This bowl of goodness is one of my favourite recipes to make because it’s just so easy and tastes so good. Depending on what’s in season or in the fridge, you can mix the salad base and change up dressings/sauces. This bowl is full of plant points and gut boosting fibre. 

Ingredients:

2 Russet or Yukon gold potato, peeled, chopped in small pieces
1 15 oz can chickpeas, rinsed and drained
½ of an avocado, sliced
2 cups rocket
½ cup capsicum, diced
½ cup broccoli sprouts
2 tbsp of kimchi (either home-made or a vegan store bought one)
1 tbsp sesame seeds (or hemp seeds)
1 tsp of smoked paprika
1 tsp curry powder
½ tsp kosher salt
½ lemon (or lime)
Tahini or hummus (optional)

Method:

1. Preheat the oven to 220C and line a tray with baking paper. In a medium sized mixing bowl add potato, chickpeas, olive oil, smoked paprika, curry powder, salt and coat thoroughly. Spread evenly on the tray and roast for 35 mins or until golden brown turning/shaking the tray once.
2. Add rocket, capsicum, broccoli sprouts, kimchi and avocado to a bowl. Add the chickpeas and potato. Sprinkle with sesame seeds or hemp seeds and freshly squeezed lemon or lime juice. (Option to add tahini sauce or hummus for added flavour).
3. Enjoy!

Serves 2