Nutty courgette ‘noodle’ bowl
Ingredients
- 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
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.
Nutrition Info (per serve)
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
Variations
Make it gluten free: Check mayonnaise and sriracha are gluten free.
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Photographer: Melanie Jenkins
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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