Moringa Iron Bowl
We are loving this moringalicious dish by Aduna Feel Good Triber Barefoot Coconut. Made using ingredients that are full of iron, including moringa, kale & beetroot, it's the perfect meal for anyone needing a lunchtime pick me up!
1 tsp Moringa Superleaf Powder
40g buckwheat or quinoa
big handful raw kale
4-6 asparagus stalks
1 tbsp hemp seeds
1 tbsp tahini
150g baby potatoes (steamed or roasted) or 1 to 2 small raw whole beetroots (roasted) (if roasting use a little coconut oil)
½ to 1 lemon or lime
Optional: Sea salt
Start by chopping the potatoes or beetroot into small chunks. If roasting add to a roasting dish with a little coconut oil and optional sea salt. Place in the oven at 180c and roast for 25-35 minutes, until lightly crispy on the outside. If not roasting add the potatoes to the steamer with the sprouts.
Add the buckwheat or quinoa to a pan and simmer until cooked. This will take approximately 15 to 20 minutes until the grains are soft and fluffy. Remove from the heat once cooked and leave in the pan. Add the chickpeas and hemp seeds to the pan whilst it is resting off the stove. Mix everything together.
Whilst all of this is cooking prepare the other vegetables. Cut the sprouts in half and cook in a steamer for 10 or so minutes until softened but not mushy. In the last few minutes cooking add the kale to lightly soften. In the last minute or two add the asparagus to lightly soften but not go mushy. Asparagus is delicious with a crunch – or you can leave these completely raw and just add to the dish when serving.
Now add the sprouts, kale and asparagus (and potatoes if they were steamed) to the pan with the grains, hemp seeds and chickpeas. Add the moringa powder and the juice of a lime or lemon. Stir everything together until well combined.
Serve this mixture into a big bowl and sprinkle with sea salt as desired. Top with the roasted potatoes or beetroot and tahini.
Recipe by Rebecca Hughes