For the bowl:
160g brussel sprouts
2 large handfuls lambs lettuce or salad leaves of choice
1 ripe avocado
6 Strong Roots Spinach Bites
3 large handfuls coconut chips
2 tbsp tamari
2 Tbsp brown rice syrup
Pinch grated ginger
2 tsp smoked paprika
1 Tbsp water
2 tbsp light tahini
Juice from 1/2 lemon
Tbsp brown rice syrup
Pinch salt and pepper
1 small clove garlic- crushed Tsp sweet white miso paste Drizzle of cold water
Preheat your oven to 180c and cook the spinach bites according to the instructions on the packet.
To make the coconut bacon combine the tamari, rice syrup, ginger, paprika and water in a bowl and mix to create the marinade.
Place the coconut chips in a frying pan over a medium heat and sauté these to toast slightly, Pour over the smokey marinade and cook until the chips are caramelised and crisp.
Transfer onto a large plate or tray and allow to cool. To store, keep the coconut bacon in an airtight jar or container.
Slice the sprouts into halves and heat a little olive oil in a frying pan over medium heat. Add the sprouts and sauté these until nice and crisp.
For the dressing, combine all of the ingredients and mix well until nice and smooth.
To assemble your salad bowl, add the salad leaves, sprouts, Brussels, she sliced avo, the spinach bites and drizzle with the tahini dressing.