food & drinks, health, recipe

recipe // healthy lunch bowl

February 21, 2016

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As much as I love both cooking and baking, there are days when I am happy to be able to just throw a few things together to create a delicious meal in no time. Lunch bowls have proven to satisfy this need for me as they are not only quick in the making, but also look and taste so heavenly good that I love making them in varying versions lunch or dinner during the week. Although I do love them all, there is one combination that I always get back to! A rainbow-colored lunch bowl that does include everything your body needs to get sated, plus numerous vitamins, protein and healthy starches. The “recipe” (as far as it is one) is super variable, I also love topping it off with pulled chicken or steak slices as a protein source instead of scampis!


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For 2 persons you’ll need:

  • 2 handful of lamb’s lettuce
  • 2 handful of arugula (or any kind of lettuce you prefer)
  • 1 carrot
  • 1/3 cucumber
  • 1 small sweet potato
  • 6-8 radishes
  • 1/2 avocado
  • 12-15 scampi
  • olive oil + balsamic vinegar
  • salt + pepper
  • 1 tbsp coconut oil
  • dried oregano
  • 1tsp fresh lemon juice
  1. Preheat the oven (200°C) and line a baking tray with parchment paper. Peel the sweet potato and cut it into small cubes. In a small bowl whisk together 1,5 tbsp olive oil, 1 tbsp oregano and a pinch of sea salt. Add the sweet potato cubes and stir until they are fully coated with the oil mixture. Spread the cubes onto the baking tray and set it into the oven while you prepare the rest (approx. 30 min.).
  2. Wash and dry your chosen salad type leaves and arrange it on the plates. Continue with the vegetables: Cut the carrot, cucumber and radishes into cubes and arrange them on the salad bases.
  3. Peel the avocado and cut it into slices. Arrange on the salad bases as well.
  4. Heat the coconut oil in a sauce pan over medium heat and add the scampi. Sauté until lightly golden, then sprinkle with fresh lemon juice before you add them to the plate.
  5. Last but not least: Remove the baking tray from the oven (the sweet potato cubes should be golden and crispy) and arrange them in the lunch bowl. Carefully pour over some olive oil and balsamic vinegar as a dressing. Garnish with salt and pepper and enjoy!

 

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