Vegan winter bowl

Peel and dice the sweet potato and boil in lightly salted water for approx. 8-10 minutes until soft. Drain the water and leave the sweet potatoes to cool.

Boil the quinoa in lightly salted water and leave to soak. Drain the water and leave the quinoa to cool.

Divide the lamb’s lettuce and sweet potatoes between two bowls, wash and add the chickpeas. Cut the cherry tomatoes into small pieces and add to the bowl with the sprouts. Scatter the walnut kernels, parsley and pomegranate seeds on top.

For the dressing, mix the Byodo herb vinegar, Byodo rapeseed oil, agave syrup, salt and pepper and pour over the bowls.