INGREDIENTS: (serves 2) 1 small sweet potato (peeled & cubed) 6 button mushrooms (sliced) 6 brussels sprouts (halved) 6 cherry tomatoes (halved) Handful of baby spinach ½ cup of chickpeas ½ has avocado (sliced) 1 tbsp coconut oil
METHOD: 1. Boil sweet potato on the stove until almost soft, remove and run under cold water, set aside. 2. Blanch brussels sprouts until slightly tender 2. Prepare vegetables as per ingredient list (slice, cube, halve) 3. In a pan, heat coconut oil and add mushrooms, sweet potato, brussels sprouts and chickpeas, pan roast until golden brown adding more coconut oil if needed. 4. Combine with the fresh ingredients (tomato, spinach & avocado) 5. Serve with avocado dipping sauce (from previous recipe)
RAW RAINBOW SALAD
INGREDIENTS: 2 hanfuls of mixed lettuce ¼ ripe avocado ½ carrot 1 baby capsicum / pepper 4 cherry tomatoes ½ small cucumber ½ baby beetroot 1 tbsp sauerkraut sprouts of choice + herbal salt and cracked pepper to taste
METHOD: 1. Dice, slice, peel and chop vegetables as you wish 2. Place lettuce in a bowl as your base, arrange raw veggies on top 3. Top with avocado sauce (recipe here) or dressing if you prefer!
SWEET POTATO MEDLEY WITH QUINOA
INGREDIENTS: (serves 2) 1 cup of quinoa 1 small purple sweet potato ( 1 small orange sweet potato 1 pomegranate 1 avocado (cut into cubes) 2 handfuls of fresh rocket 1 tablespoon of coconut oil/butter
DRESSING: Juice of 1 small lemon Zest of ½ the lemon 2 tablespoons of avocado or olive oil 1 tablespoon of apple cider vinegar Salt & pepper to taste
METHOD: 1. In a small sauce pan, cook quinoa as per usual. In another saucepan, boil sweet potatoes whole, until tender. 2. Whilst the quiona and sweet potato are cooking, remove all seeds from pomegranate & set aside. 3. Remove quinoa from heat and leave lid on to cool. Remove sweet potato & chop. 4. In a large nonstick pan, heat coconut butter until l melted. Add chopped sweet potato (both varieties) and cook until slightly brown & crunchy. Add salt & pepper here if desired. 5. In a large bowl, add cooked quinoa and ½ of dressing and mix well. Add sweet potato, rocket, mix well, top with avocado and pomegranate & top with remaining dressing.