Ingredients:

• Extra virgin olive oil, as required
• Water, as required
• 2 teaspoons vegetable stock
• 1 large sweet potato, washed and cut into bite-sized cubes
• 1 cup of kale leaves
• 1 cup quinoa, rinsed and drained
• I cup of edamame beans, shelled
• 1 cup red cabbage, shredded
• Sea salt, to taste
• Black pepper, to taste
• Sweet paprika, to taste
• ½ cup Belehris Estates almonds, roughly chopped
• Chia seeds to garnish

Dressing Ingredients:

• 3 cups Belehris Estates almonds
• ½ cup Dijon mustard
• ¼ cup lemon juice
• ¼ cup raw honey
• Extra virgin olive oil, as needed
• Sea salt, to taste
• Black pepper, to taste

Method:

• Preheat oven to 200°C (180°C fan-forced).
• Bring a medium pot of water to boil, over high heat.
• Make 2 cups of vegetable stock by combining 2 teaspoons vegetable stock powder, and 2 cups of warm water into a medium pot.
• Add quinoa to stock and bring the pot to a boil, over medium-high heat.
• In the meantime, transfer chopped sweet potatoes to an oven-proof tray. Coat with olive oil, and seasonings; toss gently to combine.
• Bake for 30 minutes, or until golden brown, ensuring to gently flip occasionally.
• Once the pot of water is boiling, season with sea salt and add broccolini.
• Continue to steam broccolini until the stem is just tender, then strain.
• Once the quinoa reaches the boil, reduce to medium heat, and gradually simmer until the quinoa has absorbed all the water (approximately 10-20 minutes). Remove from heat.
• Bring another medium pot to a boil and season with sea salt.
• Add edamame beans and cook for 3 minutes. Drain and rinse with cold running water to stop the cooking process.
• In a separate, wide bowl, add kale and coat lightly with olive oil. Gently massage leaves for approximately 3 minutes, or until they have wilted slightly.
• To make the dressing: First, make the almond butter by roasting the almonds at 160°C for 10 minutes. Cool the almonds slightly and blend in a food processor at 30-second intervals, until it forms a paste, scraping the sides, as necessary. Then, at the remainder of the ingredients and combine. Add more seasoning or honey, if required.
• To assemble bowls: Arrange red cabbage and kale, starting from the centre to the edge of the bowl (each should occupy a fifth of the bowl). Add the sweet potato, edamame, quinoa to fill the remainder of the bowl. Top with roughly chopped Belehris Estates almonds, drizzle with the almond honey mustard dressing and complete with black chia seeds to serve.