Preparation time: 20 minutes - Cook Time: 30 minutes - Serves 2-3
You will need:
For the Avocado Crème:
- 1 big, ripe avocado - 1 lime (untreated, you need the zest, too)
- 1 branch of fresh basil - 3 tsp extra native, high quality olive oil
- 60ml oat milk - Maldon Sea Salt to taste
- Chilli Flakes to taste
For the Mixed Quinoa:
- 100g mixed “tricolor” quinoa - 1 branch fresh mint
- 1.5 tbsp extra native, high quality olive oil
For the Oven baked cauliflower:
- 200g cauliflower - Mild Curry Powder
- Sea Salt - 3 tsp Coconut oil
For the Carrot Salad:
- 2 medium sized carrots - 2 tbsp fresh lime or lemon juice
- A little bit of maple syrup or dark honey - 1 tbsp extra native, high quality olive oil
- 20g dry roasted cashew nuts - 5 branches fresh cilantro (alternative: parsley)
1. Cut the avocado in halves, remove the pit but keep it for later. Spoon the pulp into a small mixing bowl. Wash the lime, grate off half of the zest into the mixing bowl, cut the lime in halves, squeeze the juice out one half (you need the other half of the zest for the quinoa and the juice for the salad) and add it to the bowl, too.
Add 5-6 Basil leaves, Olive Oil, Oat Milk, Sea Salt and a pinch of chili flakes and use the hand blender to mix it until smooth and creamy.
Put the avocado pit back into the Crème, that way it will not turn brown.
Remove just before serving your bowl.
2. Rinse the quinoa thoroughly with lots of water. Cook with approx. 140ml of water for 8-
10 mins (have a look on the package though, cooking time may be different!). Remove
from the stove, put a lid on the pot and let it rest for 5 more minutes. If there is still water left in the pot pour it out afterwards. Season the quinoa with freshly chopped mint leaves, Sea Salt, Olive Oil and the other half of the lemon zest.
3. Heat the oven to 220C. Wash and cut the cauliflower into small pieces and spread them evenly on a baking tray. Add Sea Salt, some coconut oil (if it is not liquid put a tbsp in the oven to melt it) and a bit of mild curry powder on the cauliflower and use your hands to evenly distribute oil & spices all over.
Bake for about 12-15mins until the vegetables turn golden brown.
4. Shred the carrots into a bowl or cut them in very fine, straw like slices. Mix with the rest of the fresh lime juice, ½ tsp of honey or maple syrup, sea salt, about 10 freshly chopped cilantro leaves (or parsley) and Olive Oil. Use the side of a big knife to crush the cashew
nuts, but not too fine, make sure you leave some chunks. If you couldn’t get already roasted cashews, put them on a baking tray and put them in the oven (top and bottom heat, 150 – 160 degrees Celsius) for 6-8 mins until they turn golden brown.
5. To serve: Choose nice, big bowls. Place the quinoa at the bottom, add the avocado
crème, then the cauliflower and the carrot salad. Top with the crunchy, roasted cashew
nuts and ENJOY!