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Roasted Sweet Potato & Cauliflower Poke Bowl Recipe


Healthy Roasted Sweet Potato & Cauliflower Poke Bowl

Credit: Danielle Minnebo

I love poke bowls! They are a bright, colourful, tasty and nutritious meal. Plus, they’re so quick and easy to whip up. Enjoy my Roasted Sweet Potato & Cauliflower Poke Bowl Recipe.

Serves: 2

Ingredients

Method

  • ½ cauliflower, cut into pieces
  • 1 tbsp olive oil
  • 1 tsp ground turmeric
  • ½ tsp sea salt
  • 1 cup cooked quinoa
  • 1 cup salad greens
  • 1 cup roasted sweet potato
  • 1 fillet smoked salmon, skin removed
  • ½ avocado, thinly sliced
  • 1 tbsp black sesame seeds
  • ¼ red onion, thinly sliced
  • Handful edible flowers (optional)
  1. Preheat oven to 180°C. Line baking tray with baking paper and scatter over the cauliflower pieces. Drizzle with olive oil, turmeric and sea salt, and bake for 30 mins.
  2. The trick to assembling poke bowls is to start with components that take up most space in bowls. Start with roasted cauliflower, cooked quinoa, salad greens and roasted sweet potato, divide between both bowls.
  3. Nestle in remaining ingredients and use to decorate your bowls, including smoked salmon, avocado, black sesame seeds, red onion and edible flowers.
  4. Serve immediately.



 

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.