"Easy Leftover Lunch Bowl, with grilled halloumi, roasted veggies, fresh greens, quinoa cooked in bone broth and a carrot-top pesto sauce (recipe below) that makes anything taste better.
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Simple, nourishing, delicious and legit 5 minutes to throw together if you do a little bit of meal prep.
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I take a very laid-back approach when it comes to meal prep. I like to roast a big batch of veggies, make one sauce to add to dishes and ensure I have protein sources that are easy to digest and absorb. The most optimal sources of protein are quality animal sources. Some of my favourites are eggs, grass fed beef, prawns, dairy, bone broth, and gelatin.
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I always talk about how important it is to eat often during the day and to eat enough protein, carbs and fat at each meal and snack. Why? Because balancing your meals with protein, fat, and carb helps keep your blood sugar balanced, support thyroid function, and give the body the nutrients it needs to thrive.
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CARROT TOP PESTO
1 cup carrot top greens
1 cup basil
1 large clove garlic, roughly chopped
1/2 cup walnuts
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup extra virgin olive oil
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Method: Pulse carrot tops, basil, garlic, walnuts, salt, pepper in food processor. Slowly add the olive oil. Scrape the sides down and pulse until smooth. Enjoy!"
Quinoa Bowl with Halloumi and Roasted Veggies
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A Note from Feedfeed
Cut food waste and use up that bunch of carrots with this hearty quinoa bowl with carrot top pesto. Don't skip the seared halloumi cheese!
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- Recipe Card
Prep time 30mins
Cook time 30mins
Serves or Makes: 2
Recipe Card
For the Quinoa Bowl
ingredients
- 1 cup cooked quinoa
- 1 cup cauliflower
- 1 cup beets
- 2 bell peppers
- 4 slices halloumi
- 2 tablespoons olive oil
- 1 cup leafy greens
- 1 cup sliced red cabbage
For the Carrot Top Pesto
ingredients
- 1 cup carrot top greens
- 1 cup basil
- 1 garlic clove
- 1/2 cup walnuts
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1/2 cup extra virgin olive oil
For the Quinoa Bowl
Method
Step 1
Preheat the oven to 350°F.
Step 2
Chop all of the veggies (except the cabbage) into similar sized pieces and add to a roasting pan with the olive oil, salt and pepper. Roast in the oven until tender, about 30 minutes.
Step 3
In a small skillet on medium high heat, cook the halloumi for a few minutes on each side until brown and crispy. Remove from the heat.
Step 4
Divide the quinoa into two bowls and top with roasted veggies, halloumi, leafy greens and chopped red cabbage.
For the Carrot Top Pesto
Step 1
Pulse carrot tops, basil, garlic, walnuts, salt, pepper in food processor. Slowly add the olive oil. Scrape the sides down and pulse until smooth. Top each bowl with a few tablespoons of pesto.