This delicious bowl is all about helping your insides to flourish and is perfect for lunch or as a light weeknight meal. Extra points for enjoying with a nice glass of kombucha.
Roast pumpkin and sweet potato, seasoning with olive oil, fennel seeds, and salt, at 400°F for 30 minutes or until tender and caramelized.
Cook quinoa according to packet instructions, adding Vegetable Broth Powder to water.
Toss broccoli florets in a hot pan with a little oil and salt until al dente.
Combine miso paste, sesame oil, brown rice syrup, fresh ginger, garlic, apple cider vinegar, and filtered water in a jug and stir until well combined.
Bring all ingredients together, dividing into bowls, top with nuts and seeds, drizzle over the dressing, and scatter edible flowers.
Roast pumpkin and sweet potato, seasoning with olive oil, fennel seeds, and salt, at 200°C for 30 minutes or until tender and caramelized.
Cook quinoa according to packet instructions, adding Vegetable Broth Powder to water.
Toss broccoli florets in a hot pan with a little oil and salt until al dente.
Combine miso paste, sesame oil, brown rice syrup, fresh ginger, garlic, apple cider vinegar, and filtered water in a jug and stir until well combined.
Bring all ingredients together, dividing into bowls, top with nuts and seeds, drizzle over the dressing, and scatter edible flowers.
Flourish Bowl
With Delicious Miso Probiotic Dressing
Not too tricky
2
1hr 25mins
This delicious bowl is all about helping your insides to flourish and is perfect for lunch or as a light weeknight meal. Extra points for enjoying with a nice glass of kombucha.
