Looking for a yummy midweek lunch or dinner? We love the nutrition bowls as they are jam packed with goodness and so easy to prepare. We love to get organized on a Sunday afternoon and cook up a batch of sweet potato and quinoa to use as our bowl bases during the week. They are great to take into work or even for the school lunch boxes.
Ingredients
- 1 ½ cups cooked quinoa or brown basmati rice or a mix of both
- ½ -1 avocado, diced
- ½ cup roasted sweet potato, cubed
- Handful of chopped mixed herbs (choose from coriander, parsley, mint, basil)
- Handful of spring onion (optional)
- ½ cup spinach or silver beet, either fresh or sauteed
- ½ sheet of thinly sliced nori
Dressing
- 1 tbs extra virgin olive oil
- Juice of ½ small lime or lemon or big splash of apple cider vinegar
- 1 tsp tamari (optional)
- 1 clove of garlic, crushed
- 1 tsp Manuka honey or local raw honey
Method:
- Mix the grains, avocado, sweet potato & greens in a bowl and top with the nori strips & mixed herbs.
- To make the dressing, whisk the ingredients to combine and pour over.
Suggestions:
- Add some lean protein – roast chicken, salmon, a poached egg.
- Add some extra greens, you can add some steamed broccoli, zucchini strips, chopped kale, snowpeas, cucumber, sprouts, green beans.
- Add some nuts and seeds – chopped walnuts, almonds, sesame seeds, sunflower seeds, pepitas.
- We also like to vary it up and take out the asian flavours (nori sheet and tamari) and add in some fresh goats cheese and pomegranate seeds.