Buddha Bowl with Chicken & Pomegranate

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Eat in every colour of the rainbow! The more colours on your plate the greater your gut will love you. Give this delicious lunch a go and mix and match with your fav fruit, veggies and grains!

Ingredients

  • 100g Cooked Quinoa

  • 200g Chicken breast

  • 150g Broccoli, chopped into florets

  • 80g Carrot, grated

  • 40g Alfafa sprouts

  • 60g Pomegranate seeds

  • 120g Avocado, sliced

  • 10ml Tamari

  • 5ml Olive oil

  • 1 Garlic clove crushed

  • 1 Juice lemon

  • 1 tsp Mustard

  • 10g Sesame seeds, toasted

Method

Stir fry the chicken breast in a little spray oil, when nearly cooked through toss through the tamari and add in the broccoli. Add a little water to the pan and cook until the broccoli is al dente.

II. When the chicken has cooled slice it thin.

III. Build your bowls, place the quinoa at the bottom of each bowl, add in the carrot, sprouts, avocado, broccoli and chicken. Top with the pomegranate seeds.

IV. Combine the olive oil, garlic, mustard and lemon to make the dressing. Season and taste and adjust if necessary. You may add a little honey if you prefer a sweeter dressing.

V. Drizzle over the dressing and sprinkle with sesame seeds to finish.

The Gourmet Nutritionist, Weight Loss ChallengeKelly Richardsonrecipe, high-protein, fishComment