Lunch Nourish Bowls
Whether you’re packing your own lunch or one for every person in the house, thinking about the midday meal can be a challenge. Our dips are great for sneaking in extra vegetables, nutrients and flavour to your lunch time meal. They can be used in wraps, sandwiches and warm or cold salad bowls. These Nourish Bowl recipes are super easy to put together with the help of our dips - making lunches more fun, tasty and portable.
Cauliflower Hummus Bowl
VEGAN | GLUTEN FREE | LOW GI | DIABETIC FRIENDLY | LOW FODMAP
WHAT YOU WILL NEED
Spinach, roasted Chickpeas, cherry tomatoes halved (omit if low fodmap), cauli rice or brown rice, avocado, pepitas, lemon and salt.
HOW TO ASSEMBLE
1. Roast chickpeas in fry pan for 5 -10 minutes until crunchy set aside and cook the rice.
2. Place spinach, rice, avocado slices, tomato and roasted chipeas in bowl. Dollop 2 tablespoons of Cauli Hummus on top and garnish with pepitas and a squeeze of lemon OR (optional add cauliflower turmeric bliss balls or a poached egg).
Roasted Cashew and Turmeric Bowl with Roast Pumpkin
VEGAN | GLUTEN FREE | LOW GI | KETO | DIABETIC FRIENDLY
WHAT YOU WILL NEED
Shredded kale, silvered almonds, roast pumpkin and chickpeas.
HOW TO ASSEMBLE
1. Preheat oven to 250°C. Deseed and Cut pumpkin into 3 cm pieces. Line a baking tray with baking paper and place pumpkin in a single layer on tray. Spray with oil and turn to coat. Season with salt and pepper. Roast pumpkin, turning once, for 20 minutes or until golden and tender. Set aside to cool to room temperature.
2. Shred 1 cup of kale and place in bowl, add pumpkin slices, chickpeas and silvered almonds and toss them together with a drizzle of olive oil. Top with 2 tablespoons of Roasted Cashews.
Basil, Cashew and Parmesan Zoodle Bowl
VEGETARIAN | GLUTEN FREE | LOW GI | KETO | DIABETIC FRIENDLY
WHAT YOU WILL NEED
Zoodles (1 large corguatte) spinach and crumbled feta.
HOW TO ASSEMBLE
1. Grate the courgettes into a bowl, season with salt/ pepper and a drizzle of olive oil. Add a handful of spinach and mix through.
2. Top with 2 heaped tablespoons of Basil, cashew and Parmesan Dip and crumbled feta.
Basil, Cashew and Parmesan Pasta Salad Bowl
VEGETARIAN | GLUTEN FREE | LOW GI | DIABETIC FRIENDLY
WHAT YOU WILL NEED
Pasta, spinach and almonds.
Optional (add salmon)
HOW TO ASSEMBLE
1. Cook pasta and let chill in fridge (either overnight or for a couple of hours prior to making).
2. Add 2 heaped tablespoons of Basil, Cashew and Parmesan Dip and stir through. Garnish with spinach and silvered almonds. Add cooked salmon for extra protein.
Roasted Pepperonata and Herb Mediterranean Bowl
GLUTEN FREE | LOW GI | KETO | DIABETIC FRIENDLY
WHAT YOU WILL NEED
Roasted Eggplant, chickpeas, spinach, cherry tomatoes and parsley.
HOW TO ASSEMBLE
1. Cut the eggplant into slices, brush the eggplant slices on both sides with the olive oil and season with salt and pepper.
2. Grill the eggplant over moderate heat for about 6 minutes, turning once, until lightly charred and tender.
3. Transfer the eggplant to a bowl. Add tomatoes, parsley, spinach, chickpeas and a dollop of Roasted Pepperonata and Herb Dip on top. Toss through salad and enjoy!
Cashew and Dill bowl with Salmon
GLUTEN FREE | LOW GI | KETO | DIABETIC FRIENDLY
WHAT YOU WILL NEED
1 fillet of Salmon (skin off), rice or cauli rice, ½ avocado sliced, edamame, black sesame seeds, shredded kale and lemon.
HOW TO ASSEMBLE
1. Crumb salmon in black sesame seeds (salmon is naturally oily so the seeds will just stick to it)
2. Cook salmon in a fry pan for 4 minutes per side (until salmon is cooked to your desire) set aside.
3. Cook 1 cup of cauli rice or brown rice (note: cauli rice can be cooked on the pan for 5 minutes).
4. Place rice, ½ avocado, 2 big handfuls of shredded kale, salmon and edamame in a bowl. Top with 2 tablespoons of Cashew Cheese and Dill Dip and a squeeze of lemon juice.
Cashew and Dill Beet Bowl
VEGAN | GLUTEN FREE | LOW GI
WHAT YOU WILL NEED
1 cup roasted or canned beetroot (approx. 2 beetroots), 1 medium cucumber sliced, sprouted buckwheat or quinoa, olive oil, lemon juice, sunflower seeds and salt.
HOW TO ASSEMBLE
1. Cook buckwheat or quinoa – drain and let cool, slice whole baby beetroot into quarters and place in bowl with sliced cucumber.
2. Add buckwheat or quinoa, olive oil and lemon juice and toss. Top with 2 Tablespoons Of Cashew Cheese and Dill dip. Garnish with sunflower seeds.