Superfood Abundance Bowl - IQS Recipes

Ingredients

• 1 small (250g) sweet potato, skin scrubbed well and cut in to 2cm pieces.
• 1 small (250g) eggplant, cut into 2cm pieces.
• 2 tablespoons coconut oil, melted.
• 1/2 small (125g) head broccoli, cut into florets.
• 4 leaves kale, stems removed, finely sliced.
• 2 teaspoons olive oil.
• 1/4 cup coriander leaves, roughly chopped.
• 1/4 cup mint leaves, roughly chopped.
• 1 cup Cooked Quinoa, defrosted and heated through.
• 1/4 cup almonds, coarsely chopped.
• 1/4 cup mung bean sprouts, optional.
• 1/4 cup tahini, to serve.