Polyphenol Power Bowl

Serves 2

Ingredients:

Roasted Vegetables:

• 1 medium beetroot, peeled and cut into 2cm cubes
• 1 medium sweet potato, peeled and cut into 2cm cubes
• 1 tablespoon extra virgin olive oil
• ½ teaspoon ground cumin
• Pinch of sea salt and black pepper

Bowl Base:

• 185g (1½ cups) cooked quinoa, cooled
• 2 large handfuls of rocket or mixed greens
• Seeds from ½ pomegranate
• 30g (¼ cup) walnuts, roughly chopped and lightly toasted
• 1 tablespoon pumpkin seeds
• Small handful of fresh mint, roughly torn
• Small handful of fresh parsley, roughly chopped

Tahini-Lemon Dressing:

• 2 tablespoons tahini
• Juice of 1 lemon
• 1 small clove garlic, finely grated
• 1 teaspoon extra virgin olive oil
• 1 teaspoon date paste
• 2 to 3 tablespoons warm water
• Pinch of sea salt

Method:

1. Preheat the oven to 200°C (400°F).
2. Toss the beetroot and sweet potato cubes in olive oil, cumin, salt, and pepper. Spread on a lined baking tray in a single layer. Roast for 25 minutes, tossing halfway through, until golden and tender with slightly caramelised edges.
3. While the vegetables roast, cook the quinoa if you haven't already. Allow to cool to room temperature or use pre-cooked quinoa from the fridge.
4. Whisk together the tahini, lemon juice, garlic, olive oil, date paste, and salt. Add warm water a tablespoon at a time until you reach a smooth, drizzleable consistency.
5. Lightly toast the walnuts in a dry pan over medium heat for 2 to 3 minutes, tossing frequently, until fragrant. Remove from heat immediately.
6. Divide the greens between two bowls. Top with the cooled quinoa, roasted beetroot and sweet potato, pomegranate seeds, toasted walnuts, pumpkin seeds, fresh mint, and parsley.
7. Drizzle generously with the tahini-lemon dressing and serve.

Nutritional Breakdown Per Serving (serves 2):

* Note: Nutritional values are approximate and may vary based on exact ingredient sizes and brands used.