Nutty courgette ‘noodle’ bowl
Reviewed by our expert panelServes: 4
Time to make: 20 mins
Total cost: $23.60 / $5.90 per serve
(at time of publication)
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, 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.
Variations
Make it gluten free: Check mayonnaise and sriracha are gluten free.
Nutrition Info (per serve)
-
Calories 599cal
-
Kilojoules 2510kJ
-
Protein 17g
-
Total fat 41g
-
–Saturated fat 5g
-
Carbohydrates 40g
-
–Sugars 12g
-
Dietary fibre 12g
-
Sodium 110mg
-
Calcium 110mg
-
Iron 5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
Photographer: Melanie Jenkins
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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