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THE ULTIMATE SALAD BOWL - super versatile and perfect for lunch or dinner, healthy, vegan, dairy free, gluten free, macrobiotic, recipe
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The Ultimate Salad Bowl

Prep Time 20 minutes
Servings 4
Author Buffy Ellen Gill

Ingredients

Salad Bowl

  • 1.4 kg kumara sweet potato
  • 2 c bean sprouts chickpeas, adzuki beans, lentils and peas all sprout beautifully
  • Raw vegetables lettuce for the base, plus anything else with colour
  • 1/2 c dried activated seeds pumpkin & sunflower
  • 1 c sauerkraut
  • Handful fresh herbs
  • 1 c creamy dressing

Creamy Orange Miso Dressing

  • 1 orange flesh & zest
  • 1/2 c hulled tahini
  • 1/2 c water
  • 1/4 c apple cider vinegar
  • 1/4 c chia seed oil
  • 2 tbsp miso
  • 2 cloves garlic
  • 1 tsp sea salt

Instructions

  • Pre-heat the oven to 150°C (300°F) on fan bake.
  • Sprouts: Put dry beans in a big bowl of water overnight (three times as much water as beans) and leave to expand. In the morning rinse and drain in a colander, place the colander over a bowl, and leave on the bench to sprout, rinsing and draining again each evening and morning, until they've grown small tails - normally 1-3 days.
  • Root vege: Slice kumara in slices just under 1cm thick, place in a single layer on a baking tray with 1 tbsp of coconut oil, shake to cover, then bake for 18 minutes.
  • Creamy dressing: Meanwhile add all dressing ingredients except the oil to a blender and blend until smooth. Then turn the blender on low and slowly pour in the oil until it emulsifies and thickens.
  • Raw vege: Prep as you like, slicing thinly into sticks or rounds.
  • Seeds: Use seeds you've already soaked and dehydrated previously (this is what I do, more on that here). Or just soak in a bowl of water overnight, drain and rinse (they won't be as crunchy though). Or use raw.
  • Assemble each bowl as follows: big handful of greens on the bottoms, drizzle with 2 tbsp of dressing, then layer in your roast veges (1 c per person), sprouts (1/2 c per person), raw vege, herbs, sauerkraut (1/4 c per person) and seeds (2 tbsp per person). Pour over another 2 tbsp of dressing in each bowl (4 tbsp dressing in total per person). Season as you like and serve!

Notes

  • Make it soy free: replace the miso with 2 tbsp coconut soy sauce/aminos. 
  • This recipe is perfect for lunch the next day, so make a double batch. We're a 2 (and a 1/4) person household, so this recipe for 4 is what I make, then i have lunch for the next 2 days (or dinner for 2 days in a row).
  • The dressing makes 2 cups, and you only need 1/4 cup per person, so you will have 1 cup leftover. But it's so good you'll want to drizzle it over all your other salads and veges the rest of the week, or do what I've been doing this week and dipping corn chips in it!
  • You can purchase ready made sprouts, but homemade are really very easy don't take much effort, and are so much cheaper. Alternatively, you can use cooked beans here eg chickpeas, kidney beans.
  • Do NOT skimp on the dressing! 1/4 cup per person is definitely what you need. We haven't added any seasoning or other fats to any of the other components, so the dressing it what will flavour everything - trust me on this one. And do the double layer technique - part dressing on top of your greens, rest on top - this ensures consist flavour throughout and ultimate salad bowl taste sensation.
  • I've used chia seed oil because it's a fantastic source of omega 3 essential fatty acids, and has a nice neutral taste, leaving the orange and miso flavours to shine through. You can also use flaxseed oil, sacha inchi oil, or hemp oil which also all have fantastic omega 3 benefits (but stronger flavours). Or use a simple olive oil, macadamia oil or avocado oil.