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!
Nourish Bowl
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
Methods
- Preheat 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
