Vegan • Gluten free • Dairy free • Egg free • Nut free
There are times when I crave a veggie bowl and this is the perfect tonic. Full of nutrients and good fats, with a perfect array of flavours and textures so it bursts with flavour.
You can really make a veggie bowl from any greens and vegetables. This mix is a staple for me when I am looking for a nutritional balanced vegetarian salad bowl. It includes nutritionally dense kale and broccoli greens, healthy fats with avocado and oil, vitamins from pumpkin and some protein from mushrooms. Yum!
Nourishing veggie bowl
Time : 15 minutes
Servings : 1
Ingredients
• 1 cup roasted pumpkin
• 1/2 tsp thyme
• 1 large kale leaf, massaged and diced
• 1/4 cup broccoli florets, diced
• 1 tbsp red onion, finely diced
• 2 tbsp fresh coriander
• 1 tbsp cranberries
• 6 button mushrooms, halved
• 1/2 tbsp olive oil
• 1 tbsp white balsamic vinegar
• 1/4 cup cucumber, cubed
• 1/2 avocado
• 1 tsp avocado oil
• 1/2 tsp turmeric powder
• 1/2 tsp salt
Instructions
Cut pumpkin into small pieces (microwave for 3 minutes to soften if you are short on time) and roast with a little olive oil and thyme.
In a small bowl toss together kale (massage kale first to soften, then dice), broccoli, red onion, coriander and cranberries. Set aside.
Halve mushrooms and add to a small non-stick pan over medium heat with a little olive oil. Once almost cooked sprinkle with balsamic vinegar.
In a bowl add pumpkin, mushrooms, kale salad, cucumber and avocado. Drizzle kale with avocado oil, sprinkle with turmeric and salt.
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