1 Spoon/ Lunch/ Vegan

Bowl of plenty

This bowl of plenty takes inspiration from what are commonly referred to as Buddha bowls which are generous portions of healthy ingredients piled high to make a nutritious, filling salad. They have a good mix of grains, protein, vegetables and carbohydrates. There are no rules here so substitute ingredients for whatever you fancy. Just try and keep it healthy!

Fibro Food Fairy

This recipe takes just minutes to prepare and can be enjoyed as a satisfying lunch that makes you feel virtuous. There really are no excuses. Get creative and have a go.

Free From Information:

• Dairy free
• Egg free
• Gluten free
• Nut free
• Soya free
• Refined sugar free
• Vegan

Bowl of plenty

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By Fibro Food Fairy Serves: 1
Prep Time: 5-10 minutes Cooking Time: -

Healthy ingredients piled high to make a nutritious, filling salad

Ingredients

  • Dressing:
  • ½ tablespoon olive oil
  • ½ tablespoon lemon juice
  • ½ teaspoon Dijon mustard
  • Squeeze of honey (optional)
  • Salad bowl:
  • 100g cooked quinoa
  • ¼ yellow pepper, sliced
  • ¼ red pepper sliced
  • 3 teaspoons sweetcorn
  • 10g pomegranate seeds
  • 4 tablespoons cooked haricot beans, rinsed
  • 2 button mushrooms, thinly sliced
  • 40g courgette, spiralised or cut into ribbons with a peeler
  • ½ cooked beetroot, thinly sliced
  • 3 cherry tomatoes
  • 1 tablespoon, sunflower seeds or pumpkin seeds, or both, toasted
  • 1 tablespoon of chopped nuts, toasted (optional)

Instructions

1

Whisk together the ingredients for the salad dressing. Pour half over the cooked quinoa and place the quinoa in your serving bowl.

2

Top with the rest of the prepared ingredients and drizzle over the remaining dressing. Season with salt and pepper and serve.

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