Macro Lunch Bowl by Rachael Finch

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Rachael's Macro Lunch Bowl (courtesy of the B.O.D with Finch program)

Ingredients

50g sweet potato, cut into 2cm dice
1/2 red capsicum, sliced
3/4 bunch broccolini, ends trimmed
1/2 zucchini, cut into batons
1 tsp coconut oil
2 tsp almonds, roughly chopped
1 tsp chia seeds
1 tbs sunflower seeds
1 large egg
1/2 cup kale, shredded
2 tsp hummus
1/8 avocado, sliced
1 tbs sauerkraut (or fermented red cabbage)
Salt & pepper, to taste

Process

Step 1 Preheat oven to 200°C and line a baking tray with baking paper.

Step 2 Place sweet potato, capsicum, broccolini and zucchini on prepared tray, brush with oil and season with salt and pepper. Place into oven and roast for 15-20 minutes, until cooked.

Step 3 Meanwhile, place almonds and sunflower seeds in a medium saucepan and toast over medium-high heat for a few minutes, remove from heat and set aside.

Step 4 Using the same pan, place egg in pan with cold water, bring to boil then reduce to simmer and cook for a further 5 minutes. Add kale and blanch for 30 seconds-1 minute, until just wilted, then refresh in cold water.

Step 5 Once egg is cooked, place in a bowl of cold water then peel and cut in half when cooled.

Step 6 Remove vegetables from oven, place into a bowl, top with egg, nuts, seeds, chia, hummus, avocado and cabbage to serve.

Enjoy xo

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