Salmon POke bowl
Ingredients
100g Salmon
1/4 cup Cucumber (chopped)
2 small cooked Beetroots
1/2 cup Sweet potato (cut into small pieces)
1/2 cup Spinach
1/2 Carrot
1/4 cup Broccoli (chopped into pieces)
1/4 cup White rice
1/4 cup Quinoa
2 tsbs Apple cider vinegar
Olive oil drizzle
Salt & Pepper
Method
1: Preheat oven to 180 degrees fan force
2: Cut sweet potato, drizzle with olive oil, salt and pepper and place into the oven for 20 minutes.
3: Boil a saucepan of hot water, cook white rice and quinoa, place aside to cool.
4: Chop cucumber, beetroot, red cabbage and place to the side.
5: Boil a saucepan of hot water and cook broccoli for 5 minutes.
6: Pan fry salmon 7 minutes each side.
7: Place rice and quinoa in a bowl, then add all other ingredients.
8: Dressing apple cider vinegar, olive oil, salt & pepper.
sweet
potato
falafel
balls
Ingredients 4 sweet potatoes, cooked and mashed 1 can chickpeas, drained and mashed 1 red onion, finely diced 1 teaspoon cumin 1 teaspoon paprika 1 cup coriander, chopped Salt and pepper, to taste 4 tablespoons lime or lemon juice Buckwheat flour (enough to bind mixture)
Method
1: Preheat oven to 180°C.
2: In a large bowl, mash together the sweet potato and chickpeas.
3: Add the red onion, cumin, paprika, coriander, salt, pepper, and lime or lemon juice.
4: Mix well, then gradually add buckwheat flour until the mixture is firm enough to roll into balls.
5: Roll mixture into small falafel-sized balls and place on a lined baking tray.
6: Bake for 30 minutes, turning halfway through, until golden and slightly crispy on the outside.
Serve with; Tahini dressing, Hummus, Greek yoghurt, Salad bowls or wraps, Fresh cucumber and tomato salad