Serves 4
INGREDIENTS
- 600g sweet potato, peeled, cut into cubes
- 250g small button mushrooms, halved
- Spray olive oil
- 120g (¾ cup) cracked freekeh
- 1 cup chickpeas, drained
- 1 yellow capsicum, sliced
- 2 avocados, sliced
- 35g (¼ cup) seed mix
- 100g roasted capsicum
- ¼ red cabbage
- 1 punnet cherry tomatoes
- 20g blanched almonds, lightly toasted
- Pinch dried chilli flakes
- 1 ½ Tbsp extra virgin olive oil, plus 1 teaspoon extra
- 2 tsp white balsamic
- ½ bunch kale or lettuce, trimmed & chopped
- 50g (1 cup) snow pea sprouts, to serve
METHOD
- Preheat oven to 200°C/180°C fan forced. Line 2 baking trays with baking paper. Place sweet potato on one prepared tray. Spray lightly with olive oil. Place mushroom on remaining tray. Spray lightly with olive oil. Roast sweet potato for 20-25 minutes, adding mushrooms to oven for the last 15 minutes of cooking time, or until golden and tender.
- Meanwhile, cook the freekeh in a saucepan of boiling water for 12-15 minutes or until al dente. Drain. Add half of the seed mix. Stir to combine.
- Place capsicum, almonds, chilli flakes, oil and vinegar in a food processor or blender. Process until smooth.
- Assemble salad ingredients by dividing freekeh, vegetables and chickpeas between bowls. Top with a dollop of the dressing. Sprinkle with remaining seed mix and top with sprouts.
Approx. per serve: fat total 17g | fibre 11g | protein 14g | carbs 54g
