Antonia Magor Nutrition

Autumn Market Bowl

Antonia MagorComment

At this time of year (and most of the year) I often get overexcited and pick up way to much at the market, even when the fields look brown and empty there is still an abundance of fruit and vegetables. However with some of these winter vegetables, like sprouts, they're reserved for just a small section of the Christmas plate, rather than eating all the way through their delicious season. Eating seasonally is not just beneficial for the farmers, sourcing locally and cheaper, it is also better for you. 

My version of a Market Bowl celebrates salty roasted sprouts, nourishing red rice, spiced sweet potatoes and vitamin rich red cabbage and pomegranate seeds. 

Free from gluten, dairy and Vegan. 

Total Time 35minutes

Serves 2


Roasted Sprouts

  • 300grams sprouts, outer leaves peeled and cut in half
  • drizzle of melted coconut oil
  • a large pinch of sea salt

Spiced Sweet Potato

  • 2 large sweet potatoes cut into chunks
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cinnamon
  • drizzle of melted coconut oil
  • a large pinch of sea salt

Rest of the bowl-

  • 125grams cooked red rice
  • 1 apple, thinly sliced
  • 1/4 red cabbage, thinly sliced
  • a handful of pomegranate seeds
  • Dress with apple cyder vinegar.


  • Heat the oven to 180C.
  • Toss the sweet potato chunks with the oil, seasoning and spices. Lay on a lined baking tray and roast for 30minutes.
  • Place the sprouts face down on a lined baking tray, drizzle with oil and sprinkle with a generous pinch of sea salt. Roast for 25 - 30 minutes until the tops are brown and crispy. 
  • Thinly slice the apple and cabbage with a sharp knife or mandolin, then assemble your ingredients. 
  • Dress with apple cyder vinegar.