Anyone who follows my instagram will know that this bowl is my favourite thing at the moment, I’ve been eating it non-stop for the past month! The selection of veggies varies a little depending on what I have in my fridge but it usually centres on these four – kale, carrots, red pepper and avocado plus my new hummus, which I am so in love with, and a sprinkling of pumpkin seeds. This all tastes amazing together, however, this rainbow bowl is taken to another level of awesomeness through the addition of an amazingly sweet, creamy dressing that just brings everything together in a amazing burst of deliciousness! The dressing comes to life through a divine blend of almond butter, tahini, hummus, apple cider vinegar, honey/maple syrup and water – you can only image how good this tastes! Seriously I couldn’t recommend this more, it only takes a few minutes to throw together.
For the bowl:
– 5 big handfuls of kale (it shrinks a lot when cooked)
– 1 red pepper
– 1 avocado
– 1 large carrot
– a handful of pumpkin seeds
– a large dollop of hummus
For the dressing:
– 2 tablespoons of water
– 1 teaspoon of hummus
– 1 teaspoon of almond butter
– 1 teaspoon of manuka honey/pure maple syrup
– 1 teaspoon of apple cider vinegar
– 1/2 a teaspoon of tahini
Simply tear up the kale leaves into bite sized pieces, then drizzle with olive oil and salt and roast for 5-10 minutes at 180C, until the leaves are ever so slightly crispy but not burnt. While the kale cooks peel and grate the carrot and chop both the red pepper and the avocado into small cubes, discarding their respective stones and seeds.
Next make the dressing by adding all the ingredients to a mug and whisking with a fork until smooth.
Once the kale is cooked assemble all the ingredients into a bowl, drizzle the dressing evenly, sprinkle a handful of pumpkin seeds and a little salt and then enjoy!