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Happy Healthy Buddha Bowl

Well well well, Buddha bowls are a huge staple in our weekly meals and they are so versatile! This is a basic recipe with a few things to prepare, once you get the hang of it you'll be mixing one up every week! Buddha bowls are jam packed with goodness, you can add a mix of carbs, salad, vegetables, grains and of course your choice of protein. The recipes I make aren't over complicated sometimes I think simplicity is best. If you buy good ingredients, fresh (home grown or handpicked you get double points) organic where you can and think of the flavours that compliment each other. Alongside the roasted veg add as many raw vegetables as you can, raw fruit and veg are so good for your gut!

As always my recipe portions are huge, Gus eats what we eat so my portions are for three people! If you need to downsize and you have your preference with servings go with that!

You will want to think of the groups:

Protein (if using)


Root Vegetable for roasting

Favourite salads

Grains or seeds



x1 cup short grain brown rice

x1 hot water

x3 sweet potatoes peeled and diced.

x1 tin chickpeas

Handful curly kale

Coconut oil

For the chickpeas:

1/2 tsp cumin

1/2 tsp garam masala

1 tsp turmeric powder

x2 tsp coconut oil

For your salad ingredients:

Spring onion, cucumber, red pepper, carrot, spinach.

Sunflower seeds

Olive oil

To finish:

Yuzu ponzu (or fresh lemon juice)

Salt and pepper

Maple syrup

  1. First things first, get your rice cooking. We steam our rice, one part rice, one part hot water for 40 minutes. You may have your preferred way of cooking the rice so do what you do best! I actually don't know how to cook rice any other way than steaming it!

  2. While the rice cooks preheat the oven to 180c, grab a clean baking dish and add x2 tsp coconut oil. Add your chopped sweet potato and place in the oven when its up to temperature. Set your timer for 40 minutes (or you can be clever and time rice & sweet potato together!)

  3. For the chickpeas we drain them from the tin and wash them, take out any discoloured ones and take out shed skins. Add your chickpeas to a frying pan and bring to a low heat.

  4. Stir through x2 tsp coconut oil, 1/2 tsp cumin, 1/2 tsp garam masala, 1 tsp turmeric powder. Allow these to cook for about 10 minutes, do check they aren't sticking to the pan! I always add a splash of water to bring a little moisture if needed. Let them settle after 10-15 minutes.

  1. It's time to prepare your salad part of the dish! This is the part where you can get so creative. We always have plenty of greenery in it, from raw baby spinach, kale, lettuce, spring greens etc. One thing I will say about kale is, you need to give it some loving!

  2. Add your washed kale to a clean bowl and shred with your hands, taking out any thick stalks. Add a drizzle of olive oil, salt, pepper and massage, massage, massage! Massage the kale gently for about 5 minutes (im being serious) this will soften the leaves, it takes away bitterness and the oil flavours really do soak in. If you want another kale recipe baked kale can bring something extra to this dish!

  3. Prepare your vegetables, chop, dice, slice, shred and grate!

  4. I always love to add Yuzu Ponzu to our salads, freshly squeezed lemon juice is also AMAZING. Add a little salt and pepper to your taste, you might even want a few chilli flakes.

  1. Once your rice, sweet potato and chickpeas are cooked your ready to go! Get your bowl's ready and begin layering your gorgeous dish. Starting with your rice, roasted veg and chickpeas, drizzle a little maple syrup over your sweet potato (trust me).

  2. Layering your salad, drizzling with a little more olive oil or Yuzu ponzu, a splash of soy sauce in the rice tastes super good too!

  3. Add your sprinkles of sunflower seeds, sesame seeds or chunky cashews.

  4. Enjoy!

Above you will see 2 different Buddha Bowls, tiny variations on the salads, greens and adding a different roasted veg can always be super fun! Here is another Buddha Bowl recipe with melt in your mouth roasted butternut squash...

The butternut squash actually tastes better the day after so something to keep in mind if you like large portions that last the week! Have fun with this, remember this is a dish that can always change to suit your mood and give you a big boost of nutrition, fibre, vitamins!

Have fun!

V x


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