Buddha bowl Bonanza

Get creative with salads and build your own buddha bowl!


   Buddha bowl Bonanza

Ingredients

2 Tbsp olive, melted coconut, or grape seed oil

4 beets (if large 2 beets)

1 sweet potato, cut it to cubes

1 bundle (227 g) broccoli, large stems removed,

2 big handfuls mushrooms chopped

1 Avocado

Half an eggplant cut in to cubes

1 Hand full of kale

1/4 tsp each galic salt, pepper & paprika

TAHINI SAUCE (OPTIONAL)

2 table spoons of tahini

1/2 lemon, juiced

2-4 Tbsp hot water to thin unless you use the Mighty sesame which is there perfect consistency tahini (my fav)

Method

Preheat oven to 400 degrees F and arrange sweet potatoes on a bare baking sheet. Drizzle both with a bit of oil and sprinkle the black pepper & paprika over them all, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet. 

Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccolini & eggplant. Drizzle both with a bit of oil and season with a pinch of again the pepper and paprika. 

Bake for another 10 minutes, then remove from oven

While vegetables are roasting, heat a small pan over low heat and add a drop of oil, then the mushrooms to a mixing bowl and toss with seasonings. 

Once hot sauté and stir frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. I found 5 minutes in total at slightly over a low heat was perfect. 

Once the mushrooms are sauté and fragrant, remove from heat and set aside. 

Prepare sauce by adding tahini and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside. 

To serve: First massage the kale in olive oil and a sprinkle of garlic salt, chop and add to a large salad serving bowl. Slice sweet potatoes into bite size pieces. Divide vegetables between 2 serving bowls and top the kale with the beets, mushrooms, avocado then the veg and sweet potato. once all arranged you can then drizzle over the tahini sauce. 

Best when fresh, though leftovers will keep for a few days in the fridge. It also tastes great with added grilled chicken, salmon or shrimp. 

This bowl also goes so well with my new pea, chia and avocado dip. Visit my website next wednesday if you want to get the recipe for that ;). Enjoy & let me know if you give this a go or any of my recipes or workouts.

Don’t forget to also follow me on Instagram where I post fitness workouts, advise, recipes & motivations tips daily.

I am now a salad lover! Thank you

Jane Fisher  - London

Roxy

Hey, I’m Roxy!I am a ex professional tennis player and now a personal trainer and fitness blogger. I love to write about fitness, healthy eating and living an active lifestyle. I made this brand and platform to inspire and motivate others to be the best versions of themselves! No need to follow any trends, its all about finding the right healthy lifestyle for you.

 Don’t forget to Follow me on Instagram for more workouts, what I get up to, what I eat in a day & health tips : @_roxyfit_