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Kandace Armand Pierce
Buddhabowl to-go
Quick salad bowl with eggs, chickpeas, coriander, beet, sprouts, hummus and pecans.
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Ingredients
Directions
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Put the eggs with cold water, bring to the boil and simmer for 5 minutes. Allow to cool under cold running water and peel.
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Rinse the chickpeas under cold running water and drain well in a colander. Chop the coriander coarsely.
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Divide the eggs, chickpeas, coriander, beetroot, sprouts and hummus over the separate parts of the takeaway tray.
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Chop the nuts roughly and take them into the lockable bowl.
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Nutrition
635Calories
Sodium23% DV560mg
Fat62% DV40g
Protein50% DV25g
Carbs11% DV34g
Fiber80% DV20g
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