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  • Three Nourishing Buddha Bowls

    Simply put a ‘buddha bowl’ is a hearty nutritious dish made from a stack of healthy ingredients (think grains, raw and cooked vegetables, protein, nuts, seeds, dressing, the works...), piled high in a bowl resembling a Buddha's round belly.

    An easy solution for breakfast, lunch or brunch, and ideal for using up leftovers - the options are endless. So here's three of our favourite veggie recipes for a much needed hit of nourishment this month...

    Winter Bliss Bowl

    Serves 4

    I N G R E D I E N T S

    For the roasted veggies: 
    5-7 Carrots
    1 Head cauliflower
    2 Tablespoons olive oil
    4 Teaspoons cumin
    Salt and pepper to taste

    For the bliss bowls: 
    8-10 Pieces of Simple 5 Ingredient Baked Falafel
    2-3 Cups spinach
    1-2 Cups chopped red cabbage
    1 Jalapeño, cut into slices
    1/4 Cup crushed pistachios
    Tahini, lemon juice, honey, and/or olive oil for drizzling

    M E T H O D 

    Make the falafel using the instructions so you have it all ready to go! It takes about 30 minutes.

    For the roasted veggies preheat the oven to 400 degrees. Peel the carrots and cut into thin strips and place on a roasting pan (a jelly roll pan works well because then the veggies don’t slide off). Chop the cauliflower into small florets and place on a separate roasting pan. Drizzle each pan with oil and sprinkle each pan with cumin, salt, and pepper. Toss around on the pan to combine. Bake for 20-30 minutes – stir occasionally, but not too often otherwise you’ll disrupt the browning process. To get more browning, bake for an additional 10-15 minutes. When the veggies are done, remove from oven and set aside to cool.

    To assemble the bliss bowl add spinach, red cabbage, falafel, carrots, and roasted cauliflower to the bowls. Top with jalapeño and pistachios. Drizzle with tahini, lemon juice, honey, olive oil, and salt and pepper as needed.

    Recipe & photography by Pinch of Yum

    The Hippie Bowl

    Serves 2

    I N G R E D I E N T S

    1/2 Cup uncooked quinoa (any colour works), rinsed
    2 Carrots
    4 Radishes
    1/2 Fennel bulb
    2 Avocados, stone removed
    2 Small kale leaves, stems removed
    1 Handful mixed baby lettuce
    2 Tsp olive oil
    2 Tsp lemon juice
    1 Pinch sea salt and black pepper
    2 Tbsp tahini (sesame paste)
    4 Tbsp golden sauerkraut (see recipe here)
    2 Fried eggs
    2 Tsp hemp seeds

    M E T H O D

    Cooking the quinoa: Place rinsed quinoa, 1 cup water and a pinch of salt in a medium-size saucepan. Bring to a boil, lower the heat to a bare simmer and let gently cook for about 15 minutes, or until you see small tails on the quinoa seeds. Set aside to cool in a large mixing bowl.

    Making the salad: Slice the carrots and the radishes. Slice the fennel very finely. Cut the avocados into small cubes. Remove stems from the kale and chop.

    Place all prepared ingredients, including the mixed baby lettuce, into the quinoa bowl.

    Drizzle with olive oil, lemon juice, salt and pepper and give it a good toss with your hands.

    Divide the salad in two bowls, drizzle each bowl with a generous tablespoon tahini and a couple of tablespoons sauerkraut. Finely top with a fried egg in each bowl and sprinkle with hemp seeds. Serve immediately.

    Recipe & photography by Green Kitchen Stories 

    Buddha Breakfast Bowl

    Serves 4

    I N G R E D I E N T S

    125g/4½  oz mixed seeds (such as linseed, pumpkin, sesame, sunflower and poppy seed)
    2 tsp soy sauce
    2 tsp agave syrup
    2 tsp ras-el-hanout (North African spice mix)
    Extra virgin olive oil
    150g/5½  oz quinoa
    375ml/13 fl oz/1½ cups vegetable stock
    4 eggs
    1 large courgette (zucchini), coarsely grated
    Finely grated zest and juice of ½ lemon
    Small handful mint leaves, chopped
    3 tbsp tahini
    4 tbsp natural (plain) yoghurt
    2 large ripe avocados, peeled and sliced
    4 tsp harissa paste
    Flaked sea salt and freshly ground black pepper

    M E T H O D

    Heat the oven to 160c/315 F/gas3.

    Mix together the seeds, soy sauce, agave syrup, ras-el-hanout and 1 teaspoon of olive oil. Spread on a baking sheet and bake for 15-20 minutes until golden, shaking the tray halfway through. Remove and leave to cool.

    To cook the quinoa, heat a medium saucepan over a high heat. Add the quinoa and toast in the pan for about 30 seconds. Shake the pan to avoid it catching. Pour in the stock and allow to boil for 1 minute. Reduce the heat to a low. Cover with a lid and leave to cook for 10 minutes. After this time, turn off the heat and leave for 5 minutes before taking off the lid and running a fork through the quinoa to separate the grains.

    Bring a pan of water to the boil and add the eggs. Return to a simmer and cook for 7 minutes for a firm white and slightly soft yolk. Remove from the pan and when cool enough to handle, peel and cut in half lengthways.

    Toss the grated courgette in the lemon zest and juice, with the mint, a glug of olive oil and some salt and pepper.

    Mix the tahini and yoghurt together and season with a pinch of salt. Loosen with a splash of water so you have the thickness of double cream.

    To serve, spoon the quinoa into bowls and top with the courgette, sliced avocado, eggs, a spoon of the tahini yoghurt, a small spoon of harissa and finish with a good sprinkle of the toasted seeds.

    Recipe from 'The Flexible Vegetarian' by Jo Pratt