If I had more forethought into making this salad I would have loved to have added homemade tempeh croutons to it as well as
some slightly toasted sunflower seeds.
Not exact matches
My favourite thing about the bowl is the way that all the ingredients compliment each other, from the
slightly crunchy aubergine slices to the soft wilted spinach, the garlic sautéed black beans, the
toasted sunflower seeds and the warming brown rice.
First, I
toasted the
sunflower seeds in a non-stick frying pan on medium high heat until
slightly browned.
Add
sunflower seeds and
toast, stirring occasionally until they begin to brown
slightly.
* To
toast sunflower seeds, heat raw
seeds in skillet over medium - low heat for 7 - 10 minutes, tossing occasionally, or until
slightly golden