Root your health

Summer Salad Jars

200g Grilled tofu and mushrooms cut into cubes

1 tsp Coconut sugar

1 tbsp Olive oil

2 Medium-sized avocados

1 cup spinach/salad leaves

Juice of ½ lemon/lime

½ cup Diced cucumber

½ cup Sliced Rosa tomatoes

1 can Chickpeas (drained)

2 cups Cooked brown rice/quinoa mixture (Sun Rice Cooked Sachets)

½ Sliced red onion

½ cup Toasted seeds (Pepitas, sunflower and flaxseeds)

1 tbsp Kimchi/fermented cabbage

A bunch of mint leaves

Pinch of pepper

Pinch of salt

In n pan heat up olive oil and grill cubed tofu and mushroomsfor 3 minutes on aside.
Add coconut sugar and grill for another 2 minutes, season with salt and pepper and set aside.
Slice all fresh vegetables and ingredients to assemble salad bowels.
Toast seeds and cook rice/quinoa (1 cup uncooked) if not using ready-prepared rice).
Assemble salad jars first add ½ cup of rice to 4 jars/bowels or lunchbox of choice.
Add a ¼ of chickpeas on top of the rice layer followed by a ¼ of Rosa tomatoes, lettuce, onions, avocado and grilled tofu.
You can arrange these bowels in the order you prefer topped off with toasted seeds.
To add a bit of extra flavour drizzle with my “clean salad dressing” recipe.

Be creative with these bowels. They can be such a healthy and filling plant-based meal, ideal for your weekly lunchboxes.