Rainbow Bowl

Eat the rainbow with this healthy stacked bowl of seasoned sweet potatoes, carrot chips, curly kale, purple cabbage and a drizzle of your favorite oil-free dressing!

Adding some avo to this would totally up your salad game! Hope you enjoy it!!

SEASONED SWEET POTATOES

Ingredients

• 4 sweet potatoes, peeled and cubed

• 2 Tbsp olive oil

• 1 Tbsp cumin

• 1 Tbsp garlic powder

• 1 Tbsp onion powder

• 1 Tbsp smoked paprika

• 1 Tbsp dried oregano

• 2 tsp Celtic salt

• pinch of cayenne pepper

Instructions

1. Preheat oven to 425F.

2. Add sweet potatoes, olive oil and seasonings to a large bowl and toss together.

3. Spread sweet potatoes evenly on a silicone baking sheet.

4. Place in the oven and roast for 15-20 minutes.

This tastes super good with a lilikoi dressing, a creamy avo dressing OR my go-to oil-free homemade salad dressing:

Ingredients

• 1/2 cup tahini

• 1/3 cup water

• juice from 2 lemons

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp Celtic salt

• pinch of cayenne pepper (optional)

Instructions

1. Combine all ingredients in a bowl and whisk well to combine.

2. Drizzle over salad bowl.

3. Store for up to a week in the fridge!

Sweet Potato Noodle Salad with Garlic Ginger Root Veggies

"Once she stopped rushing through life, she was amazed how much more life she had time for." - Unknown

I wake up between 4 and 4.30am most days, yet I still find myself rushing through my mornings. This morning, I decided to treat myself to a picnic on the beach. I'd seen a recipe for Rainbow Soba Salad on the Whole Foods app that inspired me to make a noodle salad for breakfast. This salad is full of vegetables and flavour - the perfect salad for a picnic!

Ingredients (makes about 3 servings - I ate half for breakfast and half for lunch)

2 tbsp melted coconut oil
2 garlic cloves, crushed and finely chopped
1 inch chunk of ginger, finely chopped
1 and a 1/2 tsp Celtic sea salt
fresh juice of half a lemon
2 carrots, finely chopped or grated
4 sweet potatoes, finely chopped or grated
2 beetroots, finely chopped or grated
3 kale leaves, finely sliced
100g packet sweet potato noodles
1 tbsp sesame seeds
handful of raw activated pistachios, chopped

1. Cook sweet potato noodles according to packet instructions (takes about 8 minutes).
2. While noodles are cooking, saute garlic and ginger in coconut oil for a few minutes.
3. Add the carrot, sweet potato, and beetroot, cover, and cook for about 10 minutes, until noodles are cooked (the root veggies don't need to be fully tender).
4. Rinse noodles under cold water and drain well.
5. Toss noodles, root veggies, and kale together.
6. Top with sesame seeds and pistachios.

*You can use different vegetables to what I used. I used very different veggies to the Whole Foods recipe - in fact, I also added garlic and ginger and made it into a completely different recipe. I'm the WORST at following recipes (even my own haha).