Probiotic Gut Lunch Bowl
By Nmami Agarwal 13-Dec 2021 Reading Time: 3 Mins
For a Serving Size of Two:
Ingredients:
- 60 grams quinoa
- 100 grams fermented vegetables (e.g., sauerkraut or kimchi)
- 80 grams baby spinach
- 100 grams sliced cucumber
- 100 grams grated carrot
- 100 grams sliced avocado
- 200 grams Greek yogurt
- 50 grams boiled chickpeas
- 20 grams pumpkin seeds
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- Salt (to taste)
- 1/2 teaspoon black pepper
Procedure:
- Cook quinoa as per package instructions and set aside to cool slightly.
- In two bowls, evenly divide the cooked quinoa as the base. Arrange the spinach, cucumber, grated carrots, avocado, and fermented vegetables (sauerkraut/kimchi) around the quinoa.
- If using, add boiled chickpeas to each bowl for extra protein.
- In a small bowl, whisk the Greek yogurt, olive oil, lemon juice, salt, and pepper until smooth.
- Drizzle the yogurt dressing over the assembled bowls. Sprinkle with pumpkin seeds for added crunch.
- Serve immediately for a fresh, probiotic-rich meal.
Nutritional Benefits:
Nutritional Information:
- Calories: 915 kcal
- Protein: 35.5 g
- Carbohydrates: 94 g
- Fat: 46 g