Buddha Bowl


This Buddha bowl was a life changing experience. It was delicious. Delicious doesn’t even cover how incredible this Buddha bowl actually was. Every mouthful was just an experience in itself. It was like a buffet in a bowl – a buffet budda bowl?

I know what you are all thinking, I thought it too. How can you get so excited over a bowl full of veggies? But, seriously, there’s just so much going on in this one bowl, that it’s hard to not get excited about it. It has flavour, carbs, nutrition, carbs, it’s low in fat, it has carbs.

Carbs. Carbs. Carbs.

Did I mention it has carbs?


You have to try it for yourself to believe me. Although, anything that has carbs is going to be a winner.                                                I’ve seen these Buddha bowls countless times over Instagram and they are huge among the yogis and vegans; I didn’t understand why people were fussing over them so much. But now that I do, I just feel they are genius and a different way to get in some veggies. I’m already planning my next one.


This Buddha bowl had some kick to it, not a lot because lately my sensitive tastebuds can’t handle the heat. But, there was enough to give the veggies some flavour without overpowering them and I’m sure you can tell from the photos that turmeric was one of the main spices; you’ve just gotta get that turmeric in around this time of year.


  • 1/4 Can Chickpeas
  • 1 Medium Sweet Potato
  • 80g Vegan Chicken Pieces
  • 1/3 Cup Basmati Rice
  • 1/2 Bell Pepper
  • Red Cabbage
  • Baby Beets
  • Sultanas
  • Pumpkin Seeds
  • 1 tsp Turmeric
  • 1 tsp Tandoori Gym Chef Seasoning
  • 1/2 tsp Garlic Powder
  • 1 tbsp Apple Cider Vinegar

There is a lot of elements to this meal and you do have to time the food so that it’s already at the same time, but it’s worth the extra fuss.


Heat an oven to 200c

Slice the red cabbage and combine it with the ACV and some sea salt.  Place the cabbage in a separate ovenproof dish or skillet and pop it into the oven.

Stab your sweet potato and place it in the microwave for 5 minutes; slice it into chunky strips and pop them into the oven: cook both the sweet potato and cabbage for 20 minutes.

Boil your rice following the instructions on the packet or cook it until it looks like a mushy mess like I do 😉 Sticky rice is better rice.

Add your chickpeas to an ovenproof dish or skillet and combine with the gym chef seasoning, garlic powder and turmeric. I fried mine in a skillet with a little water, then added the vegan chicken pieces to give those some flavour too. Place the chickpeas in the oven and roast for 10 minutes.

Slice up some bell pepper and toss these into the oven for 10 minutes.

When your rice has cooked you can season with salt and stir in the sultanas. The sultanas are optional, but it gives the rice more flavour.

Now that the food has cooked, you can start layering your Buddha bowl.  You can add whatever you like to your Buddha bowl – I also added mango chutney and I made a tzaztiki with cucumber, coriander and alpro plain soy yoghurt.

And people say vegan food is boring right? Pah!

For more recipes, reviews and ideas follow me on Instagram and tag me in any of my recipes that you try.

‘Corned Beef’ Hash with Fried Egg & Toast

EB09DE79-2A1F-40DE-B467-FB9B74FFD2F2Were you a person who enjoyed a hearty corned beef hash before you crossed over to the vegetarian side? Yeah. Me either, but I was watching Diners. Dives & Drive-Ins on the food network the other night and someone had made this exact dish, as a carnivore meal. I couldn’t remember the ingredients as it was 3am, so I threw this together this morning using leftover potato mash, cauliflower and peas; which my family had left  from a dinner last night. Even though this was made with Quorn mince, I didn’t think I was going to enjoy it as much as I did. Thankfully Quorn mince is a lot more visually appealing than corned beef and a lot tastier, as well as being vegetarian – I couldn’t live without it.  I don’t like to toot my own horn often, but my vegetarian ‘corned beef’ hash was full of flavour and didn’t require any additional sauce either, as the yolk acted like a natural sauce and when each element was spread on some warm, buttered wholemeal, crusty bread, this was definitely one meal I didn’t want to end in a hurry and the best part of all was that I didn’t feel bloated after it either.

This ‘corned beef’ hash is extremely simple to make too and providing you are using leftover vegetables, it’s fairly quick to make  –  I made this in 20 minutes. You can also replace the potato mash with cauliflower mash if you prefer and use whatever vegetables you have really. This doesn’t even have to be served as a big hash: you could make burger sized cakes with them too. I don’t have children myself and the future looks bleak for me, but I think this is definitely a good way to get those little tykes to eat their veggies, while getting a decent amount of protein too and you could even add a little more grated cheese over the top of the hash; if they are anything like me, they will devour the whole thing, or just pick the cheese off 😉

Serves 2


  • 200g Mashed Potato
  • 100g Cauliflower Mash (cooked)
  • 100g Garden Peas (cooked)
  • 1 Large Spring Onion
  • 150g Quorn Mince (defrosted)
  • 35g  Low-fat Cheese
  • 1 Free Range Egg White
  • 1 Heaped Tsp Chopped Garlic
  • Handful Fresh Rosemary
  • 1/2 tsp Chilli
  • 5-10g Butter
  • 1/4 Tsp Sea Salt
  • 1 Free Range Egg
  • 2 Slices Wholemeal Bloomer Bread (optional)
  • Heat a non-stick pan or skillet with the butter, on a medium heat.
  • Add all of the ingredients into a mixing bowl (minus the last 2 ingredients) and combine the ingredients evenly. You will need to grate the cheese and garlic, and chop the rosemary too before adding to the bowl.
  • When your pan is hot enough, spoon half of the mixture into an 8′ frying pan, pat it and form it into a circle and cook on both sides until golden brown.
  • Place your bread into a toaster or under a grill, then with the leftover butter, butter the toast.
  • Pop the hash onto a plate and keep it warm with foil or in an oven with the heat down low.
  • Crack the egg into the pan, place a lid over the top and cook until all the albumen has turned white.
  • Plate up and enjoy.

For more recipes, reviews and ideas follow me on Instagram: @Happy.Hungry.Healthy or for Twitter: HungryWelshGirl for my ramblings.

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