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Ingredients

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Quinoa:

  • Quinoa 500.0 g
  • Water 4.0 l

Sweet potato mix:

Beetroot mix:

  • Beetroot(peeled, cubed and cooked) 1.0 kg
  • Baby tomatoes(halved) 400.0 g
  • Baby spinach leaves 200.0 g

Hummus:

Preparation

  1. Quinoa:

    • Pour all the ingredients in a pot, bring to the boil, reduce to a simmer for 30 min, strain, rinse under cold water and allow to drain. Set aside.
  2. Sweet potato mix:

    • Pre-heat the oven to 160° C, mix all the ingredients together, pour into a roasting tray and cook for 20 to 30 min until done. Remove from the oven and set aside to cool.
  3. Beetroot mix:

  4. Hummus:

    • Blend the chickpeas, Hellmann’s Tangy Mayonnaise and Robertsons Veggie Seasoning until smooth.
    • Set aside.
  5. Building the Bowl:

    • Use the picture as a guide, fill the poke bowl with quinoa, followed by the beetroot, tomatoes, baby spinach, sweet potato and spoons of Hummus, edible flowers or fresh herbs, seal and serve.
  6. Chef’s tip!

    • Replace the quinoa with pasta or add cowpeas.