With so many incredible #nourishbowls making their way around Instagram, I couldn't help but be inspired to jump on board and create a bright and colourful collection of deconstructed salad ingredients for our lunches this week!
The best part about this type of meal-prep is that you can get creative and use whatever ingredients you have available to you. The key is to make sure that it includes an array of colourful veggies, some high quality protein and a little sauce or dip for texture.
- 4 skinless chicken thighs
- 1/4 tbsp each of paprika, ground cumin, salt and cayenne pepper (mixed together) OR 1 tbsp. cajun spice blend
- 2 tbsp ghee, melted
- 10-15 Brussels sprouts, quartered
- 1/4 tsp freshly ground salt
- 1 carrot, grated
- 8 cherry tomatoes, halved
- 1/2 cup finely sliced red cabbage
- 1/4 cup fresh parsley, chopped
- 1 large dollop roast pumpkin dip (below)
FOR THE DIP:
- 400g pre-roasted butternut pumpkin chunks
- 2 tsp ground cumin
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 cloves garlic, crushed
- 1 tablespoon extra virgin olive oil, plus extra for drizzling
- Preheat your oven to 180C/355F. Line a baking dish with tin foil.
- Place the chicken thighs in the dish and brush with 1 tbsp of ghee. Sprinkle with the spice mix. Roast for 25 minutes, then set aside to cool before roughly chopping into bite-sized chunks.
- Meanwhile, add the Brussels sprouts to another baking dish with the remaining tbsp of ghee. Mix well and roast at the same temperature for 30-35 minutes, or until softened and browned. Some of the loose leaves should be crispy. Top with salt and mix well.
- For the dip, place all ingredients into a food processor or blender and pulse until well mixed. Store extra dip in an airtight container in the fridge for 2-3 days.
- In a bowl or containers, arrange the ingredients in a deconstructed circle.
Have you made your own #nourishbowl variations? Share them in the comments below!