Thursday, 12 January 2017

Lunch | Super Healthy Buddha Bowl

I am LOVING buddha bowls at the moment - although be warned, they take some time to chew (i'm not lying, salad takes FOREVER) but the energy you get from so much raw veg simply can't be argued with.

Buying so many veggies may seem excessive and your fridge may be full, but you can use these throughout the week and prep up lots of salads for lunch at work. This buddha bowl goes perfectly with my homemade healthy hummous.

You will need:

1/4 cucumber
2 sticks celery
Red cabbage
1/2 a small tin of sweetcorn
7 cherry tomatoes
2 cooked beetroots

A spoonful of green dip:
1 avocado
3 florets of black kale
Half a lemon

A spoonful of homemade houmous

Chop up all veggies, sieve and wash the sweetcorn before serving.

For the green dip, slice in half a ripe avocado, take out the seed and slice. Put into a blender, along with sliced black kale and the juice of half a squeezed lemon.

Blend until smooth, and then spoon onto your salad.

Sprinkle seasame seeds over the salad and you are done!

Let me know if you enjoyed this recipe in the comments, and don't forget to follow me on Instagram @trainveggiyogi 

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