This bowl contains the essential nutrients to properly feed your body and satiate it. Often when people try to be healthier they limit their intake of food but it’s certainly no fun feeling hungry all day and it’s not good for your body either. Although it’s a good idea to cut out refined foods, it’s important to fill up on quality ingredients that are as natural as possible; if the food can be found in nature, you’re on to a winner; if it’s been created in a lab, it takes a lab to digest it.

‘Fast-food’ doesn’t have to be of lesser quality. It’s totally understandable that most people don’t want to slave away in the kitchen for hours in order to feed themselves and that’s not the way it has to be! This bowl only takes 15 minutes to put together yet it does not compromise on flavour. Whether you’re just in from a day at work, a workout at the gym or simp want a tasty meal that’s not going to take up your whole afternoon/evening, this bowl is the perfect solution. I think the key to any dish is the sauce and this dressing is really pretty special.

Serves 3:

1c Quinoa (I used half red, half white)
1 large handful Prunes
1 head of Broccoli
1  large Avocado
1 tin Chickpeas
1 tsp Coconut Oil
Chilli flakes

For the dressing

2 tbsp Tahini
2 Limes
3 tbsp Olive Oil
2 tsp Tamari
1/2 tsp Coconut Sugar

Start by rinsing your quinoa under running water then add to a saucepan with double the amount of water. I also like to add a splash of apple cider vinegar for extra flavour, or you can use a lime/lemon. Bring to the boil then let simmer for around 10-15 minutes until the water has been absorbed. Slice the prunes in half and add these to the quinoa then leave it to cook. Meanwhile, drain and rinse the chickpeas then sauté in coconut oil with a sprinkle of salt and chilli flakes for about 10 minutes. Chop your broccoli and steam it for 5-7 minutes so it’s still crunchy, keeping hold of its mighty nutrients. Slice your avocado. Squeeze the limes into a mug and add all the rest of the dressing ingredients and mix well. Assemble the salads by putting the quinoa and chickpeas onto the plate then combine the broccoli, avocado and olives and top everything with this yummy dressing.


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