December 7, 2015

Colourful antioxidant rich Buddha bowls are taking center stage on instagram and in healthy restaurants these days. And my gosh they are so simple to make. 

It’s basically a mix of whatever veggies you’ve got on hand.


For example like the one i have above:

I roasted the following for 30 minutes at 180 degrees: cauliflower in some apple cider vinegar, turmeric and honey (mixed together and put in the dish with a little drop of water and let the cauliflower get coated through the cooking) in one dish, in another dish I roasted diced sweet potato, and in another dish I roasted carrots till soft (then puréed with a bit of organic tomato paste – this makes them sweet and tomato-ey and has no added sugars and creates a sort of carrot dip)

I then halved some mushrooms and cooked in a pan with water, then cooked kidney beans with some curry and cayenne and tomato paste, and served with lettuce leaves, baby spinach and topped with avocado or some olive oil for good fats.


The above is an example. Usually at the start of the week or on a Sunday, I prep and cook a load of veggies (even boiling some eggs and keeping them ready to go) so I can throw a meal together at last minute and avoid any issues/excuses of not having enough time to eat a healthy meal.


This is one of the best things I have done through my whole weight loss and healthy living lifestyle – being organised and committed to your health is key.

So, load up on whatever veggies you fancy, get creative and whip up some simple and healthy bowls to brighten up your plate. Plus these are so great to take for lunch at work.. and again did I mention they are loaded with so much goodness. Keep healthy this festive period (for more recipes and support go here and use the code ‘youareloved’ to get a £35 saving). 


Love and Light,