Colourful, tasty and healthy all in one bowl! You can customise your salad by switching up your favourite veggies, grains and toppings. We used both Weed & Wonderful Pure and Smoked Seaweed Infused Oil to add extra levels and boost fabulous flavours
Gluten Free, Vegetarian, Vegan, Kosher
Tip: Make our smokey tahini dressing to top!
Serves 2
Ingredients
- 1 tbsp Weed & Wonderful Pure Seaweed Infused Oil
- 2 tbsp Weed & Wonderful Smoked Seaweed Infused Oil
- Half sweet potato, chopped
- Salt and pepper to season
- A few sprigs broccoli
- Half can chickpeas, drained and rinsed
- Paprika to season
- 2 handfuls of mixed leaves
- A small handful cherry tomatoes
- 4 tbsp Whole-grains/quinoa/rice
Method
- To start, we chose to drizzle the Pure Seaweed Infused Oil on the sweet potato and Smoked Seaweed Infused Oil on the broccoli and chickpeas, but you can switch it up if you like.
- Season after placing on a baking tray and drizzling with oil. Bake the sweet potato at 180°C for 25 mins and the broccoli and chick peas at the same temp for 10 mins
- Place a handful of the mixed leaves into a serving bowl and place the veggies on top along with the rice and tomatoes to top.
- Add any desired dressings and enjoy!