Leftover Lunch Bowl

pennybenjaminMain Meals, NourishLeave a Comment

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


  • 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



  1. In a small bowl, whisk together the EVOO, Fire Tonic, juice of 1/2 the lemon, garlic, salt and pepper.
  2. Marinate the kale leaves with the EVOO mixture, use your hands to make sure the kale is well-coated.
  3. In another small bowl, mash the avocado with the rest of the lemon juice, salt and pepper with a fork.
  4. 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!
  5. Yummo!

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