My favourite lunches are bits-and-bobs bowls where you clear out the fridge of anything that’s about to turn. Here, I’ve used two different types of sauerkraut as we are lucky in the Byron region to have lots of local companies making wonderful versions. You can make this vegetarian by leaving out the tuna and using boiled eggs instead.
Serves: 4
=R1=
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 sweet potato, peeled & diced
- 2 tbsp cold-pressed olive oil
- Salt & pepper
- 4 cups baby spinach leaves
- 1 carrot, peeled & grated
- 2 tomatoes, sliced into wedges
- 1 cup sauerkraut
- 2 × 185g tins sustainable tuna in olive oil
- 2 tbsp sesame seeds
- Kewpie mayonnaise & sriracha chilli sauce, to serve
Method
- Preheat oven to 200°C.
- Place diced sweet potato on baking tray and drizzle over olive oil. Mix well then season with salt and pepper and bake for 15 mins until soft and golden. Leave to come to room temperature.
- When ready to serve, arrange baby spinach leaves in serving bowls and top with grated carrot, tomato wedges, sauerkraut, sweet potato and tuna. Sprinkle over sesame seeds and drizzle with mayonnaise and chilli sauce.
- Serve immediately.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
