Week Of Nourishing Balanced Bowls

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MONDAY – Creamy Pesto Butter Beans, Roasted Aubergine & Honey Thyme Halloumi Bowl

CREAMY PESTO BUTTERBEANS:
300g cooked butter beans
50g fresh basil (a few extra leaves
for serving)
10 fresh mint leaves (a few extra
leaves for serving)
1.5 tbsp. Greek yogurt
1 tbsp. light tahini
½ tsp lemon zest
3 tbsp. lemon juice
5 tbsp. extra virgin olive oil
½ tsp. ground coriander
salt & black pepper

ROASTED AUBERGINE:
1 aubergine
5 tbsp. extra virgin olive oil
1 tsp. cumin powder
½ tsp. ground coriander
1 tsp. oregano
1 tsp. garlic powder
salt & black pepper

HONEY & THYME HALLOUMI:
200g halloumi
1 juicy lemon
3 sprigs fresh thyme
1 tsp. honey
olive oil (to cook)


TUESDAY - Tuna, parmesan chickpeas, roasted sweet potatoes, salsa verde, kale & avocado bowl

ROAST SWEET POTATOES:
1 medium sweet potato
1 tsp. cumin powder
½ tsp. cinnamon powder
Salt
2 tbsp. extra virgin olive oil
Parmesan chickpeas:
100g cooked chickpeas
30g parmesan (grated)
1 tsp. Italian mixed herbs
1 tsp. garlic powder
2 tbsp. extra virgin olive oil
salt & black pepper

TUNA:
150g canned tuna
20g dill
2 tbsp. yogurt
½ tsp. Dijon mustard
¼ red onion
2 tbsp. extra virgin olive oil
2 tbsp. lemon juice
salt and black pepper

SALSA VERDE:
40g fresh basil
15g fresh parsley
2 anchovies
1 garlic cloves
½ small shallot
2 tbsp. lemon juice
¼ tsp. chilli flakes
1 tsp. capers
50 ml extra virgin olive oil
salt & black pepper
Steamed kale: 70g cavolo nero

WEDNESDAY - Chicken, red cabbage mango slaw, roasted broccoli, curry yogurt tahini and rice bowl

RED CABBAGE MANGO SLAW:
1/4 red cabbage
½ ripe mango
¼ tsp. fresh chiili
1 tbsp. apple cider vinegar
1 tbsp. extra virgin olive oil
salt

ROASTED BROCCOLI:
200g broccoli
1 tsp. garlic powder
salt
extra virgin olive oil

CURRY YOGURT TAHINI:
1/3 cup yogurt
1/3 light tahini
1 tbsp. cumin
1.5 tsp. curry powder
½ cup water
1tsp. maple syrup
Salt & black pepper
1 tbsp. lime juice

RICE:
1 cup cooked white rice


THURSDAY - Teriyaki Tempeh & Spicy Almond Butter Dressing Bowl:

150g mange tout
280g cooked quinoa

TERIYAKI TEMPEH
200g tempeh
2-3 tbsp. teriyaki sauce
Oil of choice (to fry tempeh)

SPICY ALMOND BUTTER DRESSING
2 tbsp. smooth almond butter
¼ tsp chilli
1 inch thumb ginger
½ tsp. maple syrup or honey
1 tsp. tamari
1 tbsp. lime juice
3-4 tbsp. water

ORANGE & SESAME CARROT SALAD
2 carrots
1 spring onion
1 tbsp. orange (juice)
1/2 tbsp. rice vinegar
1 tsp. sesame seeds
salt

FRIDAY - Black Bean Cumin Quinoa, Chilli Buttered, Corn, Cherry Tomato Salsa, Griddled Aubergine Bowl

BLACK BEAN & QUINOA:
1.5 cup cooked quinoa
2 spring onions (chopped)
½ red pepper (diced)
100g cooked black beans
40g fresh coriander
Cumin dressing:
1/3 cup extra virgin olive oil
½ lime (juice)
½ tsp. cumin powder
1/8 tsp. cayenne pepper
salt & black pepper

CHILLI BUTTERED CORN:
2 corn on the cob
1 spring onion
25g butter
½ chilli (vary depending on spice)
20g fresh coriander
1 tsp. garlic powder
Salt

CHERRY TOMATO SALSA:
220g cherry tomatoes
1 small red onion
20g coriander (roughly chopped)
1/2 jalapeño (remove seeds)
1 garlic clove (minced)
½ tsp. chipotle paste
1 lime (juice)
2 tbsp. extra virgin olive oil
Salt

ROASTED AUBERGINE:
1 aubergine
1 tbsp. garlic powder
1 tbsp. cumin seeds
½ tsp. smoked paprika
sea salt & black pepper
3 tbsp. extra virgin olive oil