Spring Nourish Bowls

A nourish bowl full of the goodness of Spring, with in season veggies and a lemon, garlic tahini dressing.

180g turnip, washed and cut into cubes
150g beetroot, washed and cut into cubes
150g butternut squash, peeled and cut into cubes
2 tbs coconut oil
Pinch of sea salt
A little freshly ground black pepper
150g red cabbage, sliced thinly
Juice of ½ a lemon
100g quinoa (dry weight)
200g kale, washed
4 spring onions, sliced
4 or 5 radish, sliced thinly
2 free range eggs
Sesame seeds (optional)

For the dressing:
2 cloves of garlic, minced
A pinch of sea salt
2 tbs tahini
Juice of 1 lemon
1 tbs extra virgin olive oil

View the full recipe at The Last Food Blog →