Beetroot, Macadamia and Super Grain Bowl with Avocado Whip

Beetroot, Macadamia and Super Grain Bowl with Avocado Whip

Ready in 30 minutes Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, December 9, 2018.



  • 1 pack baby beetroot
  • ½ telegraph cucumber
  • ½ punnet cherry tomatoes
  • 1 pack macadamia nuts

Super Grains

  • 175g super grains
  • ½ bag baby spinach

Avocado Whip

  • 1 avocado
  • ¼ red onion
  • 125g sour cream
  • ½ lime

To Serve

  • ½ lime
  • 1 pack shredded nori


  1. Cook beetroot Preheat oven to 220°C. Bring a medium pot of salted water to the boil. Quarter beetroot and toss with a small drizzle of oil on a lined oven tray. Season and roast for about 12 minutes, until warmed through.
  2. Cook super grains Cook super grains in pot of salted water for about 15 minutes, until tender. Drain. Thinly slice spinach. Once grains are cooked, toss through spinach and season to taste.
  3. Make avocado whip Roughly chop avocado and finely dice onion. Place in a medium bowl and mash well with a fork. Stir through sour cream and lime juice, until smooth. Season to taste.
  4. Prep salad veggies Dice cucumber 1cm and quarter cherry tomatoes. Once beetroot is cooked, add to a bowl with cucumber, tomatoes and macadamia nuts. Toss and season to taste.
  5. Serve super grains topped with veggies, avocado whip, nori and a wedge of lime.

Nutritional Information

Energy 2758 kj
659 kcal
Protein 15.4g
Carbohydrate 57.4g
Fat 40.3g