A lot of the time, my inspiration comes from whatever I find in the kitchen, fridge, pantry... I like to keep my cooking quite simple - but plentiful in flavour and nourishing ingredients. When I made the three C's nourishing bowl I had some left ingredients from dinner the night before and some other fresh ingredients lying around. Sometimes all it takes is a delicious dressing to really finish it off!
Don't underestimate the power of left over or 'meal prep'. Roasting a chook and some veggies for the days a head can make bulking up your salads or nourishing bowls quick and simple!
Time: 10 minutes
1/4 Roast Chicken (prepared the night before)
50g of sweet potato (prepared the night before)
1/4 C of Chickpeas
10 Snow Peas
1 Carrot, spirallised
Handful of Cashews; crushed, roasted & salted
Miso + Tahini Dressing (recipe coming soon!)
Reheat any of the prepared ingredients - chicken and sweet potato. Place the chicken and sweet potato in a segment of the bowl.
Spirallise the carrot, or if you don't have an available spiralliser then just use a peeler! Place the carrot in one segment of the bowl, next to the other ingredients... work your way around with each ingredient.
Next add the avocado and season with salt and pepper.
Now I didn't do this, but I would suggest lightly blanching the snow peas.
Boil the kettle and pour over the peas and leave for 2-3 minutes. Drain off and place in the bowl. This will just remove the raw taste and super duper crunch factor. Alternatively you can have them raw!
Drain off the chickpeas (but keep the liquid as its best to pop this into a container with the rest of the chickpeas that you don't use!), rinse off and place in the bowl.
Drizzle over the Miso + Tahini dressing and sprinkle over the crushed cashews.
Voila! Bon appetite.
This recipe is DF and GF, but can also be made Vegan but subbing out the Chicken with your fave vegan protein - i.e. tofu or lentils.