The beetroot sauerkraut is loaded with everything you need to battle any winter illness.
Roast kumara bowl with greens, beetroot sauerkraut, almonds and ranch dressing
Cook time: 45 minutes
couple, family
Ingredients
Ingredient
Couple
Family
Kumara
Couple
1Family
1Beetroot sauerkraut
Couple
1 pottleFamily
1 pottleCanterbury quinoa
Couple
1 bagFamily
1 bagSpinach
Couple
1 bunchFamily
2 bunchesGarlic
Couple
3 clovesFamily
5 clovesRanch dressing
Couple
1 pottleFamily
1 pottleEdamame
Couple
1 bagFamily
1 bagAlmonds
Couple
1 bagFamily
1 bagInstructions
1
Preheat oven to 200 degrees Celsius.
Bring a medium pot of lightly salted water to the boil.
Remove sauerkraut from fridge.
Pour the almonds onto a board and roughly chop.
2
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.
Add the quinoa to the boiling water and cook for 15 to 20 minutes, until just sprouted.
3
Mince the garlic.
Wash and thinly slice the spinach.
4
In a medium pot with a little oil, fry the edamame for 1 minute to warm. Remove and set aside.
In the same pot, fry the garlic for 15 seconds. Add the spinach, a pinch of salt and a few splashes of water. Cover and cook for 30 seconds.
6
Serve quinoa in a bowl with roast kumara, beetroot sauerkraut, edamame and spinach around the side. Drizzle over with ranch dressing and top with almonds. Dig in.
