Winter Buddha Bowl
this bowl packs a punch
VEGAN, DAIRY-FREE, GLUTEN-FREE
LUNCH BOX, BATCH COOKING
Buddha bowls are a really simple way to prepare a meal that is balanced, vibrant, healthy and diverse with plenty of colourful seasonal vegetables, a portion of protein, nuts, seeds, some healthy fats in a dressing and the option of complex carbs in whole grains.
It’s a great meal when using my Positive Nutrition Pyramid as it helps to tick of many of the essential food groups that we need to consume every day for optimal health. I invite you to play with the ingredients that are around and in season. Here is my winter favourite.
per bowl
INGREDIENTS
100g cooked beluga lentils
2 medium carrots, cut into bite size chunk
2 medium parsnips, cut into bite sized chunk
6 cherry tomato
one large handful of chopped kale (I like to blanch mine in boiling water for a minute or bake it in the oven with olive oil, salt & pepper if I have time)
¼ small red cabbage, thinly sliced
¼ avocado, sliced
½ and orange
1 tbsp toasted sesame seeds
I also used beetroot hummus from my book, Nourish & Glow: The 10 day plan
or a good store bought regular hummus
STEP-BY-STEP
Heat the oven to 220/200fan/gas 7 and line a baking tray with baking paper. Toss the carrot and parsnip in a little olive oil and roast for 20 minutes, add the tomatoes to the tray and roast for another 5 or 6 minutes. Steam your kale or other green for 5-10 minutes until cooked.
If you need to cook your beluga lentils, follow the packet instructions, usually bring the water to boil in a medium saucepan add the lentils and cook uncovered for 20 minutes, or until “al dente” but cooked through. Place in a colander, rinse thoroughly and drain well.
Now you can assemble your bowl – place all the ingredients in and top with few dollops of hummus in the middle, sprinkle with the sesame seeds and enjoy.
