handful of baby rocket leaves (or use any other greens of your choice)
1/2 cup cooked chickpeas also spice it up by adding in salt, paprika and turmeric
1/2 an avocado
To a blender add plant based yogurt, nutritional yeast, tahini, spices mentioned above, lemon juice and some finely chopped dill leaves. Blend these to a smooth paste.
Place the dressing at the centre of the bowl and top it with more dill leaves.
For the assembly add fresh broccoli microgreens, grated carrots, finely chopped purple cabbage, cooked quinoa, baby rocket leaves or greens of your choice, cooked and spiced chickpeas, half an avocado and blueberries.
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Roshni Sanghvi is an Indian plant-based sports nutritionist and body transformation specialist. She is the first Indian to represent on a national bodybuilding stage being on a 100% plant-based diet. Roshni is a holistic nutritionist, graduated from the prestigious NutraPhoria college of nutrition in Canada.
She is also an ACE-certified personal trainer, certified PlantFed gut coach, certified Bodyshred, and Animal flow instructor with a specialisation in disease reversal through food and lifestyle modification.
Her approach is more focused on helping you in adopting a healthy lifestyle. With her result-oriented holistic methods, she has managed to transform and reverse lifestyle diseases such as PCOS, Thyroid, Diabetes etc for 12k+ clients worldwide.