1 teaspoon red wine vinegar
1/2 tablespoon honey
Juice of 1 lemon
3 tablespoons olive oil
Salt, to taste
Pepper, to taste
1/4 cup cooked whole grain such as farro, freekah, quinoa, teff or brown rice
1/4 cup tinned chickpeas, rinsed and drained
1 small sweet potato
3 tablespoons Aussie walnuts
1/4 avocado, sliced
1/4 cup broccoli florets
1 tablespoon sesame seeds, toasted
Fresh sprouts or shoots, to finish
Steam broccoli florets over boiling water for 5 minutes until just tender. Pierce sweet potato with a fork all over and microwave for 5 minutes until cooked through. Once cool, cut into cubes. Meanwhile, make the dressing: whisk red wine vinegar, honey lemon juice, olive oil, salt and pepper together to combine. Assemble bowl: arrange grains alongside sweet potato, broccoli and chickpeas. Top with avocado and walnuts. Drizzle with dressing, sprinkle with sesame seeds and sprouts. Serve
immediately.
