For those who don’t eat a lot of vegetables salad bowls are a super easy way to get your veggie fix and they don’t take up to much of your time to prepare.
Remember you can also prepare and cook the cooked elements of this dish over the weekend and keep it in the fridge to eat throughout the week.
It’s the ultimate bowl of winter comfort food.
Nourish your inner goddess and enjoy!
1 medium-sized sweet potato
1 cup of shredded cabbage
1 cup mixed baby salad leaves
1 cup cherry tomatoes, halved
1/2 zucchini, peeled into strips
1/2 apple, sliced
1 can 420g chickpeas, rinsed and drained
1 handful almonds
1 handful mint leaves
2 small red chillies, sliced
1 handful sultanas
1 tbsp sesame seeds
1 tbsp tahini
1 tbsp natural yogurt
1/2 can coconut cream
1 red onion
2 tsp cumin, ground
1 tsp turmeric
Macadamia or coconut oil, melted
Sea salt + pepper
How to make:
Pre-heat your oven to 180C.
Cut sweet potatoes into 1cm thick chips then place them in a baking tray. Drizzle with oil, season with salt and pepper, and cook for 40 minutes or until tender.
Meanwhile to make the cauliflower curry, chop the cauliflower into small bite-sized pieces.
Then process the onion, cumin, turmeric, 1/2 teaspoon sea salt, the juice of one lime and a couple of tablespoons of oil together in a small blender until smooth. Pour the mixture into a frying pan and cook on a medium heat for 30 seconds.
Add the cauliflower to the pan and toss to coat. Finally, pour in the coconut cream and simmer for 15 minutes or until the cauliflower is tender.
To make the dressing, in a small bowl squeeze in the juice from the remaining lime, add the tahini, yogurt and 1 tablespoon of oil. Stir to combine. Set aside.
Grate the carrot and mix with the cabbage, then toast the sesame seeds and pour over them.
Arrange into bowls as you like. Top with the sultanas, almonds, mint leaves, chilli and dressing.
Season with salt and pepper.