Nourish Bowl https://thesourcebulkfoods.co.nz/wp-content/uploads/2020/07/Screen-Shot-2020-07-28-at-11.41.39-AM.png Dinner, Lunch250g soaked and cooked lentils 1 large Okinawa (purple) sweet potato (any kumara or potato would work) 2 carrots 1 tsp olive oil  1/2 cup cooked wild rice 2 spring onions   Beetroot Hummus: 3 medium beetroot 1 tsp olive oil  1/2 tahini  1/4 cup fresh lemon juice 1/2 tsp sea salt  1 tbsp maple syrupPreheat oven to 180°C and chop the sweet potato and carrots into chunks.Add sweet potatoes, carrot, and any other vegetables you desire to an oven tray. Drizzle in oil olive and roast for approximately 40 minutes or until baked and tender.To Make The Hummus:Peel the beets then cut them into quarters. Toss them with the olive oil then wrap them in tinfoil. Place the foil-wrapped beets on a baking tray and roast them in the oven for 30-40 minutes, or until they can be easily pierced with a knife. Unwrap the beets and let them cool. Once the beets have cooled put in your food processor or high-powered blender. Add the tahini, maple syrup, lemon juice, and sea salt and process until smooth.To serve: Put roasted vegetables into the bowl with greens of your choice. Mix through cooked red rice and lentils and serve with beetroot hummus dressing. Find out more about Melissa by following her on Instagram @wholesomedaily PT60 MINUTESM
  • Cart
  • LOYALTY APP
  • ORDER ONLINE

Nourish Bowl

DOWNLOAD RECIPE

Nourish Bowl

There's nothing better than a vibrant nourishing bowl to get you through the day. This salad bowl will become your favourite go to lunch!

INGREDIENTS

250g soaked and cooked lentils

1 large Okinawa (purple) sweet potato (any kumara or potato would work)

2 carrots

1 tsp olive oil 

1/2 cup cooked wild rice

2 spring onions

 

Beetroot Hummus:

3 medium beetroot

1 tsp olive oil 

1/2 tahini 

1/4 cup fresh lemon juice

1/2 tsp sea salt 

1 tbsp maple syrup

TIME

60 MINUTES Minutes

SERVES

1-2

DIFFICULTY
METHOD

Preheat oven to 180°C and chop the sweet potato and carrots into chunks.

1

Add sweet potatoes, carrot, and any other vegetables you desire to an oven tray. Drizzle in oil olive and roast for approximately 40 minutes or until baked and tender.

2

To Make The Hummus:

Peel the beets then cut them into quarters. Toss them with the olive oil then wrap them in tinfoil. Place the foil-wrapped beets on a baking tray and roast them in the oven for 30-40 minutes, or until they can be easily pierced with a knife. Unwrap the beets and let them cool.

Once the beets have cooled put in your food processor or high-powered blender. Add the tahini, maple syrup, lemon juice, and sea salt and process until smooth.

3

To serve: Put roasted vegetables into the bowl with greens of your choice. Mix through cooked red rice and lentils and serve with beetroot hummus dressing.

4

Find out more about Melissa by following her on Instagram @wholesomedaily

5

Lunch

WHERE TO

FROM HERE?

Sign up to our newsletter

For specials & promos!