While salads are traditionally classed as a summer lunch, this super healthy salad bowl is warm and bursting with nutrition. It’s perfect for when it’s cold outside.
Comfort food doesn’t have to be bad for you. This is filled with nutritious goodness, it’s super flavoursome and is full of good-for-you ingredients.
The dressing adds a lovely sweet taste to the dish, but it also tastes fab without it too.
Step 11. Preheat the oven to 200C. 2. Peel and chop the sweet potato and beetroot and chop the brussel sprouts in half, then add to a baking tray and drizzle with coconut oil and a sprinkle of dried mixed herbs. Bake for 30-40 mins. 3. Add the chickpeas to another baking tray and drizzle with coconut oil and paprika. Bake for 20 mins then add the kale to the tray and bake for another 5-10 mins. 4. Add the quinoa to a 1 cup of boiling water then put in a pan, bring to the boil then simmer for 10 mins. 5. To make the dressing, simply add all the ingredients to a bowl and mix. 6. When everything is ready – plate up and serve with the dressing and a few pomegranate seeds on top.