If you’ve been on Insta in the last year, I’m sure you’ve noticed the hype around Buddha Bowls, Nourish Bowls, Health Bowls. Whatever you want to call them – they’re cool as fuck fresh ingredients in a bowl.
Chris has been on at me for weeks to start making our own and I guess I always thought they’d be some big hassle of fancy carved avocado and sprinklings of mysterious crunchy black flakes. I finally gave in and came up with my own spin on them based on what I had on hand.
Wholly shit! What I was not prepared for was the fact that this was so good, I should have made double so we could indulge in a next level food coma.
So if you’re looking to pop your fancy bowl cherry, this is a great simple start that’s sure to keep everyone happy.
- 1 400g tin of chickpeas drained & rinsed
- 2 small / 1 medium sweet potato skin on, diced into 2cm chunks
- 1/2 tsp moroccan seasoning
- 1/2 tsp smoked paprika
- 1 tsp crushed garlic
- olive oil
- 3 swiss mushrooms
- 1 cup small brocoli florets
- 4 baby beetroots (I cheat & use tinned beets)
- 1/2 cup brown rice
- 2 shallots finely sliced
- 1/2 cup of natural yoghurt
- 1/2 tsp crushed garlic
- 1/2 tsp seeded mustard
- Preheat the oven to 180 while you prep the rest of the ingredients.
- Toss the chickpeas, sweet potato, spices, garlic, a pinch of salt & pepper and a glug of olive oil in a roasting tray, then place them in the oven.
- Cook the brown rice according to the instructions or my little trick in the link above.
- Slice up the mushrooms and pan fry them on low on one side of a large frying pan with a little olive oil. On the other side of the frying pan, fry the broccoli until tender.
- Meanwhile drain and quarter the baby beets, slice up the shallots and mix up the dressing.
- By the time the rice has cooked & cooled, the sweet potato should be soft and the chickpeas should be slightly crunchy on the outside and the mushrooms and broccoli should be perfectly tender.
- Fill one side of your serving bowls with the chickpea and sweet potato roast, the other side with the brown rice.
- Top with the rest of the fillings and whack a large dollop of the yoghurt dressing on the top.