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Nutty courgette ‘noodle’ bowl

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Serves: 4
Time to make: 20 mins

Total cost: $ 23.60 / $ 5.90 per serve

(at time of publication)


Nutty courgette ‘noodle’ bowl

  • Ingredients

  • Nutrition Info.(per serve)

  • 1 cup quinoa
  • 1 cup finely sliced shallots
  • 3 courgettes, spiralised into noodles
  • 1 large avocado, sliced
  • 1 red or orange capsicum, seeds removed and sliced thinly
  • 1 cup pomegranate seeds
  • 1 cup alfalfa sprouts ½ cup almonds, toasted, roughly chopped
  • 2 tablespoons each toasted sunflower and pumpkin seeds
  • ¼ cup sriracha vegannaise (¼ cup vegan mayonnaise plus 1 teaspoon sriracha)
  • fresh coriander leaves, to garnish

  • Nutrition Info

    • Kilojoules 2510kJ

    • Calories 599cal

    • Protein 17g

    • Total fat 41g

    • Saturated fat 5g

    • Carbohydrates 40g

    • Sugars 12g

    • Dietary fibre 12g

    • Sodium 110mg

    • Calcium 110mg

    • Iron 5mg

    Instructions

    1 Cook quinoa following packet instructions.

    2 Meanwhile, spray a large frying pan with oil and set over a medium heat. Add shallots and stir-fry until golden. Set aside.

    3 Fluff cooked quinoa with a fork then divide among 4 bowls.

    4 Arrange ‘noodles’, avocado, capsicum, pomegranate, alfalfa, nuts and seeds over quinoa.

    5 Drizzle with sriracha vegannaise, top with cooked shallots and garnish with coriander.


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    Variations

    Make it gluten free: Check mayonnaise and sriracha are gluten free.

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    Author: Jo Bridgford - Food stylist
    Photographer: Melanie Jenkins
    First published: Oct 2018
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