Hokkaido, Jerusalem Artichokes & Kale Bowl.


1 Organic Hokkaido pumpkin, washed and cut into cubes

300g Organic Jerusalem artichokes, washed and cut into cubes

2 handful chopped kale

1 apple, finely sliced

1 handful raisins 

2 handful sunflower seeds

4 tbsp extra virgin olive oil

2 tbsp extra virgin olive oil 

Juice from 1 lemon

2 tbsp Raw honey/ maple syrup

2 tbsp apple cider vinegar 

1 tsp ground coriander seeds

1 tsp ground cumin

3 tbsp sunflower seeds

Salt & pepper



Turn oven on to 175º Celsius 

Cut both the pumpkin and the Jerusalem artichokes with skin into cubes.

Mix the 4 tbsp extra virgin olive oil, 1 tbsp raw honey, 1/2 lemon juice, the coriander seeds, cumin, salt & pepper in a bowl. Mix the pumpkin and Jerusalem artichokes in the bowl and cover it all well in the “marinate”

Bake in the oven for about 25-30 minutes until they are cooked through and have a slight crunch on the edges.

Let it cool for 10 minutes when done.

Mix the rest of the extra olive oil, apple cider vinegar, raw honey, salt & pepper in a cup as a dressing for the dish when all ingredients are mixed.

Cut the kale, sliced the apple, add the sunflower seeds, raisins with the warm pumpkin and Jerusalem artichokes. Poor over the dressing and taste if it needs a bit more vinegar or olive oil up to you.

Serves 2-3


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