One of my favourite bowls I’ve made recently, and a perfect lunch for summer! Tri-coloured quinoa is twice cooked, first steamed and then baked in a crispy chilli-sesame oil mix to create a crunchy and flavourful base that is DELICIOUS! In amongst this are cherry tomatoes, fresh carrot, red onion and juicy roasted chicken breast. This satiating salad is then topped with an abundant layer of fresh and crunchy Lebanese cucumber slices. To bring all the flavours together perfectly, this crunchy bowl is accompanied by a homemade Japanese style Togarashi mayo, which is slightly spicy and #umami.

🌈✨🥒🌟🧡MACROS 🌟🪩💛🌱🌸

Small: 454 Calories, 31g Protein

Regular: 564 Calories, 40g Protein

Large: 802 Calories, 62g Protein