Veggie Bowl by Brasserie Bread

Veggie Bowl

Bowls are an excellent, low-effort way to throw a bunch of seasonal ingredients together. Their versatility transforms sometimes underrated sides into beautiful and flavoursome meals – breakfast, lunch or dinner. They are considerably simple to put together, meaning we are seeing more and more food bowls popping up on menus at restaurants and cafés.


  • 2x Thick Slices of Sprouted Wheat
  • ½ Sweet Potato
  • 1 Carrot
  • 5x Leaves Fresh Mint
  • 100g Tahini
  • 100g Greek Yoghurt
  • 100g Quinoa – cooked
  • ¼ Avocado
  • 1x Lemon
  • Pinch Ground Cumin
  • Sea Salt & Black Pepper
  • EVOO


Vegetables – Cut sweet potato into chunks. Place in a baking tray, season with EVOO, Sea Salt & Black Pepper and ground cumin. Roast until pieces are tender and brown on the edges.

Roast carrots in a separate baking tray following the same process.

Tahini Yoghurt In a bowl, whisk together yoghurt, tahini, half lemon juice, a drizzle of EVOO, sea salt and black pepper.

Assembly – Spread tahini yoghurt on the base of the plate. Assemble avocado, quinoa and roasted vegetables on top while warm. Scatter freshly picked mint and drizzle EVOO to serve.


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