The folks @seedlingcafeau sure know how to put together a delicious macro bowl and this one packs a punch with the addition of our Moroccan PowerKraut.
Ingredients
- Kale
- Spinach
- Sweet Potato
- Avocado
- Quinoa
- Moroccan PowerKraut
- Haloumi
- Almonds
- Cashews
- Pepita seeds
- Sunflower seeds
- Extra Virgin Olive Oil
Method
Cook up some quinoa, use as much or as little as desired.
Peel and chop 1 sweet potato, place on baking tray with extra virgin olive oil, salt and pepper. Preheat oven to 180’C and bake for 40 mins to develop soft inside and crispy outside.
Roughly chop 1/3 bunch of kale, take 2 generous handfuls of spinach leaves and place into boiling water for 30 – 60 seconds or until bright green colour develops.
Gently mix Quinoa, Roasted Sweet Potato, Kale and Spinach.
Heat up a fry pan with a splash of extra virgin olive oil and cook some haloumi cheese sliced approximately 1cm thick.
Slice up Avocado, and place on top of quinoa mix alongside Moroccan PowerKraut.
Sprinkle a generous amount of roasted nuts and seeds over the top.
Sprinkle a generous amount of roasted nuts and seeds over the top.
Dressing
Prepare a simple gut loving dressing by mixing Gaga’s Apple Cider Vinegar, Wholegrain Mustard, Raw Honey and fresh dill in a clean, repurposed food jar.