Superfood Lunch Bowls

 ‘Superfood’ Lunch Bowls

Normally I hate the term ‘superfood’.

Mainly because it is so often used as marketing hype.

But I make the exception for liver.

Which is one of the most nutrient-dense foods.

This year I’ve been on a mission to eat more liver to keep my iron (and energy) levels up.

And the most delicious (and easy) way I’ve found is to eat more pate.

But not just a little schmear on a cracker, a ‘ginormous’ chunk in a salad.

I just keep a stash of my bistro pate in 1-person portion sized jars in the freezer.

Then once a week or so I look forward to my pate lunch. Such a treat!

‘Superfood’ Lunch Bowls

Course Lunch
Cuisine modern, SImple
Keyword liver, lunch, pate, simple, walnuts, wholefoods
Total Time 10 minutes
Servings 1 person


  • 2 large handfuls salad leaves or cooked greens
  • 150 g (5oz) pate
  • 30 g (1.5oz) roasted walnuts
  • 2 tablespoons sauerkraut optional


  1. Place salad / greens in a bowl. Scoop pate over and scatter walnuts on top. Add kraut on the side if using. Dig in!

Recipe Video

Variations & Substitutions for ‘Superfood’ Lunch Bowls

fancier – if I’m in the mood I sometimes dress the salad leaves using 1/2 tablespoon vinegar and 1 tablespoon extra virgin olive oil.

vegetarianpoached eggs + mayo or almond ‘hummus’.

dairy-free – use a dairy-free pate.

nut-free – just skip the walnuts or replace with olives or sun dried tomatoes. Or crumbled blue cheese or feta.

more substantial (carb lovers) – crackers. Or pile it all into a buttered bread roll.

more substantial (low carb) – more pate. more walnuts. more veg. or drizzle everything with a nice peppery extra virgin olive oil.

different vegetables – I often add whatever leftover salad or cooked veg I have in the fridge. It’s also fab with my beautiful broccoli.

different protein – poached eggs or canned mackerel sardines are my other go-to lunches. If I’m having the fish or egg option I add a sauce, usually my insanely easy stick blender mayonnaise.

Waste Avoidance Strategy

salad leaves – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens.

cooked greens – will keep in the fridge for 2 weeks or can be frozen.

pate – will keep in the fridge under the butter for 1-2 weeks. Once the butter seal is broken best to eat within a few days. Freezes really well. Just pop the containers with the pate in plastic bags and keep in the freezer. Just defrost and it’s ready to serve.

roasted walnuts – keep them in the pantry.

sauerkraut – will keep in the fridge for 3 months or so. If you get a white mould growing, just scrape it off. If it’s a black or other non white colour best to discard. Can be frozen but will change the texture.

Prepare Ahead

No. Best when freshly made.

‘Superfood’ Lunch Bowls

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Have fun in the kitchen!

With love,
Jules x

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