Experiment with ingredients, this is not a precise recipe, use to create endless combinations.
Start with about 1 cup of cooked grains like quinoa or brown rice.

Then add something from each category:

1. Protein: Chicken, fish, eggs, beans, nuts, seeds
2. Green vegetable: Broccoli, kale, spinach, etc .(cooked or raw)
3. Extras: Other vegetables (cooked or raw), avocado

Top with dressing
One of my favourite dressing is Tahini dressing

- 1 tbsp tahini
- 1 tsp apple cider vinegar
- 1 tbsp olive oil
- 1 tbsp lemon juice
- ½ tsp honey or maple syrup

Mix together.

My recent favourite Buddha Bowl is as follows:
1 cup brown rice, 1 cup kidney beans with sweet corn (recipe below in Taco stuffed sweet potato), ½ cup spicy salsa, ½ avocado mashed and some spinach leaves.
Try it, it is soo tasty!

Experiment with ingredients, this is not a precise recipe, use to create endless combinations. Great to take to work!
Layer ingredients in the jar, starting at the bottom.

1. Salad dressing: use about ¼ cup
2. Hard veggies: carrot, celery, bell peppers and anything that won’t absorb much moisture.
3. Protein: Beans, nuts, seeds, chicken, fish and/or eggs.
4. Grains: Cooked quinoa or brown rice
5. Soft veggies or fruit: Avocado, tomatoes, mushrooms, apples, pears etc.
6. Greens: Romaine lettuce, Spinach, kale, etc.

When you are ready to eat your salad, shake and dump it upside down into bowl. If needed toss with a fork to distribute dressing.

1. Tahini dressing
2. Red pepper, celery, carrot
3. Chicken
4. Brown rice
5. Cucumber, Avocado
6. Spinach

- 2-4 small/medium sweet potato
- 2 tsp chill powder (or less)
- 2 tbl olive oil
- ½ tsp cumin
- 2 cloves of garlic
- ½ coriander
- ½ onion, chopped
- ½ tsp pepper
- 1 tin of black beans, pinto or kidney beans
- ½ tsp salt
- ½ cup frozen corn
- ½ bunch coriander, chopped
- 1 avocado
- Salsa and/or hot sauce
- ¼ cup water

Prick sweet potatoes with a fork and place in a covered baking dish.
In a large pan, heat oil over medium-low heat.
Add onion and cook till it is soft, then add garlic and cook for a minute more.
Mix in beans, corn, spices, coriander and water. Cook until heated through.
When potatoes are cooked, slice in half and add bean mixture, top with salsa and avocado.

- 1 tin black beans
- 1 tin chickpeas
- 1 cup frozen corn
- 1 cup pre cooked brown rice or quinoa
- ½ red onion
- 6 cherry tomatoes
- ½ red pepper
- 1 avocado
- 2 Tlbs Balsamic Vinegar

Drain beans and chickpeas and rinse in cold water, cut onion, tomatoes, pepper and avocado. Add all ingredients in large dish, mix well, add vinegar, sea salt and pepper.

- 2 Tbls olive oil
- 1 tin chickpeas, drained & rinsed
- 1 bag of frozen or fresh spinach
- 1 tin coconut milk
- 1 tin chopped tomatoes
- ½ onion, chopped
- 2 inch piece fresh ginger, chopped
- 2 cloves garlic
- 1 tsp chilli flakes
- ½ tsp cumin
- 2 tbls lemon juice
- Salt & pepper.

Heat olive oil over a medium/low heat add onion and cook slowly until soft, add garlic, ginger, cook for a minute, add cumin, chickpeas, tomatoes, add coconut milk and spinach, add chilli flakes and lemon juice, salt and pepper.
When spinach has wilted taste to see if it needs any more lemon juice or chilli flakes.
Good with sweet potato or left over brown rice

- 2 bunches of kale, chopped
- 2 carrots, shredded
- 1 avocado

- 1 lemon juice
- 2 tbls olive oil
- Salt & pepper
- Add kale to a large bowl, add olive oil, lemon juice, salt & pepper, massage well.
- For extra taste add sunflower seeds and a handful of raisins.

- 1 Tbl Olive Oil
- 2 cloves garlic, crushed
- 1-2 eggs beaten
- 1 stalk broccoli
- ¼ green peas (frozen)
- 2 cups cooked brown rice
- 1-2 tsp toasted sesame oil
- 2 tbl Tamari Soy sauce
- 1/3 cup water

Heat olive oil in a medium to low heat, saute garlic for 1-2 minutes, add eggs and mix till cooked, add broccoli and green peas for 3-4 minutes, add cooked rice to pan and season with toasted sesame oil, soy sauce and water. Cover and steam for 2-3 minutes.

- 600ml of water
- 2 tbls olive oil
- 1 head of broccoli
- 1 bag of spinach (200g)
- 1 can of cannellini beans or butterbeans, drained & rinsed
- handful of coriander
- 2 cloves of garlic, crushed
- 1 onion
- 1 celery stick
- 1 carrot
- 2 tsp cumin
- 2 lemons
- salt and pepper

Add olive oil to medium low heat, add onion, carrot & celery, let it cook slowly with lid for about 10min (until soft).
Add garlic, cumin, salt, pepper to pot, add broccoli and cook till tender then stir in the spinach and let that wilt. Add beans, lemon juice, coriander and water to pot. When cooked
Blend until smooth, then heat and serve.

- 600g carrots, peeled & chopped
- 2 tbsp olive oil or coconut
- 2 tbsp fresh grated ginger
- 1 tsp turmeric
- 2 cloves garlic
- 1 small white onion
- 600 ml water
- Sea salt, black pepper

Melt oil over medium heat.
Add onion, garlic and ginger for 2 minutes.
Add carrots, salt, turmeric, cook for 2 minutes.
Add water, bring to boil and reduce heat
Simmer carrots for 25 minutes or until soft.
Blend until smooth. Heat and enjoy.

- 400g carrots, peeled and chopped
- ½ butternut squash peeled and chopped
- 1 white onion
- 2.5 cm piece of fresh ginger, peeled and grated
- 3 cloves of garlic chopped or crushed
- 1 red chilli, chopped (deseeded if you don’t like it to spicy)
- ¼ tsp ground cumin
- ¼ tsp ground coriander
- ¼ tsp turmeric
- 750 ml water
- 1 tin Cococnut milk
- 1 tbls coconut oil or olive oil
- 150 g red lentils (optional, for more plant based protein – you will need to add more water if adding lentils)

Heat large saucepan with coconut oil or olive oil, add carrots, squash and onion and cook over gently heat until slightly softened.
Add ginger, garlic and chilli and cook for a further 5 min.
Stir in the spices and pour in water and coconut milk and simmer for a further 20 min or until the vegetables are soft.
Tip into blender and blitz till smooth. If its very thick add in more water to reach desired consistency.

- 1 tin black beans, 1 tin cannellini beans and 1 tin of pinto beans or kidney beans (sub which every you prefer)
- 2 tbls olive oil
- 1 red onion chopped
- 2 red peppers, deseeded and chopped
- 2 garlic cloves, chopped or crushed
- ½ tsp cumin
- ½ tsp coriander
- 1 tsp oregano
- ½ to 2 tsp chilli powder (depending on how spicy you like it)
- 2 tins chopped tomatoes
- 1 tsp salt
- 600 ml water

Heat oil in large saucepan over medium heat, add onion and peppers and cook, for about 5 minutes until softened.
Add garlic and spices and mix well, add tomatoes, salt, beans and water.
Bring to boil and reduce heat, cover and simmer, stirring occasionally for 45 minutes.
Optional toppings: avocado and lime juice

- 300g red lentils
- 1 tsp freshly grated ginger
- A handful of coriander, stalks finely chopped and leaves roughly chopped
- 1 tin coconut milk
- 1 tin of chopped tomatoes
- 3 tbsp olive oil
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- ½ tsp ground coriander
- 1 red chilli, seeded and finely chopped
- ½ bag spinach leaves
- 600 ml water
- juice of 1 lemon

Put the lentils into a saucepan, with the ginger, the coriander stalks and a teaspoon of sea salt then pour over the coconut milk and 600ml of water.
Bring to a gentle simmer and cook for 30 minutes, stirring frequently, adding the tomatoes after 10 minutes.
After 30 minutes the lentils, add the turmeric, cumin, ground coriander, and red chilli.
Leave to simmer, add lemon juice.

- 1 Butternut squash
- 1 tin chickpeas
- 2 tin tomatoes
- 1 tin coconut milk
- 1 courgette
- 2 peppers
- ½ cauliflower
- 4 garlic cloves(peeled & crushed)
- ½ inch piece of ginger (grated)
- 1 jalapeno pepper (cut fine, seeds removed)
- 2 tbls olive oil
- 1 tsp cumin
- ½ tsp coriander
- 1-2 tsp chilli powder
- 400 ml water
- Salt & pepper

Heat olive oil on a medium/low heat, add ginger, jalapeno pepper & garlic.
Peel & cut butternut squash into small pieces, add into pot.
Mix well and add in spices, add in tins tomatoes, coconut milk & water, stir well.
Add in rest of veg, bring to boil and let simmer for about 40min or until squash is soft.

- 1 butternut squash
- 2-3 carrots
- 1-2 parsnips
- 1-2 beets
- 1 courgette
- 2 cloves of garlic, whole
- 2 tbsp olive oil
- Salt & pepper
- Preheat oven to 200 degrees.

Combine ingredients in bowl and coat with olive oil, salt & pepper.
Place in baking tray, cover with foil and roast for 30 minutes.
Uncover and continue to cook for 10-15 minutes or until veggies are soft.
Add extra protein by mixing in 1 cup of cooked quinoa and 1 tin of chickpeas, tasty and delicious.

- 4 portabella mushrooms
- 2 tbls olive oil
- 2 tbls balsamic vinegar
- 2 tbls tamari (gluten free soy sauce)
- 2 clove garlic - crushed
- 10 cherry tomatoes
- ½ bag spinach
- Salt & pepper

Mix olive oil, vinegar, tamari, 1 clove garlic, salt & pepper.
Pour over portabella mushrooms, marinate overnight or for a few hours.
Roast in a preheated oven at 180 degrees for 15 minutes along with tomatoes, while the portabella’s are roasting.
Heat a pan with 1 tbls olive oil and saute garlic, add in spinach and stir till wilted.

Add the following ingredients if you choose:
- Avocado, red onion, spinach, hummus & kale pesto
- Red onion, basil, chopped olives & hummus

Please eat the skin, its full of naturally occurring fats and is part of the whole food. - 1 Free range chicken
- 2 tbsp coconut nut oil
- 1 ½ lbs sweet potatoes, unpeeled & chopped
- 2tbsp honey
- 1 onion chopped
- ½ tsp cinnamon
- ½ cup dried apricots
- ¼ tsp cumin
- 3 cups spinach
- ¼ tsp turmeric
- ½ tsp salt
- ¼ tsp paprika

Preheat oven to 180 degrees.
In a small pot over a low heat melt coconut oil and honey, add in cinnamon, cumin, turmeric, paprika and salt.
Place sweet potatoes, onions & apricots into a baking dish.
Top with chicken. Glaze chicken with honey mixture and pour the remaining over the entire dish.
Sprinkle with salt and pepper.
Roast until chicken is cooked about 1 hr 20 minutes.
The chicken skin should be nice and crispy.
Before serving, toss hot sweet potato mixture with spinach.

- 4 peppers
- 2 cloves garlic
- 1 red chilli
- 1 onion
- 200g mushroom
- 1 courgette
- 1 tin chopped tomatoes
- 2 cups brown rice (cooked)
- Olive oil

Preheat oven to 200degrees, cook brown rice or quinoa, cut top off peppers & clean out.
Put in oven for 15 min or till they look roasted.
Chop garlic & chili, heat pan in oil, add onion, cook until soft.
Add mushrooms & courgettes, add tomatoes and then mix in rice.
Take peppers out of oven and stuff with rice mixture.
Put stuffed peppers back in oven for 10-15 min.
Tasty with some hummus.

- 1 tbsp coconut oil or olive oil
- 1 medium onion
- 2 medium sweet potato, peeled and cut into 1 inch chucks
- 1 tbsp curry powder
- Cayenne pepper or chilli powder to taste (about ½ tsp cayenne or how spicy you like it!)
- 1 tin coconut milk
- 1 tin pineapple (make sure no added sugar, in own juice)
- 3 generous handfuls of spinach
- Brown rice to serve (optional)
Heat oil over medium heat, add onion and cook till softened.
Add sweet potato and curry powder, give everything a good mix.
Add coconut milk, pineapple and stir.
Simmer, covered for 25 mins or till sweet potato is tender.
Add spinach and stir till wilted.
Serve with rice. Enjoy.

- 1 tbsp olive oil
- 1 medium onion, diced
- 2-3 cloves garlic, crushed
- 1 inch piece of ginger, grated
- 2 tsp curry powder
- 1 tsp cumin
- ¼ cayenne pepper
- 1 cup red lentils
- 1 tin coconut milk
- 1 cup of water
- 2 large handfuls of fresh spinach or frozen
- Juice of half a lemon (optional)
- Chopped coriander to garnish (optional)
- Salt to taste

In a large pot with lid, add olive oil over a medium heat, add onion and saute till softened 4-5 mins.
Add garlic & ginger, cook for a minute.
Add curry powder, cumin & cayenne pepper.
Give everything a good stir, add coconut milk, water and red lentils.
Gentle simmer for 20 mins, make sure to put lid back on pot and stir occasionally so they don’t stick! If it looks dry add more water.
After 20 mins add spinach and mix well, till spinach wilts.
Add lemon and coriander if using.
Surprisingly tasty!

- 200 g cooked quinoa
- 1 tin chickpeas – drained
- ½ butternut squash, cubed and skinned
- 1 pomegranate
- ½ bag of spinach or kale
- 1 tbls olive oil
- ½ tsp cumin
- Salt

Preheat oven to 200c and add olive oil to baking tray, add butternut squash and cook till soft about 20 min, towards end of cooking add in cooked quinoa, chickpeas and pomegranate seeds (to get seeds, cut pomegranate in half and put face down on chopping board and gently bang till seeds come out, remove white pith) and spinach or kale.
Add ½ cumin and perhaps some salt!

- 1 medium butternut squash, peeled, cubed, & roasted (you can buy butternut squash in Tesco frozen in cubes its very convenient)
- 1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked)
- 1-2 tsp olive oil
- 1 cup chopped sweet onion
- 2 garlic cloves, minced
- 1 red pepper, chopped
- 1 tsp salt, or to taste
- 2 tsp ground cumin, or to taste
- 1/4 tsp cayenne pepper, or to taste
- 1 tin black beans ( I get cans of black beans in Sansburys)
- 2 B free wraps (no gluten in these wraps and make with a very few ingredients).

Optional toppings:
- avocado
- salsa
- spinach/lettuce

Directions:
Preheat oven to 425°F and line a large glass dish with tinfoil. Drizzle
olive oil on squash and give a shake of salt and pepper.
Roast chopped butternut squash for 45 mins. or until tender.
Cook brown rice
In a large pan over medium-low heat, add oil, onion, and minced
garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt
and seasonings and stir well.
Add chopped red pepper, black beans, and cooked rice and sauté for another
10 mins. on low.
When butternut squash is tender remove from oven and cool slightly. Add
1.5 cups of the cooked butternut squash to the pan and stir well. You
can mash the squash with a fork if some pieces are too large.
Add bean filling to wrap along with desired toppings. Wrap and serve.
Leftover filling can be reheated the next day for lunch in a wrap.