Veggie Bowl

LAY HO MA (how's it going in Cantonese)! This versatile and scrumptious recipe will be a weekly favourite. Join me in this episode and learn how to make a colourful and tasty vegetable nourish bowl recipe today!

BOWL INGREDIENTS:

• 400ml canned chickpeas
• 4 baby Japanese sweet potatoes
• 1 tsp smoked paprika
• salt and pepper to taste
• 2 tbsp avocado oil
• 1 cup brown rice
• 1 1/2 cups water
• 40g black kale
• 120g purple cabbage
• 1 large avocado
• 1 purple carrot
• 30g broccoli sprouts

BOWL DIRECTIONS:

1. Pre-heat the oven to 400F

2. Rinse and drain the canned chickpeas with some water and place in a mixing bowl. Add the baby Japanese sweet potatoes to the bowl along with the smoked paprika, salt, pepper, and avocado oil. Toss to coat, then spread onto a baking sheet lined with parchment paper. Bake in the oven for 25min

3. Place the brown rice into a small saucepan. Rinse and drain, then add 1 1/2 cups water

4. Heat up the rice on medium heat heat. When the water begins to bubble, turn the heat to medium low. Give it a stir, then cover and cook for 15min

5. Prep the veggies by roughly chopping the black kale, shredding the purple cabbage, chopping the avocado into cubes, and peeling some ribbons from the purple carrot using a vegetable peeler

6. Assemble the bowl with the brown rice, fresh and roasted veggies, and a drizzle of the deliciously golden dressing

DRESSING INGREDIENTS:

• 1/3 cup cashews
• 3/4 cups water
• 1/4 cup tahini
• 1 tbsp miso paste
• 1 tbsp maple syrup
• 3 tbsp lime juice
• 1/2 tsp turmeric
• 1 tsp salt
• 1 tbsp olive oil

DRESSING DIRECTIONS:

1. Blend all of the dressing ingredients in a high powered blender on high until liquified (you can soak the cashews overnight to soften them up)