Carb up before a big workout with this nutrient packed, mineral-rich, California-inspired bowl and enjoy the flavours of the west coast.
Course Main Course
Cuisine California, Vegan
Prep Time 30 minutesminutes
Cook Time 10 minutesminutes
Total Time 40 minutesminutes
Servings 4Bowls
Ingredients
Bowl:
2 1/3CupsCouscous(+ 3 Cups Water & Salt to Taste)
½CupOrganic Sunflower Microgreens
¼CupCilantro Microgreens
1LargeOrganic Avocado(Sliced Thinly, Divided in Quarters)
½CupOrganic Cucumber(Halved Lengthwise and Sliced Thinly)
Organic Green Onion(Sliced Thinly on the Bias)
Organic Grape Tomatoes(Halved or Quartered)
1PackSophie’s Kitchen Shrimp(Cooked According to Box Instructions) (250g)
Dressing:
¼CupAvocado Oil
¼CupOrganic Lemon Juice(1 Lemon)
1tbspCoconut Nectar
1tbspYellow Mustard
1CloveOrganic Garlic(Minced)
Sea Salt(To Taste)
Black Pepper(To Taste)
Instructions
In a medium pot, bring 3 cups of water to a boil, season and stir in couscous. Cover, remove from heat and allow to sit for 5 minutes. Fluff with a fork and transfer to 4 serving bowls.
Prep the remaining bowl ingredients and arrange on top of the couscous.
Whisk all of the dressing ingredients and pour on top of each bowl evenly.