Nourish Bowl

1. Preheat oven to 200oC.

2. Peel and dice sweet potato into approximately 20mm cubes. Place the potato into a saucepan of boiling water for 5 mins to soften.

3. While sweet potato is boiling, dice 1 red pepper, 1 red onion and 1 courgette into similar size pieces.

4. Drain the sweet potato and add to a baking sheet along with the red pepper and onion. Spray with oil and season with salt and black pepper.

5. Remove the leaves from your thyme and peel and finely slice your garlic. Add both to your vegetables and toss together.

6. Cook for 12 – 15 minutes or until the edges begin to caramelise and crisp up.

7. Heat the quinoa pouch and Mash Direct Red Cabbage & Beetroot as per pack instructions.

8. Assemble your nourish bowl with the grains at the bottom then topped with the rest of the vegetables. Add a thinly sliced avocado on top of the bowl, with a spoonful of sour cream or crème fraiche.