Beetroot Nourish Bowl
Vegan
Gluten Free
Vegetarian
Serves 2 person
10 min prep
- min cook
Want to get in some extra veggies at lunch? Show your body some extra love with this Beetroot Bowl.
By Barker's
Ingredients
- 1 packet Steamed brown rice and quinoa mix
- 1/2 Sweet potato, peeled and spiralized
- 4 Asaparagus spears
- 2 Mini capsicums, quatered
- Handful Baby kale leaves
- 4 Falafel balls (GF), warmed according to packet instructions
- 2 Mini cucumbers, quatered
- 2 Baby vine tomatoes
- 1 Tbsp Sauerkraut
- 2 Baby bocconici balls, roughly torn, optional for vegan
- Roasted spiced chickpeas
- Hemp seeds
- Anathoth Farm Beetroot Chutney
Method
- Prepare rice/quinoa blend according to packet instructions. Spoon into one large bowl (or two smaller bowls, if you prefer) and flatten the surface.
- 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.
- Arrange mini capsicums, kale, falafel, cucumber, sauerkraut and tomatoes in the bowl with the bocconcini. Spoon a generous dollop of beetroot chutney into the centre then sprinkle with hemp seeds and roasted chickpeas, to decorate. Serve immediately.
This Recipe Uses
Beetroot Chutney 400g
$6.99
400g
