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
-
15 minLunchgravad laughter marinated with beet and dill, fennel bulb, watercress, lemons, extra virgin olive oil, bread, butter,gravad laughter (marinated salmon)
-
15 minLunchgarlic, gorgonzola, White wine vinegar, walnut oil, (olive oil, salt, (freshly ground) black pepper, Spinach, walnuts,spinach salad with gorgonzola
-
20 minLunchmedium sized egg, baguette white, mustard mayonnaise, romaine lettuce, candy cucumber, outings, semi-sundried tomatoes, mature farm cheese, smoked farmer's back,baguette healthy xl with farm cheese
-
25 minLunchpuff pastry, Spinach, olive oil, egg, blue cheese,plate pie with fresh spinach, fried egg and blue cheese
Nutrition
635Calories
Sodium23% DV560mg
Fat62% DV40g
Protein50% DV25g
Carbs11% DV34g
Fiber80% DV20g
Loved it