Nourish bowls are by far one of the easiest ways to incorporate a number of different vegetables into your meal, use up any left overs you may have in the fridge, and are super simple to whip up, you can have everything prepared prior to make lunch or dinner with minimal stress! There are endless variations depending on what is in season, what you have in the fridge currently and obviously what vegetables and proteins you prefer. I have made this bowl using what I have currently in my fridge but I regularly make these differing the components slightly.
The main steps to follow when creating a nourish bowl are as follows; start with a base. This base is quinoa, but this can easily be swapped out for brown rice or any other suitable grain. If you find you do not digest grains well you could also just use a base of leafy greens such as spinach or kale. Next you should have an array of rainbow coloured raw vegetables. Carrots, capsicum, red onion, cucumber, tomatoes and red cabbage all go well in a nourish bowl, but use what is in season, what you have on hand and what you enjoy eating. Next you need a protein source, I have used smoked salmon which I buy from my local farmers market every Saturday but this can be swapped for any protein source which you prefer. Some examples include; boiled eggs, roasted chickpeas, tofu or tempeh. I like to garnish the nourish bowls with microgreens, coriander, avocado, seeds and of course you need a creamy dressing. I have simply mixed hummus and lemon juice for this nourish bowl which made it extra tasty!
I have included the recipe for this nourish bowl down below, but play around with it and tweak it to your liking, there are endless variations to explore!
What you will need:
½ cup uncooked quinoa
1 medium leaf cos lettuce
1 small carrot (julienned)
5 – 10 cherry tomatoes
Small handful microgreens
Small handful fresh coriander
1 tablespoon seeds of choice (I have used pumpkin, sesame and sunflower)
1 teaspoon hummus (I have used Lisas original garlic and lemon hummus)
¼ lemon (wedge)
How to make:
- Cook quinoa as per packet instructions
- Cook desired protein (I have used pre-smoked salmon from my local farmers market)
- Chop up carrot, capsicum, cherry tomatoes, cos lettuce, microgreens, avocado and coriander ready to assemble when the quinoa is cooked
- Mix one heaped teaspoon of Lisas original garlic hummus with one teaspoon of lemon juice until it forms a smooth dressing like consistency
How to assemble:
- Create a base of your cooked quinoa
- Assemble your carrots, capsicum, lettuce, coriander and avocado around the outer of the serving bowl
- Add your protein of choice
- Garnish with seeds, microgreens, pepper and drizzle your lemon and hummus dressing on top