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Recipes
Summer Salad Bowls
One of the best ways to get a rainbow on your plate!
| Prep Time | 30 minutes |
| Servings |
Ingredients
- 2 cups organic brown rice cooked
- 200 grams organic button mushrooms
- 4 handfuls organic spinach
- 1 punnet organic cherry tomatoes
- 1 bunch organic radishes
- 2 cups organic chickpeas cooked from scratch or from a can, rinsed and drained
- 1 cup organic blueberries
- 8 large organic eggs hardboiled
- 4 tablespoons organic pumpkin seeds
- 4 tablespoons organic sunflower seeds
Tahini dressing
- 1/4 cup organic tahini
- 1/4 cup organic extra-virgin olive oil
- 1/2 large organic lemon zested and juiced
- 1 tablespoon organic honey
- organic sea salt
- organic cracked black pepper
Ingredients
Tahini dressing
|
Instructions
- In four bowls, share out the cooked and cooled brown rice evenly.
- Arrange the rest of the salad ingredients except on top of the rice in pretty piles.
- Drizzle over the tahini dressing and sprinkle with seeds.
Tahini Dressing
- Add everything to a blender with a splash of water and blend until super-smooth. Taste for seasoning.
