Gut Loving Nourish Bowl

Forget five veg a day, this recipe hits 10 plant sources in one bowl! When it comes to gut health, hitting your plant diversity points is key. If you’re creating an epic nourish bowl, we believe the more the merrier! Play around with your preferred source of greens, vegetables and protein regularly – your gut will love you for it!

Gut Loving Nourish Bowl

Servings 2

DF, GF & RSF INGREDIENTS

Cooked:
2 eggs
1/2 cup tri coloured quinoa
200g sweet potato, cut into cubes
1 tablespoon extra virgin olive oil
2 teaspoons cajun
2 teaspoons sea salt
200g black beans, drained and rinsed 2 garlic cloves, minced
1 tablespoon miso paste
2 tablespoons low salt tomato paste

Raw:
2 cups rocket
1/2 cup sauerkraut
6 cherry tomatoes, halved
1/4 cup mint leaves
1/4 cup walnuts, roughly chopped 2 tablespoons pomegranate seeds 2 teaspoons black sesame seeds 2 tablespoons unhulled tahini

METHOD
Preheat oven to 200oC and line a baking tray with baking paper.

Bring one small and one medium saucepan of water to the boil. Place two eggs in the small saucepan and boil for 10 minutes. Add quinoa to the other saucepan and cook according to packet instructions. Fluff with a fork and set aside.

Place sweet potato cubes on the baking tray. Drizzle with olive oil and season with salt and cajun. Bake for 30-35 minutes while you prepare the rest of your bowl.

Heat a drizzle of olive oil in a small skillet over medium heat. Add in garlic and cook until fragrant. Next add miso paste and tomato paste and combine all ingredients well. Add in black beans and stir frequently for 5 minutes.

Begin to build your bowl starting with rocket, sauerkraut and cherry tomatoes. Once your eggs have cooled, peel the shell off and half them before adding to your bowl. Next add quinoa, sweet potato and black beans. Garnish with mint leaves, walnuts, pomegranate and sesame seeds. Drizzle with a little tahini and enjoy immediately.