Ingredients 

1 avocado, sliced
3 orange kūmara, cut into bite-sized pieces
1/4 red cabbage, finely sliced
1 cup shelled edamame beans
3/4 cup brown rice quinoa mix (or any grain)
1/2 cup fresh coriander, roughly chopped
2 tablespoons toasted sunflower seeds
1 tablespoon olive oil
Black pepper

Creamy avocado dressing

1 avocado
Juice of one lemon
2 tablespoons olive oil
2 tablespoons tahini
2 tablespoons water

Method

Preheat the oven to 200°C fan bake.

Add the kūmara to a baking tray, drizzle over 1 tablespoon of olive oil, and season with black pepper. Toss well

Roast in the oven for 30-35 minutes until golden brown

Cook the rice, quinoa mix or whatever grain you're using as per the packet instructions

While the kūmara and rice are cooking prepare all of the other elements

Cook the edamame beans as per the packet instructions. Once cooked rinse under cold water and set aside

To make the creamy avocado dressing simply add all ingredients to a blender or food processor and blend until super smooth and creamy. You might need to add a little more water depending on the consistency of the tahini you use

To assemble nourish bowls add a little brown rice, and quinoa mix to each bowl, then add the roasted kūmara, the finely sliced cabbage and edamame beans (we like to do this in little sections)

Top with sliced avocado and sprinkle over the coriander and sunflower seeds. Finally dollop over a generous amount of the creamy avocado dressing

Note: this recipe works well with any roasted root vegetables. Feel free to swap out the brown rice, and quinoa mix for any grain you like. You can also mix up the herbs and seeds for whatever you have on hand