Ingredients
1 Large Hass Avocado, thickly sliced
1 Medium Sweet Potato, peeled and diced
¼ Cauliflower, cut into small florets
1 cup Canned Chickpeas, rinsed
1 tsp Smoked Paprika
1 tsp Cumin, ground
2 tbsp Olive Oil
2 Handfuls of Rocket Leaves
200 g Rice and Lentils, pre-cooked
½ cup Hummus
½ cup Sauerkraut
2 Baby Cucumbers, sliced
3 Radishes, sliced
Salt & Pepper, to taste
Dressing
½ Hass Avocado
¼ cup Tahini
1 clove Garlic
1 Lemon
1 Handful of Parsley, roughly chopped
Salt & Pepper, to taste
Method
1
Preheat an oven to 210C
2
Combine the sweet potato, cauliflower, chickpeas in a bowl, add the spices, olive oil and a little salt & pepper.
3
Scatter over a baking tray and roast for 15mins
4
Meanwhile, make the dressing by combining all the ingredients in a small blender with enough water to make a thin dressing, season with salt & pepper to taste.
5
Build the bowl. Scatter some rocket leaves over the base of a shallow bowl. Top with the grains, hummus, sauerkraut, roast veggies, chickpeas, cucumber and the sliced avocado. Drizzle over the dressing and sliced radishes to finish.
Ingredients
1 Large Hass Avocado, thickly sliced
1 Medium Sweet Potato, peeled and diced
¼ Cauliflower, cut into small florets
1 cup Canned Chickpeas, rinsed
1 tsp Smoked Paprika
1 tsp Cumin, ground
2 tbsp Olive Oil
2 Handfuls of Rocket Leaves
200 g Rice and Lentils, pre-cooked
½ cup Hummus
½ cup Sauerkraut
2 Baby Cucumbers, sliced
3 Radishes, sliced
Salt & Pepper, to taste
Dressing
½ Hass Avocado
¼ cup Tahini
1 clove Garlic
1 Lemon
1 Handful of Parsley, roughly chopped
Salt & Pepper, to taste