Ingredients
- 100 g brown rice or quinoa
- 1 sweet potato, cut into cubes
- 1 tbsp olive oil
- ½ tsp smoked paprika
- 400 g tin chickpeas, drained
- 2 handfuls of kale or spinach
- 1 avocado, sliced
- 4 tbsp sauerkraut or kimchi
- 1 small beetroot, grated
- 2 tbsp mixed seeds
For the tahini dressing
- 3 tbsp tahini
- Juice of 1 lemon
- 1 tsp tamari
- 3–4 tbsp water
Method
- Cook the grain: cook the rice or quinoa according to the packet.
- Roast: heat the oven to 200°C (180°C fan). Toss the sweet potato and chickpeas with the oil, paprika and salt, and roast for 25 minutes, until golden.
- Wilt the greens: massage the kale with a pinch of salt and a drop of oil for 1 minute to soften it, or lightly steam it.
- Make the dressing: whisk the tahini, lemon juice and tamari, adding water until smooth.
- Assemble: divide the grain between two bowls and arrange the sweet potato, chickpeas, greens, avocado, sauerkraut and beetroot on top.
- Serve: drizzle with the dressing and scatter with seeds.
Why it's good for you: This bowl brings together everything the gut loves: fibre from whole grains, pulses and vegetables to feed friendly bacteria, and live bacteria from raw sauerkraut. Choose unpasteurised sauerkraut from the chiller cabinet, as heat-treated jars no longer contain live cultures. (Read more in The Master Regulator.)
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