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VEGETABLE NOURISH BOWL

| Nutrition

INGREDIENTS

  • 2 cups couscous
  • 1/4 cup flaxseeds
  • 1/4 cup sunflower seeds
  • 1/4 cup pepitas
  • 1 tsp cumin
  • 1 tsp coriander
  •  2 tsp vegetable broth
  • ½ tsp cinnamon
  • ½ pumpkin, diced
  • ½ cup pecans
  • 1 sweet potato, diced
  • 2 avocado, halved and sliced
  • 200g halloumi, sliced
  • ½ orange, zest and juice
  • 1/2 cup kalamata olives
  • 4-5 tbsp  of organic store bought hummus
  • ½ cup toasted, slivered almonds
  • Leafy greens like rocket
  • ½ cup parsley
  • Olive oil
  • 2 cloves garlic
  • 1 chilli diced

 

Method

  1. Coat pumpkin & sweet potato in a little olive oil, salt and pepper and roast in a 180 degree oven for 25 minutes or until golden brown.
  2. Cook couscous to packet instructions in vegetable broth then stir through cumin, coriander, cinnamon, 1 tsp salt, pepper, orange zest and grains.
  3. Fry in a pan for 1-2 minutes until fragrant, add orange juice. Taste and season.
  4. Finely chop parsley with garlic & chilli together
  5. Fry halloumi on both sides until golden
  6. Divide ingredients between 4 or 5 bowls, top with chopped parsley mixture and enjoy.

PRODUCTS

Recipe Source