Protein Power Bowl Lunchbox Ft. Black + Blum

We’ve teamed up with sustainable food & drinkware designers, @blackblumdesign, to bring you a quick, easy, and nutritious meal – perfect for popping into your Black + Blum lunch box!

Packed with our Organic Chickpea Rice, roasted sweet potatoes, crispy tenderstem broccoli, and served alongside a vibrant, zesty beetroot dip, each bite is bursting with flavour goodness. Get ready to dive into a lunch that’s just as satisfying as it is nutritious!

Watch the our latest recipe reel here!

25 mins

3-4 people

INGREDIENTS

100g Mr Organic Chickpea Rice

1 large or 2 small sweet potatoes, peeled and cubed

100g tenderstem broccoli

1 tbsp Mr Organic Extra Virgin Olive Oil

2 tsp za’atar seasoning

Salt and pepper to taste

100g tinned sweetcorn, drained

100g sugar snap peas, blanched

1 avocado, sliced

Fresh coriander for garnish, optional

For the beetroot dip:

1 tin Mr Organic Cannellini Beans, drained

2 tbsp lemon juice

1 small cooked beetroot, chopped

2 tbsp Mr Organic Extra Virgin Olive Oil

1 tbsp Mr Organic Balsamic Vinegar

1 tsp Dijon mustard

Salt and pepper to taste

METHOD

1. Prepare the Mr Organic Protein Rice according to package instructions. Once cooked, set aside.
2. Preheat the oven to 200°C. On a baking sheet, toss the diced sweet potato and broccoli florets with olive oil, za’atar, salt, and pepper. Roast in the oven for 20-25 minutes, or until tender and slightly crispy.
3. In a food processor, combine the drained and rinsed beans, lemon juice, chopped beetroot, olive oil, balsamic, mustard, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste and set aside.
4. To assemble the protein power bowl, divide the cooked chickpea rice into bowls or lunch boxes, and top with the roasted sweet potato and broccoli, blanched sugar snap peas, sweetcorn and avocado. Serve a generous dollop of the beetroot bean dip on the side, garnish with fresh coriander & get ready to dip in!