Autumn Bowl with sauerkraut, brown rice, roast beetroot, hummus and gremolata
Cook time: 35 minutes
Preheat the oven to 200 degrees Celsius.
Cut the potatoes into quarters and place in a bowl.
Peel the beetroot and dice into roughly 2 cm cubes. Place in the bowl with the potatoes, toss with oil and a pinch of salt.
Place on an oven tray and roast for 25 minutes, or until fully cooked and starting to brown.
Bring a small pot of lightly salted water to boil and cook the brown rice for about 15 to 18 minutes, until fully cooked, strain and keep warm once cooked.
Mince the garlic.
Trim the roots off the spinach and soak in cold water so the dirt sinks to the bottom. Pick out the spinach and strain.
Once the beetroot and potatoes are almost ready, fry the garlic in a little oil in a small to medium sized pot. Add the spinach with a pinch of salt and cover. Cook for about 2 minutes, until wilted.
Toss the beetroot and potatoes with half of the gremolata.
Serve rice topped with spinach, hummus, beetroot and potatoes and sauerkraut. Top with extra gremolata on the side.