Go to post workout lunch meal!
Hope you are all smashing the 12-week challenge? Its week 4 and I am LOVING being back at it! We all know consistency is key when progress in your fitness journey; this goes for both your program and what you put on your plate.
It seems like quite the trend these days, but I have hopelessly fallen for it – The Nourish Buddha Bowl.
This is defos my go to post workout meal if I have trained late morning! Filled with nourishing, detoxifying fresh produce, new quinoa falafels and topped with a creamy tahini dressing it has been my absolute go-to this 12-Week Challenge! It is so important to nourish your body during a challenge - the more you nourish your body, the better your #sweat sesh! Now lets get cooking!
I used new quinoa falafels which took 7-8 minutes on a hot pan – cooked in coconut oil.
200 g raw beetroots
1 cup cooked white beans
3 tbsp light tahini
4 tbsp lemon juice
3 tbsp cold-pressed olive oil
1 tsp ground cumin
1 clove garlic, peeled
1 tsp sea salt
1 cup uncooked quinoa
Pinch sea salt
1/2 tsp ground cinnamon
1/3 cup tahini
3 tbsp juiced lemon
1-2 tbsp honey
Pinch of pink sea salt
1 garlic clove
3-6 tbsp water to thin – this will depend on the consistency you prefer.
Left over roast veg
Large handful of mix greens
Slices of juicy cucumber
3 sliced fresh mint leaves
Few toasted raw almonds, chopped
4 baby radishes. Sliced
Preheat the oven to 200°C / 400°F fan mode (this is because we’re doing two plates simultaneously).
Add falafels and 1 tsp of coconut oil to a medium heat pan – cook and leave aside for serving (I personally dont mind them not hot hot – If you do then complete this step last)
Peel the beets and cut in quarters. Place on a baking tray together with the left vegetables and place in the oven for about 20 minutes or until baked through and soft. Let cool slightly and then place the beets (set the the veg aside for serving) in a food processor (or bowl if using a hand blender) with the rest of the ingredients and mix for at least 2 minutes until very smooth. Taste and adjust the flavors to you liking.
Prepare the quinoa while the vegetables are in the oven: Place rinsed quinoa in a saucepan, add 2 cups water, salt and cinnamon and bring to a boil. Lower the heat immediately and simmer for about 12-15 minutes. I mixed in some left over millet from the night before – this is optional.
Arrange all serving ingredients in bowls and top with beetroot hummus, quinoa and falafels. Sprinkle with almonds, sesame seeds, mint and tahini dressing.