1 cup cooked chickpeas
1 tbs olive oil
Pinch sea salt
½ tsp smoked paprika
1 cup cooked quinoa
1 baby cos lettuce
1 cup roasted sweet potato
½ cup cherry tomatoes, cut in half
1 small cucumber, sliced
½ avocado, sliced
Handful fresh herbs, i.e.oregano, basil
Heat the olive oil in a small fry pan over a medium heat.
Add the cooked chickpeas, sea salt and smoked paprika.
Cook for 10 minutes, making sure to stir occasionally, then set aside.
Start with the components that take up the most space in the bowls.
Start with the cooked chickpeas, cooked quinoa, cos lettuce leaves and roasted sweet potato, divide these between both bowls.
Then you can nestle in the remaining ingredients and use them to decorate your bowls, this includes the cherry tomatoes, cucumber, avocado and fresh herbs.
Spinach and kale both offer many nutritional benefits. Kale is rich in vitamin C, vitamin K and calcium. While spinach is high in folate, vitamin
This Strawberry, Pomegranate and Kefir Smoothie is a big cup of goodness. A handful of strawberries and pomegranate seeds will provide you with vitamin C,
Za’atar is a spice blend used in Middle Eastern cooking, the blend will vary from region to region. Most Za’atar blends contain sesame seeds, thyme,
We’d love you to join us. We promise that we won’t bombard you!
Unit 4, 28 Dell Road
West Gosford NSW 2250
Phone: (02) 9037 0894
