Energy bowl, Buddha bowl, salad bowl…..call it what ever you want, these bowls of goodness are packed full of nutrients and super tasty!
Generally your bowl with start with a green base of either kale or mesclun. You’ll then top it with your fave roast veggies, a source of protein (lentils, chickpeas, eggs, salmon, chicken etc.), add healthy fats (avocado, nuts/seeds) and top it off with a delicious dressing! 😋
Perfect for a weekend summer lunch or make them for your work lunches by preparing the salad the night before work and adding the dressing before you eat it.
Roast Veggie Energy Bowl
1/4 of a butternut pumpkin
1 medium beetroot
1 Tbsp of coconut oil
1/4 - 1/2 tsp Himalayan salt to season
1/4 tsp garlic powder
4 handfuls of kale
½ small avocado
2 Tbsp of walnuts
1/4 cup of lentils
2 Tbsp tahini
Juice of half a lemon juice
Juice of 1/2 an orange
1 tsp miso paste (or tamari sauce)
1 garlic clove, crushed
1 tsp apple cider vinegar
Pre-heat the oven to 180 degrees.
Chop the pumpkin and beetroot into bite sized pieces and place on a roasting tray. Add the coconut oil, salt, garlic powder and mix well. Roast veggies at 180 degrees until cooked.
Make the dressing by whisking all the ingredients together with a fork.
Wash the kale and pull the leaves off the stalks. Place the kale leaves in a bowl and add half the dressing. Using your hands mix it all through and massage the kale for about 30 seconds. This makes the leaves wilt a little and become more tender as kale can be a little tough.
Top the kale with the roast veggies, avocado, lentils, walnuts and the rest of the dressing.
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