My rustic nourishment bowl is one of those great meals to take to work with you this summer. You can roast the squash the night before so all you need to do in the morning is mix them with the other ingredients, which takes no time at all.
You can even swap out most of these ingredients with alternatives, and still feel super nourished afterwards as long as you follow my easy build-your-own guide.
Start by pre-heating the oven to 180C, then chop the squash into 1.5cm cubes. Put the cubes on a baking tray and sprinkle them with the cinnamon, a little salt and some olive oil. Place these in the oven and let them cook for an hour.
Just before they finish cooking chop the cucumber into small pieces and slice the avocado.
Mix up the dressing and add it to your rocket and chopped cucumber. Add the grated ginger to the roasted squash and mix through.
Plate up your ingredients and enjoy right away or store in an airtight container for later.
By Jess, graze nutritionist.
Our nutritionist extraordinaire, Jess is the creator of our health badges, to help you choose the snacks and boxes that are right for you. Check out everything from Jess on our blog, with recipes and tricks to help you keep making better choices.
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