Superfood Rainbow Bowl with Manuka Magic Dressing
A bright, rainbow-inspired wholefood bowl with a delicious dressing made using our Active Manuka Honey! Gluten-free, dairy-free, nut-free, egg-free, vegetarian, and refined sugar-free. Recipe developed by the wonderful Casey-Lee Lyons who is an accredited nutritionist.
1/2 cup sweet potato cut into cubes, roasted
2 wedges pumpkin, roasted
1/2 cup broccoli florets, roasted
1/2 cup kale, shredded
1/2 cup raw zucchini noodles
1/2 cup cherry tomatoes, halved
1/2 cup beetroot, spiralised or cooked and cubed
1/2 cup purple cabbage, shredded
1/2 avocado, sliced
1/2 cup tri-colour quinoa or wild rice (cooked)
1 tbsp pepitas
HONEY ROASTED CHICKPEAS
1 cup chickpeas, cooked or canned
2 tsp extra virgin olive oil
1/2 tsp curry powder
3 tsp Floral Manuka Honey
MANUKA MAGIC DRESSING
2 tbsp extra virgin olive oil
1 tbsp Capilano Active Manuka Honey MGO 100+ or 300+
150 g beetroot, cooked
2 tbsp coconut yoghurt unsweetened
1 small garlic clove, crushed
1/2 lemon, juiced
1/4 tsp ground turmeric
Sea salt and black pepper
Drain and rinse chickpeas. Dry really well by spreading out on a paper towel and leave to air dry for 30 minutes. Pre-heat oven to 180°C.
Make the dressing by combining all ingredients into a blender until smooth. Set aside.
To make honey roasted chickpeas, in a small mixing bowl combine olive oil, curry powder, honey and sea salt. Add chickpeas and toss to coat. Spread onto a lined oven tray and roast for 10-15 minutes or tumult golden and crispy.
Assemble bowl with filling ingredients, top with chickpeas and dressing.