I love buying nourish bowls in cafes – they are always so delicious and healthy.
But they can get quite expensive at $18 a bowl!
They are pretty easy to make and I make them all the time, especially when I do meal prep for the week for myself and my husband.
To make things EXTRA easy for myself, I like to make a roast lamb for dinner (the night before), and I just bake extra potatoes, pumpkin, zucchini that I’ll use for my salad the next day.
(Here’s a random selection of leftovers and newly cut up veggies that I’m throwing into my salad. I’m not showing the exact portions I used in my salad though.)
1) Vegetables I Use for My Salad
4 medium potatoes – cubed, roasted with olive oil, salt and herbs.
1/2 sweet potato – cubed, roasted with olive oil, salt and herbs.
1 head of broccoli – cut into florets, boil for 2 minutes, roughly chop.
2 cups of mixed salad leaves
1 cup of mixed coleslaw – or grated cabbage + carrots.
1 cup of cherry tomatoes – cut into quarters.
1/2 cup of edamame beans – or cooked chick peas, or lentils.
1 cup of uncooked quinoa – makes about 3 cups of COOKED quinoa.
(I like to roast zucchini, mushrooms and asparagus too!)
2) Garlic Soy Chicken Strips for My Nourish Salad
I used 1kg of chicken breast, sliced into thick strips.
6 large garlic cloves (chopped in food processor)
3 tablespoon of soy sauce
1/2 teaspoon of sesame oil
1 tablespoon of hoisin sauce
Mix chicken with soy sauce, sesame oil and hoisin sauce in a big ziplock bag. Put in the fridge for 30 minutes.
(I prefer to marinate in a ziplock bag, because I can flatten out all the meat in a single layer. In a bowl, the meat at the top gets less marinade and the bottom gets too much.)
Fry chicken on both sides in pan, until the chicken is JUST cooked. Cover with lid and let sit in juices for 3 minutes.
Let the chicken cool. Dice the chicken. I use a sharp scissors, to reduce the drippy mess.
Use garlic soy juices from pan for the salad dressing, it’s soooo good!
3) Make Salad
If you haven’t this the night before… cube your potatoes, toss with oil and herbs, spread on an oiled tray in a single layer, back for 45 minutes in a 180C oven.
Boil 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat and simmer on a low heat for 15 minutes. Fluff it up with a fork and let it cool.
Boil broccoli florets for 2 minutes. Chop roughly.
Toss all the salad ingredients ingredients together.
Mix in the chicken and garlic soy salad dressing.
Enjoy your nourish bowl!
Or spoon into 500ml containers and store in freezer for your lunches.