Warming Winter Buddha Bowl


If you've seen my instagram account recently, I have really got into colourful lunches with a bit of everything in my fridge, enjoying delicious bowls full of different flavours, textures and of course nutrients. Despite it getting cooler in the UK, I seem to be craving raw veg and salady things, so generally I have been making light and fresh bowls with little cooking. This week I was cooking lunch for my friend Lotte and we were having a really cosy day so I thought I would make something a little more warming and filling. This recipe makes a generous serving for 2 people, or perhaps 3 servings if you wanted something a little lighter.  With both chickpeas and lentils, this bowl is a great source of plant protein so it is perfect to keep you well fuelled, even when you're working out.

what you’ll need

(serves 3)

  • 150g of cherry tomatoes

for the dahl:

  • 180g of red lentils

  • 1 teaspoon of brown rice miso

  • 300ml of boiling water

for the hummus:

  • 1 tin of chickpeas

  • 1 teaspoon of cumin

  • 2 tablespoons of tahini

  • 3 tablespoons of olive oil

  • 2 cloves of garlic

  • juice of 1/2 a lemon

for the spinach:

  • 150g of spinach

  • 2 cloves of garlic

for the parsnips:

  • 2 large parsnips

  • 2 teaspoons of rosemary

  • 3 tablespoons of olive oil

what to do

Start with the parsnips. Preheat the oven to 200c. Top and tail each one, then cut into about six slices, lengthways. Arrange them in a baking tray, drizzle with the oil and sprinkle on the rosemary. Then roast for about an hour or until soft on the inside but golden on the outside.

Prepare the hummus by draining the chickpeas, then blending all of the ingredients in a food processor until perfectly smooth.

Boil the kettle and rinse the lentils in cold water. Then place these in a saucepan with the brown miso paste and boiling water. Stir frequently, adding more water if needed until you have a soft, mushy consistency. This should take around 20 minutes.

Half the cherry tomatoes, then place them in a dry pan and allow them to soften. Then crush the garlic into the same pan, or a different one if you prefer, and add the spinach until wilted.

When everything is done, serve up your bowls and enjoy a warming, colourful buddha bowl!