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.


Moroccan Roast Veggie & Chickpea Nourish Bowl
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  1. 1 400g tin of chickpeas drained & rinsed
  2. 2 small / 1 medium sweet potato skin on, diced into 2cm chunks
  3. 1/2 tsp moroccan seasoning
  4. 1/2 tsp smoked paprika
  5. 1 tsp crushed garlic
  6. olive oil
  1. 3 swiss mushrooms
  2. 1 cup small brocoli florets
  3. 4 baby beetroots (I cheat & use tinned beets)
  4. 1/2 cup brown rice
  5. 2 shallots finely sliced
  1. 1/2 cup of natural yoghurt
  2. 1/2 tsp crushed garlic
  3. 1/2 tsp seeded mustard
  1. Preheat the oven to 180 while you prep the rest of the ingredients.
  2. 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.
  3. Cook the brown rice according to the instructions or my little trick in the link above.
  4. 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.
  5. Meanwhile drain and quarter the baby beets, slice up the shallots and mix up the dressing.
  6. 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.
  7. Fill one side of your serving bowls with the chickpea and sweet potato roast, the other side with the brown rice.
  8. Top with the rest of the fillings and whack a large dollop of the yoghurt dressing on the top.
Create Your Fate http://createyourfatecollective.com.au/

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