Beetroot Hommus and Veggie Wellness Bowl

Method

  1. Preheat oven to 180°C (160°C fan forced). Line 2 baking trays with baking paper. Place the sweet potato slices on the other tray and drizzle with a little olive oil.
  2. Place sliced mushrooms into a bowl and pour marinade over the top. Toss well to coat mushrooms and remove from bowl, place onto the other baking tray.
    Bake the mushrooms for approximately 10 minutes (until soft). Bake the sweet potato for approximately 15-20 minutes (until soft).
  3. Microwave rice according to packet directions. Set aside.
  4. Toast the sesame seeds in a dry, medium-sized fry pan on medium heat. Remove and set aside. 
  5. Heat olive oil in the same pan and add the spinach. Lightly toss until just starting to wilt then remove from heat.  
  6. Cut the beetroot into quarters (or smaller if they are larger in size).
  7. Combine the hommus and beetroot juice together, mix until well mixed through and hommus is coloured with beetroot juice.
  8. In a shallow bowl, assemble by placing beetroot hommus on one side. Place rice on the opposite side. Add mushrooms, spinach and sweet potato in equal segments  into the bowl.
  9. Garnish with sesame seeds over the spinach. Season with salt and pepper.
  10. Serve immediately.