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RECIPE: RAINBOW LUNCH BOWL

Rainbow Salad By Dan Churchill

“Here is another simple way to be happy through lunchtime,” says chef Dan Churchill. “It’s one of my staples and I recommend making the sauce in a big batch as it is super versatile.  You can also sub out the peanut butter for almond butter or tahini. All in all this bowl of healthy happiness is going to bring you some serious smiles.”

Dan’s Rainbow Lunch Bowl
(Serves 2)

You’ll need:
2 carrots, Grated
2 beetroots, peeled and grated
2 handfuls of Kale/rocket
2 chicken breasts, cooked to your liking
1/3 cup Pecans
2 tablespoons Olive Oil

Sauce
2 tablespoons Peanut Butter
1 tablespoon Maple
1 teaspoon Sesame oil
Juice of half a lemon
1/2 cup water

Here’s how:
1. Wash and prepare all salad ingredients, then add to a soup bowl. Top with sauce and mix.
2. For the super tasty sauce, combine all the ingredients into a blender and blitz until missed well. Add an extra 1/4 cup of water if it is a little thick, and serve.

For more tasty, healthy recipes, check out Dan’s website  or his instagram.