RAINBOW NOURISH BOWL
Gluten Free: Dairy Free: Sugar Free
1/2 small head cauliflower, broken into florets
1 teaspoon ground turmeric
1 small sweet potato, sliced approx 2cm thick
– 2 tablespoons extra virgin olive oil
– 2 cups baby spinach 1 avocado
– 1 small red capsicum, seeded and sliced
100g cherry tomatoes or 2 truss tomatoes, sliced
1/4 cup beetroot hummus
– 2-4 eggs, soft boiled
– sea salt and black pepper
OPTIONAL EXTRAS: DUKKAH, CRUSHED WALNUTS, CHILLI FLAKES
Preheat oven to 200C. Toss cauliflower florets with one tablespoon olive oil and turmeric (use gloves or a spoon to avoid coloured hands!) then toss sweet potato with olive oil and place both on a baking tray.
Season with sea salt and place in oven to cook for 40 minutes. Once veggies are cooked, arrange ingredients into bowls starting with a base of baby spinach and finishing with the eggs.
Sprinkle with optional (but awesome) extras and enjoy.
TIP: Ground Turmeric is a wonderful spice to mix into warm drinks or lemon water in the morning upon rising to reduce stress and inflammation on the body while travelling.
CURRIED VEGETABLE PIE
Gluten Free: Dairy Free: Sugar-Free
750g sweet potato, peeled and roughly chopped
– 1 tablespoon coconut oil
1 brown onion, peeled and diced
4 cloves garlic, peeled and diced
– 2 carrots, peeled and chopped
– 1 tablespoon curry spice mix
– 1 teaspoon ground cumin
1x 400g tin lentils, rinsed and drained
1x 400g tin chickpeas, rinsed and drained
2x 400g tin chopped tomatoes
- 1 cup frozen peas
Fresh coriander leaves and stalks, chopped or micro herbs, to serve
Preheat oven to 180C. Steam sweet potato until soft, then mash, season with sea salt and pepper and set aside.
Place a large frypan on a medium heat, add coconut oil and melt, then add onion, garlic, carrot, and sauce for 5 minutes.
Add spices and cook for 1 minutes before adding lentils, chickpeas, tomatoes, and peas. Season with sea salt and black pepper.
Cook a further 3 minutes then pour into a dish. Spread sweet potato mash evenly over the top then place in the oven to cook for 30 minutes.
Top with fresh coriander and serve