WELLNESS BOWL

Ingredients

• 70 g Sweet potato, peeled and diced
• 60 ml Brown rice
• 5 ml Vegetable broth, bouillon or consomme, low sodium
• 90 g Red cabbage, hard parts removd, shredded
• 100 g Butternut squash peeled and cut into cubes
• 70 g Beets, peeled, grated
• 35 g Beansprouts And Alfalfa Sprouts, Average
• 100 g Cherry tomatoes, sliced in half
• 50 g Carrot, peeled, grated
• 170 g Cucumbers, peeled, chopped
• 5 g Sesame seeds
• 1 tbsp Dried cranberries
• 1 tbsp Dried Goji berries
• 140 g Hummus

Method

1. Preheat oven to 400°F (200°C). Wash and cut sweet potatoes and butternut squash into small square pieces. Drizzle with veggie broth and bake on a parchment paper sheet for 20-25 minutes until crispy.
2. Cook rice in water according to package directions.
3. Wash and coarsely chop purple cabbage. Wash and grate raw beetroot and carrot. Dice the tomatoes and cucumbers.
4. Once the rice is cooked and the sweet potatoes and pumpkin you can begin layering your bowls in a side by side fashion on top of the rice.
5. So start by placing the rice on the bottom of 2 bowls. Split all the salad ingredients evenly into the 2 bowls.
6. Add in the sweet potato and pumpkin, garnish the top with the sunflower sprouts.
7. Sprinkle on the seeds, dried cranberries and goji berries.
8. Lastly place 70g of hummus on each bowl.
9. Now Enjoy this divine bowl.