I’m a great believer in filling my plate at lunch time. Buddha Bowls are a great way to do that and help us to reset healthy habits without feeling deprived. They can contain so many of the things that you love to eat, and as long as you have enough protein and not too many carbs, they will keep you full for ages and stave off those cravings mid-afternoon!
History tells us that Buddha carried a bowl with him on his journeys and accepted food as donations, which he would eat at the end of the day, so anything goes.
This recipe is simply one idea; really, you can add just about anything. You can, of course, add meat or fish in there if you wish, though this wouldn’t technically be a Buddha bowl as they are vegetarian, but no matter!
This combination is rich in healthy fats, protein, fibre, and omega-3s, all of which support stable blood sugar levels and promote a healthy gut microbiome. For a vegan option, add Tofu, chickpeas or any other legumes instead of salmon.
Make it easy for yourself by making extra the night before and adding the leftovers to your bowl.
Ingredients (serves 2):
- 2 fillets of salmon (omega-3 rich)
- 1 medium sweet potato, cubed
- 1 medium courgette
- 1 avocado (healthy fats)
- 1 cup edamame beans or peas (from frozen)
- 4 large leaves from outside or Little Gem lettuce
- Toasted pumpkin seeds (optional)
Instructions:
- Peel and cube the sweet potato:
Place in a roasting tin with a little olive oil and salt, and pepper and air fry for 35 minutes or roast for 40 minutes both at 180°C. When ready, remove from oven. - Prepare the Salmon:
Season the salmon with a little salt and pepper and drizzle with olive oil. Add half a slice of lemon to the surface. Once the sweet potato has only 10 minutes left, put the salmon in the oven. Bake or air fry for 8–10 minutes. - Now the courgette:
Cut the courgette into quarters lengthways and then into 1cm pieces. Place it in a dish with a little olive oil, salt and pepper and place in the oven at the same time as the salmon. - Prepare Beans:
Put the beans into boiling water and bring back to the boil, simmer for 2-3 minutes. Now drain, put back in the saucepan, add a drizzle of olive oil and the lettuce and stir over a medium heat until the lettuce has wilted, add a little salt and pepper. - Toast the Pumpkin seeds:
If you use pumpkin seeds, simply place them in a dry frying pan over a medium heat and move them around until they start popping. Then remove from the heat and add to the dish when combining. - Combine:
Place the salmon in the middle of the dish, put the vegetables around it, drizzle a little olive oil and lemon juice or add some French dressing (search dressing on this site to find the recipe) and serve.
Enjoy!
