Meet our new product. Nutritional and convenient, only 100 calories per serving.
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2 cups Sweet Potato, cubed
¼ Cauliflower Head, cut into florets
2 tsp (10ml) Extra Virgin Olive Oil
½ tsp Salt
1 cup Quinoa
2 cups Water
1 x 400g can Lentils, drained & rinsed
½ cup Pomegranate Arils
2 tbsp Flax Seeds
1 Lemon, juiced
½ cup (125ml) Avocado Oil
13 cup (85ml) Balsamic Vinegar
Preheat oven to 180 degrees and prepare a baking tray. Spread out sweet potato and cauliflower on baking tray, drizzle with olive oil and season. Bake for 25-30 minutes or until browned.
Add quinoa and water to a saucepan. Bring to a boil, reduce to a simmer and cover for 15 minutes. Fluff with a fork
Combine dressing ingredients in a bowl and set aside.
Combine lentils, pomegranate, hemp seeds and flax seeds in a bowl. Add cooked quinoa, sweet potato and cauliflower. Serve into bowls and drizzle with dressing.