Rock’n Roll Poke Bowl
10
min
2
pers
500
kcal
Ingredients
Johnny Be Good
Organic Beetroot dices
Johnny Be Good
Organic Brussel Sprouts
Johnny Be Good
Organic Carrots
A cup
of cooked quinoa
A cup
of cooked chickpeas / garbanzo’s
A cup
of cooked edamame beans (mukimame)
1
avocado
Fresh herbs (coriander/ cilantro and parsley)
A slice
of lemon
How to Cook
1
Take 2 large bowl-shaped plates and cover them half with the quinoa and half with the chickpeas.
2
Open the pack of beet dices, sprouts and carrots and spread contents evenly over the 2 bowls. Make sure each one has the same amount in the same place. Do the same with the edamame beans.
3
Peal and cut an avocado into even slices. Add one half to each bowl.
4
Chop and mix the coriander and parsley. Sprinkle on top of each bowl.
5
Generously squeeze lemon or lime on top as the finishing touch.
Add flaky sea salt to your liking.
Rock’n roll baby!