Australian Vibrance Bowl

Allergens

N/A

Ingredients

• 1 cup cooked quinoa
• 1/2 avocado, sliced
• 1 small beetroot, roasted and diced
• 1/2 cup cherry tomatoes, halved
• 1 cup baby spinach
• 1/4 cup pumpkin seeds
• 1 tbsp lemon hummus
• 1 tbsp mixed seeds (chia, flax, sunflower)
• Salt and pepper, to taste

Instructions

1. Start by cooking the quinoa according to package instructions. Allow it to cool. Preheat oven to 400°F (200°C). Wrap the beetroot in aluminum foil and bake for 35 40 minutes, or until tender. Let it cool, then peel and dice. In a large bowl, combine cooked quinoa, roasted beetroot, cherry tomatoes, baby spinach, and sliced avocado. Season with salt and pepper to taste. Dollop lemon hummus on top of the salad. Sprinkle mixed seeds and pumpkin seeds over the dish for added crunch and nutrition.

Chef’s Insight

The combination of flavors and textures in this dish is designed to invigorate the senses and bring energy to your day.

Notes

Feel free to add additional protein, such as tofu or tempeh, for a more filling meal option.