Australian Avocado Nourishing Bowl x Tom Walton

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

Preheat an oven to 210C

Combine the sweet potato, cauliflower, chickpeas in a bowl, add the spices, olive oil and a little salt & pepper.

Scatter over a baking tray and roast for 15mins

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.

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.

Print Options:

Australian Avocado Nourishing Bowl x Tom Walton