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Protein-Packed Nourish Bowl With Green Goddess Mayo

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Preparation time: 35 min
Serves 4 people
4.8 Average Rating

Fuel your day with this Protein-Packed Nourish Bowl with luxurious Green Goddess Mayo. 

Loaded with colourful, nutrient-dense ingredients like roasted veggies, beetroot, and boiled eggs, this bowl is the perfect balance of health and flavour. The creamy Green Goddess Mayo, made with fresh herbs, avocado and tangy lemon, adds a deliciously zesty kick that ties everything together. Each bite is brimming with protein and wholesome goodness, making it a satisfying meal that’s as energising as it is delicious.

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Ingredients

  • 600g piece Kent pumpkin, skin on
  • 1 tbsp olive oil
  • 2 cups (335g) cooked brown rice 
  • 4 green shallots, finely chopped
  • ⅓ cup slivered almonds, toasted
  • 1½ cups (200g) cooked chicken, sliced
  • 160g packet pre-cooked beetroot, drained, cut into wedges
  • 1 carrot, peeled, shredded
  • 2 small avocados, peeled, halved
  • 4 soft boiled eggs, peeled (How to Boil Eggs)
Green Goddess Mayonnaise:
  • ⅔ cup buttermilk
  • 1 hard boiled egg, peeled, roughly chopped (Easy Hard Boiled Eggs)
  • 1 ripe avocado, peeled, chopped
  • 1 tsp Dijon mustard
  • 2 green shallots, chopped
  • ¼ cup flat leaf parsley leaves
  • ¼ cup fresh basil leaves, plus extra to garnish
  • 2 tbsp lemon juice
  • ¼ cup extra virgin olive oil

Method

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  1. Preheat oven 220°C fan forced. Remove seeds (see tips) and membrane from pumpkin. Cut pumpkin into four, even thick wedges leaving skin on. Place in a roasting pan lined with baking paper. Drizzle with oil, season with salt and pepper. Roast for 35 minutes until golden and tender. 
Dressing:
  1. Combine all the ingredients in a blender or food processor. Blend until well combined. Season with salt and pepper. Set aside. 
To serve:
  1. Place warm rice in a bowl. Add the shallots and almonds and stir to combine. 
  2. Spoon ⅓ cup (80ml) dressing over the base of 4 bowls. Top with rice mixture, pumpkin pieces, chicken, beetroot, carrot and avocado. 
  3. Cut the eggs in half and place on top. Drizzle with a little of the remaining dressing. Sprinkle with roasted pumpkin seeds and parsley. Season and serve.

Notes

Reserved pumpkin seeds can be roasted and used in this salad and more. Delicious and nutritious, they add a great crunch to the bowl. Place the pumpkin seeds onto a baking tray, spray with olive oil and season with salt and pepper. Place in the oven under the pumpkin for 8-10 minutes until golden and crisp.

Nutrition Per Serve

  • 430g Serving size
  • 2260kJ 540kcal Energy
  • 28g Protein
  • 29g Total fat
  • 3.5g Saturated fat
  • 42g Carbs (total)
  • 13g Carbs (sugar)
  • 285mg Sodium
  • 12.7g Fibre

Reviews

Overall Rating

Average Rating: 4.8

2 reviews

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