Healthy Bowl with Nim Greens Sunflower Microgreens
A nourishing grain bowl with quinoa, chickpeas, sweet potato and avocado, crowned with fresh Nim Greens Sunflower Microgreens and a lemon-tahini dressing.
Ingredients
- ½ cup cooked quinoa
- ½ cup cooked chickpeas
- ½ avocado
- ½ cup cooked sweet potato
- 25g Nim Greens Sunflower Microgreens
- 1 tbsp lemon-tahini dressing
Method
Arrange cooked quinoa in a serving bowl.
Add chickpeas and cooked sweet potato.
Add sliced avocado.
Top with 25g fresh Nim Greens Sunflower Microgreens.
Drizzle with lemon-tahini dressing and serve.
Nim Greens Product Used
Nim Greens Sunflower Microgreens — 50g Pack
This recipe uses approximately half of a 50g pack. Keep the remaining microgreens refrigerated and follow the storage instructions on your pack.
Keep your Nim Greens microgreens refrigerated and follow the storage instructions on your pack. Wash fresh produce as appropriate before use.
Nutrition & Wellness
Estimated values per serving, calculated from ingredient quantities using the FSANZ Australian Food Composition Database.
The Goodness in Your Greens
Discover the naturally occurring nutrients and plant compounds associated with the Nim Greens microgreens used in this recipe.
Sunflower microgreens are a source of vitamin E and folate. Specific microgreens nutrient values vary with growing conditions.
Nutrient highlights are based on published research for the same microgreen species. Specific nutrient quantities in Nim Greens microgreens have not been laboratory verified and may vary by variety and growing conditions. This information is for general education and is not personalised dietary advice.
Made with Nim Greens
Love this recipe?
Enjoy it with freshly harvested Nim Greens microgreens, locally grown in Berwick, Melbourne.
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