Double-sprout superfood bowls

Double-sprout superfood bowls


If you’re feeling a bit low in energy and perhaps haven’t been exactly healthy recently, then this bowl is for you. It contains nutrient-packed fruit, veg and wholegrains to re-nourish your body when you need that super-charge.


Quantity Ingredient
2 large beetroots, peeled and cut into chunks
1 large sweet potato, peeled and cut into chunks
100g brussels sprouts, halved
1 small head cauliflower, cut into small florets
3-4 tablespoons coconut oil, melted
1 teaspoon ground cumin
35g goji berries
480ml water
190g brown rice
1 x 400g tin chickpeas, drained and rinsed
4 small handfuls spinach
large handful alfalfa sprouts
50g walnuts, roughly chopped
1 pear, grated
sea salt
freshly ground black pepper

For the dressing

Quantity Ingredient
1/2 avocado, peeled, pitted and chopped
1 lime, juiced
2 tablespoons apple cider vinegar
1 garlic clove
1 tablespoon raw honey
1/4 teaspoon ground cumin
1 tablespoon tamari
2 tablespoons water
large baking tray, lined with aluminium foil


  1. Preheat the oven to 200°C. Coat the beetroots, sweet potato, Brussels sprouts and cauliflower in the melted coconut oil and season with the cumin and some salt and black pepper. Put the vegetables on the prepared baking tray and roast in the preheated oven for 30–40 minutes until tender and cooked.
  2. Soak the goji berries in water for 10 minutes, then drain and set aside.
  3. Meanwhile, bring the 480ml water to the boil in a saucepan, then add the brown rice. Reduce the heat to low, cover and simmer for 45–60 minutes until all the water has been absorbed. Once cooked, leave the rice to cool.
  4. Put all the dressing ingredients in a blender or food processor and blitz until smooth.
  5. Evenly distribute the rice, roasted vegetables, chickpeas, spinach, alfalfa sprouts, walnuts, grated pear and soaked goji berries between serving bowls. Drizzle the dressing over the top and tuck in!


  • Brussels sprouts are a cruciferous vegetable related to the cabbage. Small but mighty, a quarter of their calories comes from protein.
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