GF : DF : SF: V : VEGAN
6 kale leaves, stalks removed and torn into rough pieces
juice of 1 lemon
pinch sea salt
2 whole beetroot, tops removed and washed
3 cups raw sweet potato, peeled and roughly chopped
1 red capsicum, seeded and roughly chopped
2 tablespoons coconut oil
2 cups cherry tomatoes, halved
1 avocado, diced large
1 cup basil leaves, torn
1 cup flat leaf parsley
2 tablespoons chia seeds
4 teaspoons white sesame seeds
ground black pepper
Optional: walnuts, feta, goat cheese
¼ cup extra virgin olive oil
2 teaspoons apple cider vinegar
2 teaspoons mustard seeds
2 teaspoons Bioglan Camu Powder
2 teaspoons Bioglan Acai Berry Powder
Preheat oven to 200C and line a baking tray with paper.
Wrap beetroot in foil and place in oven for 45 minutes.
Whilst beetroot is cooking place kale leaves in a large bowl, pour over lemon juice and sprinkle with salt, then using clean hands massage the lemon juice into the kale for approximately 5 minutes, then set aside whilst vegetables are cooking.
Arrange capsicum and sweet potato on baking tray, drizzle with oil then place in oven.
Keep the beetroot in the oven at this time too.
Cook all vegetables for 20minutes, then remove from oven and allow to cool approximately 10minutes.
Peel the skin from the beetroot using your hands, trim the ends, then cut beetroot in eighths.
Remove skin from capsicum pieces (optional).
Combine all ingredients for dressing in a small jar and shake well to ensure Camu and Acai are dissolved in the oil and vinegar.
Arrange kale leaves, roasted vegetables, cherry tomatoes, avocado and herbs between two serving plates, sprinkle with chia and sesame seeds, finish with a drizzle of Camu Acai dressing, a good grind of black pepper and serve.