Baked Pumpkin & Tuna Nourish Bowl
Serves: 1
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Gluten Free · Dairy Free · Nut Free
Ingredients
- 1 cup iceberg lettuce (shredded)
- 1 cup spinach
- 1 cup pumpkin
- 40g canned beetroot
- ⅓ cup cooked chickpeas
- ¼ cucumber (sliced)
- 1 canned tuna
- Seed Crackers
- 1 tbsp olive oil
- Seasoning: garlic & paprika powder, salt & pepper
Honey Mustard dressing (serves 4-6, save the rest in the fridge for your next salad!)
- 2 tbsp dijon mustard
- 2 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp garlic powder
- Sea salt & pepper to taste !
Directions
- Slice the pumpkin into cubes and place in a large bowl. Add the olive oil, garlic, paprika powder, salt & pepper to taste. Cook in the air fryer at 160C for 20-25 minutes (or until soft)
- In a small bowl, whisk all the ingredients for the honey mustard dressing. Store in an air tight container in the fridge.
- To serve, place the spinach and lettuce in the base of the bowl. Top with chickpeas, beetroot, cucumber, tuna, crackers and pumpkin.
- Drizzle the salad dressing on top and enjoy !