Beetroot Nourish Bowl

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Serves: 2

INGREDIENTS

  • 1 x 250g packet steamed brown rice and quinoa mix (ready in 90 seconds)
  • ½ small sweet potato, peeled and spiralized/grated
  • 4 asparagus spears
  • 2 mini capsicums, quartered, seeds and stalk discarded
  • baby kale leaves
  • 4 gluten-free falafel balls, warmed according to packet instructions
  • 2 mini cucumbers, quartered
  • 2 baby vine tomatoes
  • 1 heaped Tbsp sauerkraut
  • 2 baby bocconcini balls, roughly torn (optional for vegan)
  • roasted spiced chickpeas (store bought) and hemp seeds, to decorate
  • Barker's Beetroot Relish, to serve

METHOD

  1. Prepare rice/quinoa blend according to packet instructions.  Spoon into one large bowl (or two smaller bowls, if you prefer) and flatten the surface.
  2.  Combine sweet potato spirals and asparagus in a heatproof bowl, pour over boiling water and allow to stand for 5 mins to cook through.  Drain, rinse under cold water then pat dry and arrange on top of the rice bed.
  3.  Arrange mini capsicums, kale, falafel, cucumber, sauerkraut and tomatoes in the bowl with the bocconcini.  Spoon a generous dollop of beetroot relish into the centre then sprinkle with hemp seeds and roasted chickpeas, to decorate.  Serve immediately.
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