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WORKOUT BALANCED BOWLS (all recipes serve 2)

Chipotle honey prawns, black bean quinoa, spiced sweet potato, lime and jalapeño dressing + avocado bowl

Chipotle honey prawns:
150g prawns
salt
1 tbsp. chipotle paste
1 tsp. red pepper paste
1 tsp. honey
1.5 tbsp. lime juice
2 garlic cloves

Black bean quinoa:
1.5 cup cooked quinoa
150g cooked black beans
1 roasted or ½ fresh red pepper
30g fresh coriander (cilantro) / parsley
¼ small red onion
3 tbsp. extra virgin olive oil
1 tbsp. lime juice
salt & black pepper

Spiced sweet potato:
1 large sweet potato
½ tsp. cinnamon powder
1 tsp. cumin powder
salt & black pepper

Lime & jalapeño dressing:
200g coconut yogurt
30g fresh coriander (cilantro)
2 slices jarred jalapeño
1.5 tbsp. lime juice
Salt

Avocado:
1 x avocado


Chicken, red cabbage mango slaw, roasted broccoli, curry yogurt tahini and rice bowl

Chicken

Red cabbage mango slaw
1//4 red cabbage
½ ripe mango
¼ tsp. fresh chiili
1 tbsp. apple cider vinegar
1 tbsp. extra virgin olive oil
salt

Roasted broccoli:
200g broccoli
1 tsp. garlic powder
salt
extra virgin olive oil

Curry yogurt tahini:
1/3 cup yogurt
1/3 light tahini
1 tbsp. cumin
1.5 tsp. curry powder
½ cup water
1tsp. maple syrup
Salt & black pepper
1 tbsp. lime juice

Rice:
1 cup cooked white rice


Crispy teriyaki tofu, edamame hummus, mushroom rice + kimchi bowl

Crispy teriyaki tofu:
400g firm block tofu
1.5 tbsp. garlic powder
2 tbsp. tamari or soy sauce
4 tbsp. corn flour
Oil (to fry tofu)
40ml teriyaki sauce
Salt

Edaname hummus:
1 cup edamame beans
60 ml light tahini
1 garlic
2 tbsp. lemon juice
30g parsley
2 tbsp. extra virgin olive oil
1 tbsp. water
salt

Mushroom rice:
200g mushrooms
¾ cups uncooked brown rice
1.5 cups vegetable stock
2 garlic cloves
2 Spring onions (scallions)
2 tbsp. tamari or soy sauce
salt

Kimchi:
2 tbsp. kimchi

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