After all the long days of indulging in seasonal delicacies this vegan abundance bowl will help to reset and cleanse without compromising on taste.

Ingredients

Bowl:
Avocado ½
Kale leaves, stems removed 5
Red onion ½
Brussels sprouts ½ cup
Sweet potato (small) 1
Yellow squash 2
Pumpkin zoodles (spiralised) ¼ cup
Zucchini zoodles (spiralised) ¼ cup
Radish 2
Pomegranate seeds 2 tbsp
Handful of English spinach

Dressing:
Purity Wholefood Powder ½ tbsp
Extra virgin olive oil (EVOO) ¼ cup
Fresh lime juice ½ ea
Salt and pepper to taste

Garnish Walnuts & chervil/parsley

Method

1 Preheat the oven to 180 degrees Celsius (356 F, gas mark 4).

2 Chop the sweet potato, onion and yellow squash into bite-sized pieces and lay on a baking tray along with the Brussels sprouts.

3 Drizzle the veggies with a little EVOO and roast for 25-30 minutes.

4 In a fry pan, add a little more EVOO and add the kale leaves. Sauté over a medium heat, stirring through salt and pepper, for a 4 minutes until softened.

5 Start to assemble the bowl starting with the greens - a bed of spinach, then add kale, pea sprouts, roasted brussels and zoodles.

6 Top with pumpkin zoodles, roasted sweet potato, radish, onion, squash, avocado, chervil and walnuts.

7 Finish with a sprinkling of pomegranate seeds.

8 Make the dressing by mixing together the lime juice, Purity Wholefood Powder, EVOO and seasoning.

9 Pour the lime dressing and enjoy!