Spring Lunch Bowl with broccoli, avocado, strawberries, almonds, watercress and quinoa with greek yoghurt

Spring Lunch Bowl by Rhiannon Lambert

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)


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


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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