Whip up this Vegetable Bowl recipe and serve with a homemade tahini dressing
½ cauliflower head
10 baby tomatoes
2 cups fresh spinach/rocket/kale leaves
1 grated carrot
¼ cup fresh sprouts or mung beans
½ cup black beans
3 Tbsp. cooked quinoa
2 sprigs parsley, roughly chopped
2 Tbsp. pumpkin seeds
1 Tbsp. tahini
1 Tbsp. olive oil
2 Tbsp. apple cider vinegar
Juice of 1 lemon
Steam or roast ½ cauliflower head and ½ eggplant with a dash of olive oil and sea salt for about 20 minutes.
Cook quinoa as directed and add Moroccan spices (i.e. turmeric and paprika) of your choice.
Chop baby tomatoes, grate carrot and add to fresh spinach/rocket/kale leaves of your choice in a large bowl.
Add cauliflower and eggplant to the bowl, then top with with ½ cup beans, 3 Tbsp. quinoa and sprouts. Slice ¼ avocado atop vegetables, and sprinkle a handful of pumpkin seeds and chopped parsley.
To make the dressing, whisk tahini, olive oil, apple cider vinegar and lemon juice, then drizzle over vegetable bowl and serve.
Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.