Hands up if you’re getting bored of the same old lunch? (brown rice and tuna, we’re looking at you). If you’re struggling to get creative in the kitchen, we’ve got just the thing to help you out!
These colourful veggie bowls by nutritionist Jessica Sepel of JSHealth tick all the right boxes when it comes to healthy lunch options that not only taste delicious but are super easy to assemble. They’re packed full of nutrients and will keep you satisfied until it’s time for your cheeky afternoon treat.
Simply prep all your ingredients so that they’re ready to throw together! Which is your favourite combo?
The JSHealth Cleanse Bowl
“The ultimate bowl for cleansing! This JSHealth Cleanse Bowl is full of detoxifying goodness. Carrot and beetroot are loaded with antioxidants that fight free-radicals in the body – and help stimulate the liver, your main cleansing organ. Turmeric is a powerful anti-inflammatory superfood, and combined with the healthy fats from tahini and olive oil, makes for a delicious and incredibly nutritious dressing.”
Serves: 2
Ingredients:
- 1/4 butternut pumpkin
- 1 tbsp olive oil
- 1/2 cup cooked quinoa
- 1/2 avocado, cubed
- 1 carrot, grated
- 1 beetroot, grated
- 2 big handfuls of spinach
- Sea salt
- Sesame seeds, chilli flakes, to decorate
Dressing:
- 1 tbsp tahini
- 1 tbsp olive oil
- 1 tsp turmeric powder
- 1 tbsp lemon juice
Method:
Preheat oven to 180°C.
Slice butternut into long wedges and arrange on a lined baking tray. Roast in oven for 35-40 minutes or until cooked through and slightly caramelised.
Meanwhile, make the dressing by adding all dressing ingredients in a small bowl and whisking until combined.
Divide quinoa, avocado, grated carrot and beetroot, spinach and roasted pumpkin between two bowls. Drizzle over dressing.
JSHealth Mexican Bowl
“When people say you should eat the rainbow – I think this is what they mean! Eating a wide variety of wholefoods is one way to ensure your diet is full of the nutrients and minerals your body needs to thrive!”
Makes: 2
Ingredients:
- 1 can organic black beans, rinsed and drained
- 1 ear of corn
- 1/2 cup of quinoa, rinsed and drained
- 1 tsp turmeric powder
- 1/2 green capsicum, diced
- 2-3 tomatoes, diced
- 1/2 small red onion, sliced
- 1 lime
- 1 avocado
- handful of parsley, to serve
- 1 tsp of black sesame seeds & pepitas, to serve
Method:
Place a medium sized pot of water on the stove. Once the water reaches boiling, carefully place the corn in the water to cook.
In a separate pot, place the rinsed quinoa and cover with water, leave to simmer uncovered until quinoa is cooked and water has evaporated (about 12-15 minutes). When ready mix through the turmeric powder and a sprinkle of salt.
When corn is cooked, drain and leave to cool slightly before using a sharp knife to remove the kernels from the stalk.
Gently heat up the black beans on medium heat in a frying pan.
Placed the diced tomatoes, capsicum and red onion together in a bowl and squeeze 1/2 the lime over and mix through.
Halve the avocado, remove pip and slice thinly.
In two bowls place the quinoa, corn, black beans and tomato mix. Lay avocado on top and sprinkle with sesame seeds, pepitas and fresh parsley to serve. Squeeze remaining lime over bowl for extra flavour!
Haloumi & Roasted Pumpkin Salad Bowl
“I love adding haloumi to big veggie bowls for extra protein and deliciousness. Top this bowl with some roasted pistachios, sesame seeds or even my creamy cumin and tahini dressing.”
Serves: 2
Ingredients:
- 1/4 jap pumpkin, cut into wedges
- 100g haloumi, sliced
- 2 tbsp olive oil
- 2 cups mixed greens (I used spinach and rocket)
- 1 zucchini, julienned or spiralised
- 1/2 avocado, thinly sliced
- 1-2 tbsp nuts or seeds
- 1 tsp chilli flakes
Method:
Preheat oven to 180°C.
Remove seeds and skin from jap pumpkin and cut into medium-sized wedges. Add to a lined baking tray and drizzle with 1 tbsp olive oil. Season with salt, pepper and chilli flakes and add to oven. Roast for 30-35 minutes or until golden and starting to caramelise.
Meanwhile, heat remaining olive oil in a non-stick pan. Fry haloumi slices in batches, until golden on each side (about 2-3 minutes). Set aside.
Divide mixed greens between two bowls and top with avocado and zucchini. Top with avocado, grilled haloumi, roasted pumpkin and nuts or seeds of your choice.
