SWEET & SOUR BOWL

Ingredients

• 40 g Fresh kale, roughly chopped
• 95 g Lettuce, roughly chopped
• 130 g Sweet potato, peeled and diced
• 210 g Butternut squash
• 3 ml Vegetable broth, bouillon or consomme, low sodium
• 150 g Green apple, cored, cut into cubes
• 35 g Beansprouts And Alfalfa Sprouts, Average
• 170 g Cucumber, peeled, sliced
• 35 g Small red onion, sliced
• 10 g Dried cranberries
• 70 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. Make the peanut butter hummus if you have not got some ready.
3. Wash and coarsely chop the kale and lettuce. Wash and slice the apple, onion and cucumbers.
4. Once the sweet potatoes and squash is ready you can begin layering your bowls in a side by side fashion.
5. So start by placing the kale and lettuce on the bottom of 2 bowls. Split all remaining salad ingredients evenly into the 2 bowls.
6. Add in the sweet potato and squash, garnish the top with the sunflower sprouts. Sprinkle on the dried cranberries
7. Lastly place 1⁄2 serve of the hummus on each bowl— 35g in each bowl.
8. Serve each meal with one serve of the oil free balsamic vinaigrette.