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Table of Contents
Protein bowls are a popular choice for those who follow a low-carbohydrate diet or are looking to increase their protein intake. This type of salad offers fibre too and should ensure you stay full until dinner time, though you can always add cooked grains such as pearl barley or brown rice, if you wish.
Pret’s version of this dish is priced at £6.99 to take away from a London train station but can be made at home for less than half the price.
Timings
Prep time: 15 minutes
Serves
2
Ingredients
- 3 eggs
- 120g shelled edamame beans, prepared according to packet instructions
- 100g baby spinach
- 1 avocado
- 1 lemon, cut into wedges
- 2 cooked chicken breasts, sliced
- 4 tbsp sriracha mayonnaise or other flavoursome dressing
- 1 tsp black sesame seeds
Method
- Boil the eggs in a pan of boiling water for 8 minutes. Cool in cold water then remove the shells and cut each egg in half.
- Divide the spinach between two lunch bowls. Skin and slice the avocado then toss lightly in a little of the lemon juice.
- Place the avocado slices on top of the spinach with the sliced chicken, egg halves and edamame beans.
- Spoon the sriracha mayo into two small containers and nestle into the salad. Tuck in a wedge of lemon then sprinkle the salad with sesame seeds. Cover and chill until ready to eat.
