Seasonal Glow Bowls with Baobab-Maple Vinaigrette

We love to make "Glow Bowls" all year round - a hearty mix of nutritious plant-based foods which leave us feeling nourished from the inside out. For this winter themed bowl, we've combined deliciously roasted seasonal veg, protein-packed seeds and pulses, leafy greens and a little added indulgence with a spiced poached pear. Drizzling everything with a #baobalicious vinaigrette makes this one a superfood sensation!

Ingredients

Salad Bowl:

• 1/2 pumpkin
• 3 raw beetroots
• 1 pear (poached with 1 tbsp cider vinegar, 1/2 tsp all spice and 1/2 tsp cinnamon)
• 2 cups of boiling water
• 1 cup beluga lentils
• 2 handfuls of scrunched kale or other leafy greens
• 2 tbsp melted coconut oil
• 1/2 tsp cinnamon
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp Himalayan sea salt
• 1/4 tsp black pepper
• 1 tbsp pumpkin seeds
• 1 tbsp goji berries

Baobab Maple Vinaigrette:

• 2 tsp Aduna Baobab Powder
• 2 tbsp extra virgin olive oil
• 2 tbsp apple cider vinegar
• 2 tsp maple syrup
• 2 tsp dijon mustard
• salt & pepper to taste

Method

Baobab Maple Vinaigrette:

Add all the ingredients to a jar or lidded container and shake to combine.**

Salad Bowl:

1. Preheat the oven to 180C.
2. Quarter the pumpkin and dice into 2cm cubes.
3. Remove the tops and bottoms from the beetroots and cut each beetroot into wedges.
4. Place the chopped vegetables into a large baking tray and toss with the coconut oil, spices, salt and pepper.
5. Roast for 35-45 minutes, or until the pumpkin and beetroot are tender. 
6. Meanwhile, rinse and drain the lentils then place in a saucepan with double the amount of water. Place the lentils in a saucepan with a pinch of salt and double the amount of water to lentils.
7. Bring the water to boil then reduce the heat to a simmer and leave to cook for 25mins. Lentils should be tender not mushy.
8. Bring 2 cups of water to the the boil in another saucepan. Reduce the heat to a simmer and add the vinegar, cinnamon, allspice and the pear. Poach for 20 minutes, until tender then slice in half.
9. Once all the components are ready, divide them between 2 bowls and arrange with the kale and a scattering of goji berries and pumpkin seeds.
10. Serve hot or cold, drizzle with the baobab-maple vinaigrette.

Enjoy!

(**Vinaigrette should keep in the fridge in a sealed container for up to 2 weeks.)

Recipe by birchbowl