Winter Buddha Bowl Recipe
Photo by Simon Reed
Per Bowl

Winter Buddha Bowl


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.

  • 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


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.

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