Try Michelle Bridges’ nutrient-dense Buddha bowl recipe for the week ahead
With elements you can prepare ahead of time, this super healthy, nutrient-packed lunch is designed for easy assembly and convenience in mind.
As a vegetarian option, this Buddha bowl is the perfect balance of carbs, protein, fibre, and flavour thanks to its Greek-inspired lemon dressing, and will keep you full for hours.
Michelle Bridges’ 12WBT Buddha bowl
10 min prep time
25 min cooking
330 calories per serve
- 125g pumpkin, cut into 2cm pieces
- 1/4 tsp ground turmeric
- 1g olive oil spray
- 175g cauliflower, cut into florets
- 2 tbs red quinoa
- 20g kale, leaves torn
- 1 tbs lemon juice
- 25g low fat natural yoghurt
- 1 tsp Tahini
- 60g fresh beetroot, coarsely grated
- 1 tsp pepitas
- Preheat oven to 200°C and line a baking tray with non-stick baking paper. Arrange pumpkin onto tray. Sprinkle with half the turmeric and spray lightly with oil. Bake for 10 minutes.
- Add cauliflower to tray, sprinkle with remaining turmeric and spray lightly with oil. Cook for a further 15 minutes, or until tender and lightly browned.
- Meanwhile, place quinoa in a fine sieve and rinse under cold running water. Add to a pan of boiling water and cook for 12 minutes. Drain well.
- Place the kale into a large bowl and drizzle with 2 teaspoons lemon juice. Massage into leaves for a minute, until they are soft and have wilted slightly.
- Combine remaining lemon juice, yoghurt and tahini in a small bowl and whisk with a fork until smooth.
- Place quinoa, roasted vegetables, kale and beetroot in a serving bowl.
- Drizzle with dressing, season with freshly ground black pepper and sprinkle with pepitas to serve.
This recipe is courtesy of Michelle Bridges’ 12 Week Body Transformationhealth and fitness program which celebrates its 10 year anniversary this year.