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This is the perfect recipe when you need to show your liver and digestion some extra love.
It’s full of variety, with roasted carrots – a source of carotenoid which acts as an antioxidant to help support detoxification processes – alongside high-fibre quinoa, antioxidant-rich kale, sweet and crispy halloumi. All drizzled with a zesty maple dressing – this is my new favourite bowl!
You can serve as is, or with an additional serving of protein for an energy boost – I love poached chicken, smoked salmon, soft boiled eggs or legumes.
Enjoy,
Jess xx
Time to cook: 35, Serves: 3
Ingredients:
- 3 carrots, chopped into sticks
- 2 tbsp extra virgin olive oil
- 1 tsp cinnamon
- ½ cup quinoa, rinsed
- 4 stalks kale, stems removed & roughly chopped
- 2 tbsp lemon juice
- 200g (7oz) cooked beetroot, sliced
- ½ cup chopped parsley
- ½ cup (50g) walnuts
- 2 tbsp red onion, finely chopped
- 180g (6oz) halloumi, sliced
- ½ cup pomegranate arils
For the dressing:
- 1 tbsp extra virgin olive oil
- 1 ½ tbsp balsamic vinegar
- 2 tsp maple syrup
- 1 tsp wholegrain mustard
- 1 garlic clove, minced
Method:
Preheat the oven to 200C or 395F. Line a baking tray with baking paper.
Spread the carrots onto the lined tray. Drizzle the extra virgin olive oil over the top and season with sea salt and cinnamon. Toss to coat and then spread into one single layer. Bake in the preheated oven for 30 minutes or until cooked through and golden.
Cook the quinoa as per the packed instructions.
Place the kale in a mixing bowl and pour the lemon juice over the top. Use your hands to massage the juice into the kale. Set aside.
To make the dressing, combine all of the ingredients in a jar or small bowl. Whisk to combine and season to taste with sea salt and black pepper.
To prepare the halloumi, pat it dry with some paper towel. Heat a fry pan over a medium high heat and lightly grease with olive oil. Cook the halloumi for 1-2 minutes on each side or until golden brown. Note: halloumi is best served hot so do this step just before serving.
To assemble your bowls, divide the kale, quinoa, cooked carrots, beetroot, parsley, walnuts and red onion between 3 serving bowls. Add the cooked halloumi, pomegranate arils and finish with the dressing.
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