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The Hippie Bowl

Serves 4

My Fitness Pal
RECIPE DETAILS
RANGE IMPACT
GROUP SALADS
SERVES 4

INGREDIENTS

Main
red quinoa (cooked weight 400g)
165g
carrots, prepped weight
300g
radishes, prepped weight
100g
fennel, prepped weight
280g
avocado, diced, prepped weight
140g
kale leaves, stems removed
65g
baby spinach
100g
golden sauerkraut
120g
eggs, boiled for 6 minutes
4
sesame seeds, toasted
4 tsp
Dressing
Tahini
25g
olive oil
4 tsp
lemon, juiced
1
sea salt
2g
black pepper
1g

METHOD

Cook the quinoa, drain and set aside in a large bowl.
Make the dressing.
Cut the avocados into cubes.
Grate the carrots, slice the radishes and fennel very finely.
Remove stems from the kale and chop.
Massage ½ the dressing into the kale, fennel, radishes and carrots.
Season the quinoa with salt and pepper and add to the base of each bowl.
Divide the remainder of the ingredients in each bowl.
Finally, top with 2 halves of boiled egg in each bowl and sprinkle with sesame seeds.
Serve the rest of the dressing alongside and enjoy!

KEY NUTRIENTS

Nutrient
Per 100g
% RNI
Per 454g
% RNI
Energy kJ
318
4%
1537
18%
Energy kcal
81
4%
369
18%
4.6g
6%
20.7g
29%
0.9g
4%
4.1g
20%
1.2g
1%
5.3g
5%
0.28g
4%
1.28g
21%
Protein
3.5g
-
16.1g
-
Carbohydrates
5.7g
-
25.8g
-

Reference: Intake of an Average Adult (8400kJ/2000kcal)

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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.

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