Here at Amodrn, we’re always on the hunt for healthy and creative recipe ideas that don’t involve #SadDeskLunches like a cup of lettuce and a can of tuna—because let’s be real, life is too short to eat boring food.
This Asian-inspired recipe created by health and wellness guru, Gwyneth Paltrow (straight from the pages of her book, The Clean Plate) automatically gets the Gwyneth-tick-of-approval.
It hits all your macros thanks to low GI carbs from the quinoa or brown rice, protein from the shredded poached chicken, good fats from the sesame oil dressing and not to mention all the coloured veggies for a great variety of nutrients. Most importantly, it’s delicious.
“Spring in a bowl, this crunchy-salad-meets-grain-bowl is all I want to eat for lunch when it turns warm outside.” — Gwyneth Paltrow.
Simply prep in one big batch and enjoy for days to come and if you’re after more of Gwyneth’s recipes, be sure to check out her gut-loving blueberry cauliflower smoothie here. (Don’t knock it until you try it!).
Recipe: Gwyneth Paltrow’s Gluten-Free Crunchy Spring Veggie Grain Bowl
1 cup cooked quinoa or brown rice
3 asparagus spears, shaved
1⁄2 cup grated carrot
1⁄2 small watermelon radish, thinly sliced with a mandoline
2⁄3 cup shredded poached chicken
2⁄3 cup thinly sliced bok choy
1⁄4 cup chopped fresh cilantro leaves miso-ginger dressing (page 188)
About 1 tablespoon coconut aminos
About 1 teaspoon toasted sesame oil
Divide the quinoa between two bowls. Top each with half the asparagus, carrot, radish, chicken, and bok choy. Garnish with the cilantro and pour over the miso dressing. Drizzle with the coconut aminos and sesame oil and serve. This is a recipe extract from The Clean Plate:Delicious, Healthy Recipes for Everyday Glow by Gwyneth Paltrow, published by Hachette Australia RRP $45.00.