Sprouted Nourish Bowl
GF : DF: SF : VEGAN
1/4 cup tinned chickpeas, rinsed and drained
Pinch dried mint
Pinch dried oregano
1 teaspoon extra virgin olive oil
1/4 cup raw quinoa
1 teaspoon ground turmeric
1/4 cup mung sprouts
1 cup kale leaves, shredded
1/2 lemon, juiced
1/2 small zucchini, ribboned using a vegetable peeler
50g (small handful) cherry tomatoes, halved
1/4 bunch mint
Pinch sea salt and pepper
1 tablespoon tahini
1/4 teaspoon honey
Pinch chilli flakes
Preheat oven to 180C and line a small baking tray with greaseproof paper. Mix together chickpeas, mint, oregano, sea salt and black pepper and place in oven to cook for 20 minutes (if you don’t feel up to baking them simply toss with herbs and eat as is).
Whilst chickpeas are cooking rinse quinoa and place in small saucepan with turmeric and 3/4 cup water. Bring to boil, reduce heat and simmer until water is absorbed. Fluff with a fork and allow to cool.
Place kale and 1 tablespoon lemon juice in a bowl and massage lemon juice into kale. Make the dressing by whisking tahini, honey, chilli and about 2 tablespoons (or the remainder) of the lemon juice.
To serve, arrange ingredients around a bowl, topping with avocado, then drizzle with dressing, season with salt and pepper and enjoy.
Jacqueline Alwill is a qualified, practicing nutritionist, author of Seasons to Share and director at The Brown Paper Bag.