As the days are beginning to grow warmer, this spring lunch buddha bowl is the perfect choice for those who fancy a lighter, yet nutritious meal that is bursting with flavour. Made with delicious seasonal spring produce, this buddha bowl is the perfect, vibrant plant-based lunch which supports our gut health and overall well-being.
With a refreshing blend of nutrient-rich ingredients such as watercress and strawberries providing us with a vast array of vitamins, minerals and antioxidants, combined with fibre-rich quinoa and almonds, this bowl provides a satisfying and nourishing meal option that embraces the spirit of springtime freshness without sacrificing taste or nutritional value.
(Serves 4)
Ingredients
2 large/4 small sweet potatoes
2 tbsp olive oil
200g quinoa
200g Tenderstem broccoli
4 large handfuls of watercress
200g strawberries, chopped
4 small handfuls of almonds
1 avocado, quartered
Salt & black pepper
For the dressing:
3 heaped tbsp tahini
Juice of 1 lemon
2 tbsp extra virgin olive oil
3-4 tbsp water
Method
Preheat the oven to 160°c fan/180°c/gas mark 4.
Chop the sweet potato into equal bite-sized cubes and transfer to a baking tray. Drizzle with the oil and season with salt & pepper. Give everything a mix, then roast in the oven for 45-55 minutes, or until the chunks of sweet potato are golden and soft all the way through.
Meanwhile, cook the quinoa according to the packet instructions and steam the broccoli for 4-6 minutes, or until just tender.
To make the dressing, combine all the ingredients in a jug with a little salt and pepper. Stir until smooth - it should be thick but pourable, so add a little more water if needed.
To serve, arrange the watercress between bowls. Top with the quinoa, roasted sweet potato, steamed Tenderstem broccoli, chopped strawberries, almonds and avocado. Finish with a crack of black pepper and a drizzle of dressing.
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