Lunch Bowls are just such a great way to get so many nutrients packed into your body. There is no limit to lunch bowl possibilities and they’re a great way to use up left overs! Here, I’ve used left over Turkey & Basil Meatballs in this oh so satiating weekday lunch!
It’s also easy to make in batch and pack into containers for lunches/dinners throughout the week!
Recipe Type: GF, DF, RSF
Serves 1, individual lunch-sized salads
Time 15 min
Ingredients:
- washed leaves from 2 stalks of kale
- 1 C baby spinach
- 1/4 of an Avocado
- 1/3 C cooked brown rice (cooked in organic bone broth)
- 3-4 cherry tomatoes
- about 1/2 C zucchini noodles
- 100g grilled chicken/fish/other meat or left over meat (like turkey meatballs in picture)
- Juice of 1 lemon
- 1 T EVOO
- 1 T Hilbilby Fire Tonic or Raw, unfiltered Apple Cider Vinegar
- 1 clove garlic, crushed
- salt and pepper
Method:
- In a small bowl, whisk together the EVOO, Fire Tonic, juice of 1/2 the lemon, garlic, salt and pepper.
- Marinate the kale leaves with the EVOO mixture, use your hands to make sure the kale is well-coated.
- In another small bowl, mash the avocado with the rest of the lemon juice, salt and pepper with a fork.
- Now it’s time to arrange in a big bowl! It’s totally your prerogative here so have fun! I like to place the kale down first then the spinach, zoodles, tomato, rice, meat and top with the smashed Avo!
- Yummo!