After all the long days of indulging in seasonal delicacies this vegan abundance bowl will help to reset and cleanse without compromising on taste.
Kale leaves, stems removed 5
Red onion ½
Brussels sprouts ½ cup
Sweet potato (small) 1
Yellow squash 2
Pumpkin zoodles (spiralised) ¼ cup
Zucchini zoodles (spiralised) ¼ cup
Pomegranate seeds 2 tbsp
Handful of English spinach
Purity Wholefood Powder ½ tbsp
Extra virgin olive oil (EVOO) ¼ cup
Fresh lime juice ½ ea
Salt and pepper to taste
Garnish Walnuts & chervil/parsley
1 Preheat the oven to 180 degrees Celsius (356 F, gas mark 4).
2 Chop the sweet potato, onion and yellow squash into bite-sized pieces and lay on a baking tray along with the Brussels sprouts.
3 Drizzle the veggies with a little EVOO and roast for 25-30 minutes.
4 In a fry pan, add a little more EVOO and add the kale leaves. Sauté over a medium heat, stirring through salt and pepper, for a 4 minutes until softened.
5 Start to assemble the bowl starting with the greens – a bed of spinach, then add kale, pea sprouts, roasted brussels and zoodles.
6 Top with pumpkin zoodles, roasted sweet potato, radish, onion, squash, avocado, chervil and walnuts.
7 Finish with a sprinkling of pomegranate seeds.
8 Make the dressing by mixing together the lime juice, Purity Wholefood Powder, EVOO and seasoning.
9 Pour the lime dressing and enjoy!
Read original article at Vita Sol, Slow Ageing Experts >