This bowl full of goodness and lean vegetable protein (here in the form of Naked Chicken sausages) is a great way to change up your lunches. These kind of recipes aren’t set in stone, so do change up the contents if you prefer couscous to quinoa or broccoli to cauliflower. Just try to make sure you include grains, vegetables, protein (here in the form of Naked Chicken sausages) and a dressing or sauce to get the balance right.
Pack Naked Chicken Sausages
100gm quinoa (plain or mixed red & white)
100gm baby spinach
low cal cooking spray
1 tbsp soy sauce
1 tbsp runny honey
1 tbsp sesame oil
50gm pomegranate seeds
2 tsp chia seeds
Cut the Naked Chicken sausages into discs and place on a baking tray with the cauliflower florets and spray with lo-cal oil. Roast in the oven at 190°C for 15 minutes until the sausages are nicely browned and the cauliflower is cooked and beginning to char a little around the edges. Leave to one side until ready to assemble the bowl.
For the dressing, mix the soy sauce, honey and sesame oil in a jar and shake well.
Make the quinoa according to the packet instructions. Fill your Buddha bowl with quinoa then add the sausages, cauliflower and spinach in equal quarters with the quinoa. Finally drizzle with dressing and scatter the pomegranate and chia seeds over the top.
Serving Size: 307g
Total Fat: 12g