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Tuesday, 22 May 2018

Pink beetroot couscous with an avocado rose recipe

Vegan, healthy, quick & easy.

When it comes to this time of year, salads are perfect for lunch/dinner! They're healthy, refreshing and light.
Presentation of food is really important and what better way than a beautiful pink salad with an avocado rose on top? Sounds wonderful to me!

This is pink couscous which is coloured naturally with beetroot juice, topped with a mix of kale, cherry tomatoes, spinach, lemon slices, Moroccan falafels, an avocado rose/stars with a pinch of chilli flakes for a kick.
 This dish is full of flavour and couscous makes the perfect side, or enjoy with falafels, a burger, salad, vegan sausages etc, the choice is endless!
This salad looks very impressive, tastes delicious but takes less than 30 minutes to whip up!!
 A must make for summer.

Preparation- 15 minutes
Serves- 8
Level- Easy

-500g of couscous + boiling water
-4 peeled beetroots
-1 avocado
-A handful of kale
A handful of spinach
-Cherry tomatoes
-1/4 teaspoon of chilli flakes
-Lemon slices
-Falafels (optional)

Step 1- Place the couscous into a bowl and wash with water a few times until the water turns clear.

Step 2- Place the beetroot into juicer and juice.

Step 3- Place the couscous into a heatproof bowl and pour over enough boiling water until it just covers the couscous.

Step 4- Pour in the beetroot juice and allow the couscous to stand for 10 minutes to soak up the liquid.

Step 5- Make an avocado rose.
Watch this video on how to make a perfect avocado rose.

Step 6- Fluff the couscous with a fork and toss in the kale, spinach and chopped tomatoes.

Serve on a plate with the avocado rose, a sprinkling of chilli flakes and fresh lemon slices for squeezing over.
I also cut out some avocado stars and added on some falafels.

Enjoy fresh & store in a sealed container in the fridge.


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