The sauerkraut is loaded with everything you need to battle any winter illness.
Roast kumara bowl, sauerkraut, avocado, swiss chard and almonds with ranch dressing
Cook time: 45 minutes
couple, family
Ingredients
Ingredient
Couple
Family
Kumara
Couple
1Family
1Sassy sauerkraut
Couple
1 pottleFamily
1 pottleCanterbury quinoa
Couple
1 bagFamily
1 bagSwiss chard
Couple
AllFamily
AllAvocado
Couple
1Family
2Garlic
Couple
3 clovesFamily
5 clovesRanch dressing
Couple
1 pottleFamily
1 pottleAlmonds
Couple
1 bagFamily
1 bagInstructions
1
Preheat oven to 200 degrees Celsius.
Bring a medium pot of lightly salted water to the boil.
Pour the almonds onto a board and roughly chop.
2
Add the quinoa to the boiling water and cook for 15 to 20 minutes, until just sprouted.
3
Wash the kumara and dice into bit sized cubes. Toss in a little salt and oil then roast in the oven for 20 to 25 minutes, until golden and tender.
4
Mince the garlic.
Cut the avocado in half and scoop out the flesh. Cut into bite sized pieces, then place in a bowl and season with a little salt.
5
Wash and thinly slice the swiss chard.
In a medium pot, fry the garlic for 15 seconds. Add the chard, a pinch of salt and a few big splashes of water. Cover and cook for 90 seconds, until just cooked.
6
Serve quinoa in a bowl with roast kumara, sauerkraut, avocado and swiss chard around the side. Drizzle over with ranch dressing and top with almonds, dig in.
