Two-Way Super grain Lunch Bowls
Why settle for one when you can have two? These Two-Way Supergrain Lunch Bowls are the ultimate prep-ahead power meals. Starting with a wholesome base of bulgur and quinoa cooked with herbs and bouillon, you can top it two delicious ways:
• Creamy Avocado & Olive for a Mediterranean hit 🌿
• Beetroot, Chickpea & Orange for a sweet, earthy twist 🍊
Perfect for vegetarians, dairy-free eaters, or anyone who loves variety in their lunches.
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Dairy-Free, Healthy, Vegetarian
5 mins
20 mins
Easy
4
Sugars
8g
Kcal
400
Fibre
10g
Fat
18g
Protein
12g
Saturates
2g
Salt
0.8g
Carbs
45g
Info
Cooking time:
Prep time:
5 mins
Dairy-Free, Healthy, Vegetarian
Difficulty:
Serves:
20 mins
Easy
4
Info
~N/A~
Prep time:
Cooking time:
~N/A~
Difficulty:
~N/A~
Serves:
~N/A~
Dietary Types
Sugars
8g
Fibre
10g
Protein
12g
Salt
0.8g
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Dairy-Free, Healthy, Vegetarian
5 mins
20 mins
Easy
4
Sugars
~N/A~
Fibre
~N/A~
Protein
~N/A~
Salt
~N/A~
Info
Prep time:
~N/A~
Cooking time:
~N/A~
Difficulty:
~N/A~
Serves:
~N/A~
Dietary Types
Kcal
~N/A~
Fat
~N/A~
Saturates
~N/A~
Carbs
~N/A~
Ingredients:
• 1 chopped onion
• 150g bulgur and quinoa mix
• 600ml water
• 2 thyme sprigs
• 2 tsp vegetable bouillon powder
• 4 tsp cider vinegar
• 4 tsp extra virgin olive oil
**Avocado Salad Topping:**
• 2 tomatoes, chopped
• 1 avocado, sliced
• 4 tbsp chopped basil
• 6 Kalamata olives
• Handful of rocket
**Beetroot Salad Topping:**
• 210g can of chickpeas, drained
• 160g cooked beetroot, sliced
• 2 tomatoes, chopped
• 1 orange, segmented
• 2 tbsp chopped mint
• 1 tsp cumin seeds
• Several pinches of ground cinnamon
• 2 tbsp toasted pine nuts
Instructions:
1. In a large pan, combine the chopped onion and bulgur & quinoa mix. Pour over 600ml of water, add thyme and bouillon powder.
2. Cover and simmer on low for 15 minutes. Remove from heat and let stand for 10 minutes. Discard thyme.
3. In a small bowl, whisk together the cider vinegar and extra virgin olive oil to make the dressing.
4. Divide the grain mix into four lunchboxes.
**For the Avocado Salad Topping:**
Over two of the boxes, add chopped tomatoes, sliced avocado, chopped basil, Kalamata olives, and a handful of rocket.
**For the Beetroot Salad Topping:**
Divide the chickpeas, cooked beetroot, chopped tomatoes, orange segments, and chopped mint over the remaining two boxes.
Sprinkle with cumin seeds, ground cinnamon, and toasted pine nuts.
Add the dressing to both salads and chill in the fridge until needed.
Healthy Swaps & Tips:
• Swap bulgur for brown rice or couscous if preferred
• Add crumbled feta to the beetroot bowl for extra protein
• Use lemon juice in place of cider vinegar if needed
Storage & Meal Prep:
• Lasts up to 3 days in the fridge
• Store toppings separately to keep textures fresh
• Ideal for batch-prepping Sunday night lunches
Ideal For:
• Great for those who want variety during the work week
• Ideal for vegetarian and dairy-free diets
• Perfect for anyone trying to eat more fibre and plant protein