Lunch bowls make organising your midday meal effortless, and they are a brilliant way to ensure you are getting a balanced meal with lots of vegetables, a few complex carbs, good fats and some protein. This recipe is rich in omega-3s, protein and fermented goodness. Homemade Sauerkraut, or the store-bought unpasteurised version, contains a host of beneficial pro-, pre- and post biotics. Salmon, eggs and red cabbage are all great sources of L-glutamine, an amino acid that helps strengthen the gut lining and prevent leaky gut syndrome.
Ingredients 21
Cauliflower Rice
Miso Tahini Umeboshi Dressing
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Method 7
Soak the in cold water for 10 minutes, or until rehydrated. Drain well and set aside.
Cauliflower Rice
Blend the in a food processor until it forms rice-sized grains.
Heat the in a large frying pan over a medium heat. Cook the and until softened, about 1 minute. Add the and cook, stirring occasionally, for 5–6 minutes, until just tender and heated through.
In a medium bowl, combine the cauliflower rice, and . Season with salt and pepper.
To Assemble
Divide the cauliflower rice, and between two serving bowls. Top with , , , and .
Miso Tahini Umeboshi Dressing
In a medium bowl, whisk the , , , , and . Gradually pour in the , whisking to incorporate and form a smooth dressing.
Drizzle with to serve.
The Beauty Chef's tips
Sliced steamed chicken or leftover baked or steamed fish can be substituted for the tinned fish.
