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127 Waterkant St, De Waterkant, Cape Town, 8001
021 418 2884

Vegan Power Bowl

Ingredients:

Roasted veggies

  • 2 small sweet potatoes (Keep the skin on and cut into 1cm cubes)
  • 2 cup Brussel sprouts (trimmed and halved)
  • 200 Broccoli florets
  • ½ red onion (pealed and chopped)
  • Dash of olive oil
  • Pepper to season

 

Fresh veggies

  • 1 sweet pepper (deseeded and julienned)
  • 2 medium sized carrots (peeled and julienned)
  • Chopped lettuce/greens (Iceberg, kale, rocket etc.)

 

Vegan power bowl toppings

  • ½ Avocado
  • Sprouts
  • Pumpkin, sunflower, flax seeds (any seeds)
  • Hummus, pesto
  • ½ can of chickpeas (drained and rinsed**) You can substitute this for black beans, kidney beans or butter beans.

 

Quinoa

  • 1 cup (100g) uncooked quinoa

 

Dressing

Cold pressed olive oil, lemon juice, pepper

 

Dressing method:

 

Method:

  1. Preheat the oven to 200C
  2. Place chopped “roasted veggies” onto a baking tray. Drizzle over a dash of olive oil over the veggies and toss the veggies until they are fully coated. Season with pepper.

* If you like, add a few whole cloves of garlic and roast along with the veggies.

  1. Roast the veggies for about 25-30 minutes (give them a shake half way through). The veggies should be lightly charred on the edges, golden and tender when pricking with a fork.
  2. While the veggies are roasting, add the quinoa to a pot along with double the amount of water. Place over a medium heat and bring to the boil. Reduce to simmer until tender and all the liquid is absorbed.
  3. While the quinoa cooks, chop the sweet pepper, carrots, avocado and greens. Drain and rinse the chickpeas.
  4. Remove roasted veggies from the oven and toss with the quinoa.
  5. Assemble the power bowl: Add a few handfuls of greens tossed in the salad dressing onto the bottom of the bowl. Add the quinoa and roasted veggies. Now add the fresh veggies and toppings with a bit more dressing. Lastly add your seeds and garnish with sprouts!

 

* Feel free to swop out any veggies that are local and in season.