Low Carb Lunch Bowl | Vegan


You know when you create a recipe using pretty much anything you have in the fridge and somehow it just works perfectly? Well, this is one of those recipes. I honestly just couldn't wait to share it with you guys.

This recipe is low carb and high in plant protein. I'm not the type to cut out carbs as they are sooo good and I believe that we all need them in a healthy diet. However, if I know I'm having a carby kind of dinner, then I will try and cut down on the amount of carbs I consume at lunch time. The reason why this recipe is low carb is because I substituted white rice for broccoli and cauliflower rice.  This used to be something that I would turn my nose up at, but I actually really love using it in recipes as it mimics normal white rice and is still delicious. I'm not going to lie and say that it tastes the same, but it is delicious to use in place of.

I also used meat free "Roast Tenderstrips" from Naked Glory  (gifted) to boost the amount of protein in this bowl. This is entirely optional and it could even be substituted for tofu, Quorn pieces or soy pieces, they would all work, but these Naked Glory pieces are super yummy so I would highly recommend trying them out.

So, if you fancy something quick and nourishing for lunch this week - look no further!


Prep: 5 minutes  Cook Time: 8 minutes

You will need:

- 1/4 pack of Naked Glory Roast Tenderstrips (or other meat alternative)
- 1/2 red bell pepper
- 1/2 onion
- small handful of sugar snap peas
- 2 cloves of garlic, crushed
- 3 tbsp soy sauce
- 1 tbsp cajun seasoning
- 1 packet of cauliflower & broccoli rice
- 2 tbsp humous (your choice of flavour, I used caramelised onion)
- drizzle of sriracha, optional*


1. Chop up the red bell pepper into thin slices along with the onion. Set aside.

2. In a large pan / wok, add the olive oil and keep on medium heat. Once the pan has heated up a bit, throw in the garlic and roast tenderstrips / meat alternative. Keep it cooking for at least half the time the packet instructions tell you, before adding the vegetables in.

3. Once the vegetables have been cooking for at least a minute, add the soy sauce and cajun seasoning. Keep stirring everything to prevent burning.

4. Turn the heat down to the lowest before starting on the cauliflower and broccoli rice. I microwaved mine for 2 minutes and 30 seconds, but cook yours for however long the packet instructions tell you.

5. The rice should be done around the same time as everything else, so pour it out into a bowl on one side. Scoop out the cooked vegetables and tenderstrips from the pan and place them on the other side of the bowl.

6. Add 2 tablespoons of your favourite humous on top of the bowl for some extra flavour and creaminess along with a drizzle of sriracha for some extra spice.

See how simple that was to make?! Its quickly become one of my favourite go to meals as I love a good stir fry anyway, but the different flavours and the addition of humous is just perfect.

What's your go to meal?

Love Always,
Shannon x

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