Buddha Bowl

INGREDIENTS

1 med sweet potato

100g chickpeas

1 small avocado

kale

asparagus

brocolli

saurkraut

1/2 fennel

Quinoa

1 tbsp hemp seeds

1/2 tbsp pumpkin seeds

1/2 tsp of tumeric

  1. Preheat oven to 200’c. Line a baking tray with parchment paper.

  2. Boil Quinoa in a saucepan; cover and reduce heat to medium-low. Simmer until water is absorbed and is soft, about 10 minutes. Keep warm.

Elizabeth Curtis