Filter
Reset
Sort ByRelevance
Kandace Armand Pierce
Buddhabowl to-go
Quick salad bowl with eggs, chickpeas, coriander, beet, sprouts, hummus and pecans.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Put the eggs with cold water, bring to the boil and simmer for 5 minutes. Allow to cool under cold running water and peel.
-
Rinse the chickpeas under cold running water and drain well in a colander. Chop the coriander coarsely.
-
Divide the eggs, chickpeas, coriander, beetroot, sprouts and hummus over the separate parts of the takeaway tray.
-
Chop the nuts roughly and take them into the lockable bowl.
Blogs that might be interesting
-
20 minLunchcouscous, raisins, cumin powder (djinten), curry powder, cucumber, smoked chicken fillet, olive oil, lemon, dried fresh mint, sun-dried tomato, arugula,lukewarm couscous salad with raisins and smoked chicken
-
15 minLunchpork fillets, whipped cream, Japanese soy sauce, shawarma sandwiches, cucumber, romatomatics, winter carrot, oil,pita pork fillet with vegetables
-
10 minLunchsmoked bacon, hearty wholemeal bread, rinse apple syrup, young mature goat's cheese,wholemeal bread goat's cheese-bacon-syrup
-
25 minLunchcarrot julienne, liquid honey, lime juice, fresh chives, medium sized egg, traditional olive oil, bread, radish, Hummus, arugula,club sandwich with radish
Nutrition
635Calories
Sodium23% DV560mg
Fat62% DV40g
Protein50% DV25g
Carbs11% DV34g
Fiber80% DV20g
Loved it