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Buddhabowl to-go
 
 
2 ServingsPTM10 min

Buddhabowl to-go


Quick salad bowl with eggs, chickpeas, coriander, beet, sprouts, hummus and pecans.

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Directions

  1. Put the eggs with cold water, bring to the boil and simmer for 5 minutes. Allow to cool under cold running water and peel.
  2. Rinse the chickpeas under cold running water and drain well in a colander. Chop the coriander coarsely.
  3. Divide the eggs, chickpeas, coriander, beetroot, sprouts and hummus over the separate parts of the takeaway tray.
  4. Chop the nuts roughly and take them into the lockable bowl.


Nutrition

635Calories
Sodium23% DV560mg
Fat62% DV40g
Protein50% DV25g
Carbs11% DV34g
Fiber80% DV20g

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