As we move into Autumn now, this yogi bowl is the perfect way to keep you nourished in body and soul. Plenty of vibrant vegetables sit alongside creamy avocado, crunch almonds, spicy kimchi and a delicious dairy-free ranch dressing. Extend your post-yoga glow with this easy to make, nutrient-dense bowl of goodness.
*This recipe is from our Zenko Lifestyle Immersion. Join us for our next course and get your hands on over 200 delicious healthy plant-based recipes! May 8th-29th (4 Saturdays). Find out all the information and booking details here.
¼ a large cauliflower broken into small florets
12 Brussel sprouts quartered
2 tablespoons of mung bean sprouts
1 teaspoon of coconut oil
A good pinch of salt
1 small beetroot peeled and grated
2 tablespoons of kimchi or sauerkraut
½ a ripe avocado cut in half
2 tablespoons of alfalfa sprouts
2 tablespoons of activated almonds
Place the cauliflower florets and the Brussel sprouts into a steamer and steam for around 8 minutes until just soft. Remove from the steamer and place in a large bowl and gently mix through the coconut oil, salt and mung beans.
To serve, evenly distribute the cauliflower and Brussel sprout mix between two bowls. Then add to each bowl one tablespoon of grated beetroot, one tablespoon of kimchi, one tablespoon of alfalfa, one tablespoon of activated almonds and a quarter of the avocado each. Drizzle generously with the hemp seed ranch dressing.
Creamy Hemp Ranch Dressing
1 cup of cashews soaked for 4-6 hours
½ cup of filtered water
2 tablespoons of coconut milk
1 tablespoon of apple cider vinegar
1 tablespoon of lemon juice
½ teaspoon of salt
½ teaspoon of Italian herbs
½ teaspoon of coconut nectar
1 tablespoon of hemp seeds
For the dressing, drain and rinse the soaked cashews and then blend all ingredients in a high speed blender until smooth and creamy.
The dressing will keep in a sealed glass jar in the fridge for 3-4 days.