A flavoursome and filling main dish that serves 2.
For the grainbowl
2 carrots, grated
1/4 red cabbage, grated
1 parsnip, grated
1 red onion, finely shredded
1/4 cucumber, finely sliced
1/2 red pepper, finely sliced
1/2 yellow pepper, finely sliced
1 avocado, sliced
2 tbsp pumpkin seeds, toasted
1 cup cold leftover grains (e.g. spelt, buckwheat, rice, quinoa)
4 large handfuls salad greens (e.g. rocket, spinach, watercress)
For the dressing
1/4 cup balsamic vinegar
2 tbsp maple syrup
2 tbsp suitable-for-vegans Dijon Mustard
1. Layer the base of a bowl with salad greens.
2. Top with the shredded and sliced vegetables, with the avocado and seeds on top.
3. Sprinkle grains over.
4. Mix all dressing ingredients. Serve with salad as desired.