Cooking Videos

Super Guacabowle


Back in 2015 when Sprout first began, we set out to create a super food salad that actually tasted good. The result? An iconic salad that’s been on our menu since day one.


  • 2 carrots grated
  • 1/4 red cabbage grated
  • 1 apple diced and soaked in water and lime juice
  • 1 pomegranate
  • 1/2 butternut squash cut into wedges
  • 4 handfuls seasonal greens
  • 100g feta
  • 50g toasted mixed seeds
  • 1 tsp dried mixed herbs
  • 2 cloves minced garlic
  • Bunch of coriander

French Dressing

  • 100ml olive oil
  • 15ml white wine vinegar
  • 1 tbsp maple
  • 1 tbsp wholegrain mustard
  • 1 tsp yellow mustard
  • squeeze of lemon
  • 1/2 garlic clove, minced
  • salt & pepper


Roasted butternut squash

In a mixing bowl season with salt, pepper, dried mixed herbs, minced garlic & olive oil

Spread the squash onto a roasting tray & cook for 25 mins at 210* or until caramelised and tender.

Toasted mixed seeds

On a tray with a sprinkle of sea salt, roast for 5 – 10 minutes until the seeds have lightly toasted

Smashed avocado

Scoop the avocado out of the skins using a spoon

Roughly chop with a knife keeping the consistency chunky

stir in the the chopped coriander, fresh lime juice and salt & pepper

French dressing

Combine all the ingredients and using a hand blender whizz until emulsified

Building the bowl

In a mixing bowl add your greens, (we use a mixture of kale, spinach and rocket) the roasted squash, carrot, cabbage, apple, quinoa and toss with the french dressing

Place into a bowl, top the salad with your smashed avocado, crumbled feta and toasted seeds.

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