Red Sprouted Superfood Salad

This salad can easily be served as a main dish or as a side. Packed with flavour, the pomegranate adds a subtle sweetness which perfectly balances the bitterness of the açai, while the maple roasted walnuts add a delicious crunch. Photo and recipe by @coconut bowls and @healthsynergy



  • 1 cup cooked red quinoa
  • 1 Tbsp olive oil
  • 1 red onion, finely sliced
  • 1 Tbsp ginger, grated
  • 2 cups red cabbage, shredded
  • 1 beetroot, peeled and spiralised
  • 1 cup sorrel leaves
  • 1 cup sunflower sprouts
  • 1 cup mung bean sprouts
  • 6 radishes, sliced
  • 1 ripe avocado, sliced

Maple Roasted Walnuts

  • 1/2 cup activated walnuts
  • 1 Tbsp maple syrup
  • 1 tsp coconut oil


  • 1 Tbsp pomegranates
  • 2 Tbsp olive oil
  • 1/2 tsp açai powder
  • 1/4 cup fresh lemon juice
  • 1/4 tsp Himalayan salt

(makes 4 bowls)


  1. Cook quinoa as per instructions of your chosen brand.
  2. Saute onion in olive oil for a few minutes or until soft and slightly crispy, taking care not to burn.
  3. Once onion has softened, add quinoa and grated ginger, stir and then allow to cool completely.
  4. Meanwhile, prepare maple roasted walnuts.
  5. Combine all ingredients in a non-stick pan and cook over low heat for approx. 5 minutes, stirring constantly and then set aside.
  6. To make dressing, simply combine all ingredients in a small dish and mix well.
  7. Add cabbage, beetroot, sorrel leaves, sprouts and radish to quinoa mixture and toss salad in the dressing.
  8. Transfer salad to your Coconut Bowls and garnish with maple roasted walnuts, avocado, your choice of additional sprouts (optional), salt and pepper.

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Guest Blogger Jake McKeon

Coconut Bowls are a little piece of tropical paradise that you can bring to your kitchen. See all recipes by Jake

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