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 30minutes
Cook Time 10minutes
Total Time 40minutes
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.