Our turbo sauerkraut is loaded with fresh turmeric, chili, garlic and ginger 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
1Turbo 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.
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.
