November 7, 2017
Perfect for a healthy light lunch but try adding a roasted salmon fillet or chicken breast for an extra protein hit.
1Preheat the oven to 200°C, chop the sweet potatoes into inch cubes with the skin on. Place into a roasting tray, season with salt and pepper, drizzle with olive oil and roast in the oven for 15-20 minutes.
2Cook the quinoa in salted boiling water according to the packet instructions. Place the broccoli into a metal colander and set over the boiling quinoa. Cover and steam the broccoli for three minutes.
3Once cooked, drain and rinse the quinoa and broccoli under cold running water. Remove the sweet potato from the oven.
4Cut the pomegranate in half and squeeze the juice from one half into a large bowl. Add the olive oil, chilli flakes and lime juice, whisk together and season to taste.
5Add in the coriander, alfalfa, quinoa and sweet potato and toss well.
6Peel the avocado, remove the stone and roughly chop.
7Spread the quinoa and sweet potato mixture onto a serving plate and dot the avocado over the top.
8Finally, bash the second half of the pomegranate with a wooden spoon to knock the seeds out and scatter these over the plate along with the toasted nuts.