Embrace your inner hippie with Chef Tony's healthy but hearty Buddha bowl. From fine dining skeptic to wholefood convert, Tony's Byron Bay adventures and nonna's confusion create the perfect backdrop for this nourishing rainbow bowl that's as Instagram-worthy as it is delicious.

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Ingredients:


Base:

• 1 cup quinoa
• 2 cups vegetable stock
• 1 sweet potato, cubed
• 1 bunch kale
• 1 cup warrigal greens (or spinach)
• 1 cup red cabbage, shredded
• 1 can chickpeas

Macadamia Dukkah:

• 1/2 cup macadamias
• 1 tbsp wattleseed
• 1 tbsp mountain pepper
• 2 tbsp sesame seeds

Macadamia Cream:

• 1 cup macadamias
• 1/2 cup water
• 2 tbsp lemon juice
• 1 garlic clove
• Native mint

Additional:

• 1 avocado
• Edible flowers
• Micro herbs

Instructions:

1. Cook quinoa in stock
2. Toss sweet potato with oil and dukkah, roast 20 mins
3. Massage kale with oil and lemon
4. Quick pickle cabbage with vinegar and honey
5. Season and roast chickpeas until crispy
6. Blend cream ingredients until smooth
7. Assemble in sections: quinoa, vegetables, chickpeas
8. Top with avocado, cream, extra dukkah, flowers