Name: Beautiful Lunch Bowl
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 cup Toasted chopped peanuts; 2 Beetroot (Grated); 2 Carrots (Grated); 3/4 cup Tri-Colour Quinoa; 1 1/2 cups Water; 1 Butternut Squash; 1 large Avocado; 1/2 bunch Spring Onion (Green/Salad Onions); 5 large Eggs Boiled; 4 tbsp Olive oil; 3 tbsp White wine vinegar; 2 tsp Runny honey; 2 tsp Coconut Aminos; 2 tbsp Mayonnaise ((see my recipe to make your own))

Beautiful Lunch Bowl

A delicious, healthy, and filling meat free lunch (or dinner)

Print Recipe

Prep Time 20

Cook Time 40

Total Time 1

Servings: 4 people

Course: Main Course, Packed Lunch, Salad

Ingredients Method

Ingredients

Bowl Ingredients

1 cup Toasted chopped peanuts
2 Beetroot Grated
2 Carrots Grated
3/4 cup Tri-Colour Quinoa
1 1/2 cups Water
1 Butternut Squash
1 large Avocado
1/2 bunch Spring Onion (Green/Salad Onions)
5 large Eggs Boiled

Dressing Ingredients

4 tbsp Olive oil
3 tbsp White wine vinegar
2 tsp Runny honey
2 tsp Coconut Aminos

To Drizzle on Top

2 tbsp Mayonnaise (see my recipe to make your own)

Method

Remove the skin from the butternut squash. Chop into small chunks, about 2cm square and roast in the oven with 1tbsp of olive oil on 200 degrees Celsius for 40 minutes, stirring halfway through
Boil the quinoa in the water until it fully absorbs the water, approximately 20 minutes, stirring regularly
Boil the eggs in boiling water for 10 minutes, then remove, cool, and remove the shells. Cut into thin slices
Remove the skin from the beetroots and grate into thin strips
Remove the skin from the carrots and grate into thin strips
Chop the spring onions into small pieces
Remove the skin and seed from the avocado and chop into thin slices
Mix all the dressing ingredients together in a small jug
When all the ingredients are ready, serve in a bowl, side by side, with the peanuts sprinkled on top, drizzled with the dressing and some mayonnaise

Beautiful Lunch Bowl