There’s nothing better than a super nourishing bowl of goodness for lunch. This fully loaded salad* is nutrient dense and packed with good fats to keep you satisfied and full of energy.
You will need:
1 tbs avocado or coconut oil
1 whole avocado
1 large sweet potato (diced)
1 cup brown rice
1 red capsicum (diced)
2 generous handfuls spinach
2 bunches of broccolini
Handful cherry tomatoes (halved)
Handful pumpkin seeds
1 lemon (for dressing)
Pink Himalayan salt (for dressing)
Pre-heat oven to 180.
Peel and dice sweet potato into small(ish) cubes and place on baking tray.
Splash a small amount of avocado oil over sweet potato and place tray into the oven to roast for around 20 minutes.
In the meantime, cook up your brown rice (rinse well, add to a large saucepan with 2 cups water, cover pan and let simmer for around 25 minutes - then turn off heat and let stand. Fluff rice up with a fork before serving).
Steam broccolini until softened slightly. Chop into smaller pieces before serving.
Grab a large bowl and add to it your cooked brown rice, broccolini and sweet potato.
Now add your diced red capsicum, cherry tomatoes, handful of spinach and your avocado.
Finish with walnuts and pumpkin seeds for crunch and texture, plus a generous squeeze of lemon and a pinch of pink himalayan salt for dressing.
* serves one, simply double your ingredients to make two salad servings.