For those last minute lunches or busy weeknight evenings, sometimes you just need something thats quick and easy to put together. These bari bowls have you covered with plenty of veg and no fuss protein options, you’ll have a healthy meal in minutes.
If you are still in the earlier stages post surgery, focus on the egg and hummus and pick just one of the salad ingredients to go alongside.
- Prep: 10 Minutes
- Cook: 7 Minutes
- Portions: 2 Bowls
Ingredients:
- 2 eggs
- 1 small carrot, finely grated
- 1-2 baby beetroots, finely grated
- 1 kale leaf, stem removed and kale sliced into ribbons
- 1/2 tsp olive oil
- 1/2 tsp wholegrain mustard
- 1/2 tsp runny honey
- 6 cherry tomatoes, chopped into small pieces
- 1 tsp red onion, finely chopped
- 1 tsp parsley, finely chopped
- 1 tsp olive oil
- 1/4 avocado, sliced
- juice of 1/2 lemon
- 2 tbsp hummus (choose your favourite flavour)
- salt and pepper to taste
Method:
- Put a small saucepan of water on to boil. Once simmering, gently lower the eggs into the water and cook for 7 minutes. Rinse under cold water to cool and peel when ready to serve
- While the eggs are cooking, grate the carrot and beetroot. Side aside
- In a small dish, add the slicd kale and first measure of olive oil, mustard and honey. Massage into the kale until softened. Season with a small amount of salt and pepper
- In another small dish, add the chopped tomatoes, red onion, parsley and second measure of olive oil. Mix to combine and season with salt and pepper
- Once the eggs are cooked and peeled, its time to assemble the bowls. Divide the salad ingredients evenly among the two bowls. Slice the eggs in half and place 2 halves in each bowl. Top with a dollop of hummus, a slice of avocado and a squeeze of lemon juice.
