.jpg)
20 Minute Bali Brunch Bowl. Perfect meal-prep bowl for lunches on the go. For me personally, Sunday is Meal Prep Day! I prep my lunches for 3 days choosing a meal prep bowl, then have an easy wrap or leftovers for Thursday-Friday. Set yourself up for a great week of staying on track and get meal prepping these gorgeous bowls.
Serves: 2 Time: 10 minutes
Ingredients
250g Pearled Barley or Couscous
1 Pack Of Cherry Tomatoes
Kale, as much as you like
4 Eggs, hard boiled
2 Teaspoons Olive Oil
1⁄2 Teaspoon Ground Cumin
1 Avocado, quartered
4 Tablespoons Plain Greek Yogurt
2 Lemon Wedges
Method
Bring a large pan of water to boil and cook the barley according to the package instructions. Then separately hard boil the eggs to your liking.
Heat the oil in a non-stick pan, add the cumin and cook for around 30 seconds until nice and fragrant. Then add the cherry tomatoes and cook until they begin to soften slightly.
Once the barley is drained, add it to the same pan, mixing well so it's fully combined. Add salt and pepper and cook for around 2 mins, until lightly toasted. Meanwhile steam the kale to your liking
Once ready, divide between bowls, top with an egg sliced in half, kale, quarter of an avocado, a spoon of the yoghurt and a lemon wedge!
Squeeze over lime juice on your avocado if you are keeping it for tomorrow's lunch or just add the avocado on the day you're eating it.
Love this recipe? ❤️
Click the little heart at the bottom of this recipe and it will save to your Favourite Recipes on your profile - so you can easily find it next time.
Don’t forget to like and comment below to recommend to others 👇🏻
Hope you loved it!
Rosie ❤️
Comments