Aparagus Macro Bowl
A bowl packed full of nutritious goodness
4 spears asparagus
1/2 cup cherry tomatoes
1/2 cup kale or baby spinach
1/2 cup cooked brown rice, quinoa or soba noodles
1/2 cup chickpeas
1 boiled egg
1 tsp apple cider vinegar
2 tsp olive oil
1 Tbsp toasted mixed seeds
Salt and pepper
- Use a peeler to make ribbons from the carrot and two spears of asparagus. Place ribbons in a bowl with the apple cider vinegar, a pinch of salt, and half the oil. Set aside to marinate while you prepare the rest of the ingredients.
- Sautee, steam or grill remaining asparagus for 3 – 4 minutes until bright green and tender-crisp. Roughly mash avocado with a squeeze of lemon juice, halve tomatoes.
- Arrange all ingredients in a bowl, drizzle with remaining oil and a bit of lemon juice. Sprinkle with mixed seeds.