We’re always looking for really simple meals that deliver tons of flavour and nutrition, without a lot of extra fuss. You guys loved my breakfast bowl ideas, so I thought I’d share three lunch bowls to add into your weekly menu options.
When we have a plan for eating well – you can make it part of your lifestyle with ease. I’m offering you 3 smart cooking ideas to help you do just that!
Black Bean Burrito Bowl
Tasty Brown Rice Recipe
- 2 cups brown rice
- 4 cups veggie or chicken stock
Sriracha Sauce Recipe: this dressing is a dreamy, creamy sauce with a spicy kick. It takes exactly 10 seconds to make, I’ve timed it!
- 2 tbsp greek yogurt
- 1 tsp Sriracha sauce
- In a pot, pour in the rice and stock
- cover the pot and bring to a boil and then turn it down to simmer
- cook until the rice is soft.
- turn off the fire, but leave the rice in the pot to release the steam and get fluffy
Sundried Tomato Hummus Recipe
- in a food processor, blend the chickpeas, sun-dried tomatoes, lemon juice, salt and oil
- blend until smooth
- add in the tahini
- continue blending until fully incorporated and smooth
Roast Pumpkin and Veggie Soup Recipe
- 4 carrots peeled and quartered lengthwise
- 1/2 kg pumpkin cut in slivers (you can leave the skin on)
- 1 large red onion quartered
- 3 cloves garlic in their casing
- sprigs rosemary
- 4 cups homemade stock or from a stock base
- pre-heat oven to 180c
- place all of your ingredients in a large bowl
- pour in 1 tablespoon of olive oil and season well with salt
- toss until well coated
- place veggies on a roasting tray
- roast for 45 minutes to an hour – until golden and soft
- scoop the pumpkin away from the skin and into a pot. Pop out the soft roasted garlic from its casing
- add in all the veggies into the pot, you can de-stem and add in the rosemary too
- add in 4 cups of stock
- cook on the stove for 15 minutes to meld the flavours.
- Using a immersion stick blender, blend the soup
- or – you can just transfer into a blender and blend until smooth
- taste for salt and add if needed
Spicy Granola Topping Recipe
- pre-heat oven to 175c
- in a bowl, combine the dried ingredients. save the cranberries until the end
- in a another bowl, mix the olive oil, maple syrup, salt and cayenne powder
- combine the two and mix until incorporated
- place flat on a cookie sheet and into the oven
- bake for 20 minutes or until golden brown, flipping it a few times throughout not to burn
- take out of the oven and then add in your cranberries
- store in an airtight glass jar
Hope these lunch bowls gave you some good ideas and inspiration for making healthy eating easy and delicious! Know someone that could use a little lunchtime lift? Make sure to share these recipes with them.
p.s. Meal planning and batch cooking are both amazing time-savers, unlocking hours in your week with just a little forward planning. I’ll be sharing more about this in my upcoming (free) How to Become a Morning Person email course. More than 900 readers have already joined. Are you in?