Bowls of Goodness

Bowls of Goodness

Just throw ingredients together for creations that are wholesome, scrumptious, and, best of all, fuss-free. Eating healthy doesn't get any simpler than this

By Recipes by: Ahlam Altaamare, Food blogger, Straight Up Bananas, (Instagram: @straightupbananas)

Published: Thu 24 Nov 2016, 11:00 PM

Last updated: Fri 2 Dec 2016, 9:07 AM

Healthy Avocado Chocolate Pudding Bowl
Serves: 1
Prep time: 10 mins
Refrigeration time: 1 hr

. 1 avocado
. 1 banana
. 4 tbsp cocoa powder
. 3 tbsp maple syrup or honey
. 3 tbsp coconut oil
. A pinch of sea salt

Throw all the ingredients into a blender and blitz till creamy.
Refrigerate for about an hour before adding your favourite toppings. Serve.

Easy Tuna Soba Noodle Bowl
Serves: 4
Prep time: 15 mins
Cook time: 7 mins

For the noodles:
. 1 pack soba noodles
. 1 spring onion, chopped
. 1 carrot, grated
. 2 cans tuna (preferably canned in water)
. Handful of broccoli florets (frozen broccoli works too)
. Few sprigs coriander, chopped
. ¼ cup sesame seeds
. Handful of crunchy mixed greens

For the dressing:
. 3 tbsp sesame oil
. 3 tbsp soy sauce
. 1 clove garlic, grated
. Juice of 1 orange (or lemon)
. Pinch of ginger powder

Add all the ingredients for the dressing to a large bowl. Mix well and set aside.
Bring a large pot of water to boil and cook the soba noodles according to instructions (about 7 mins; do not overcook).
Add the broccoli florets to the boiling water and cook for 4 minutes. Once the noodles have cooked, rinse in cold water and drain well. Mix the noodles and broccoli with the dressing.
Grate in the carrot and add the rest of the salad ingredients, including the tuna. Mix well and serve.

Spiced Pumpkin Nice Cream Bowl
Serves: 1
Prep time: 10 mins + bananas to be frozen overnight

. 2 ripe bananas, frozen overnight
. ½ cup pumpkin purée (canned or homemade)
. ½ cup Greek-style coconut yoghurt (or any regular yoghurt containing probiotics)
. 1 tsp maple syrup
. 1 tbsp cinnamon powder
. 2 cloves
. 2 tsp ginger powder
. 1 tsp vanilla extract
. Splash of soy milk

Add all the ingredients to a food processor and blitz until smooth and creamy.
Serve, topped with salted coconut chips, pumpkin seeds, chia seeds or any other ingredient of choice.

Rainbow Couscous Bowl
Serves: 4
Prep time: 15 mins
Cook time: 20 mins

For the couscous:
. 1 cup fine couscous
. 2 tsp turmeric
. 1 spring onion, sliced
. Few sprigs of coriander
. Extra virgin olive oil, as needed
. Pinch of sea salt
. Pinch of cinnamon
. Pinch of red chilli flakes
. 2 cups boiling water

For the topping:
. Toasted almonds
. Pomegranate seeds
. Coriander sprigs
. Mint leaves
. Roasted chickpeas
. Grilled chicken breast (seasoned with sea salt, cinnamon, chilli flakes, sumac and zaatar)
. Grilled halloumi cheese

For the sauce:
. 1 cup yoghurt
. 3 tbsp olive oil
. Pinch of sea salt
. ¼ tsp garlic, crushed
. Handful of coriander, chopped
. Juice of 1 lime
. 1 tbsp tahini

Mix all the ingredients for the sauce together.
Place the couscous in a glass bowl along with all the couscous ingredients and fill with the water. Cover with a plate or plastic wrap and let it sit for 10-15 minutes. Lightly fluff the couscous with a fork, when done.
In a large bowl, place the warm couscous and layer with the toppings. To ensure that every bite is tasty, mix half of the topping ingredients together with the couscous and leave the rest for the top. Drizzle with yoghurt sauce and serve.  

Mexican Salad Bowl with yoghurt and lime dressing
Serves: 2
Prep time: 15 mins
Cook time: 15 mins

. 1 can kidney beans
. 1 can sweet corn
. 1 cup quinoa, cooked
. 1 chicken breast (seasoned with salt, pepper, paprika and cumin)
. 1 avocado, mashed
. 7 cherry tomatoes, sliced in half
. Few sprigs coriander, chopped
. 2 spring onions, chopped
. ½ an orange bell pepper, sliced thinly
. Crunchy greens of your choice (here, Boston lettuce is used)

For the dressing:
. Juice of 1 lime
. 1 cup yoghurt
. 3 tbsp olive oil
. Sea salt and pepper
. 3 tbsp water

Grill the seasoned chicken until cooked through (about 15 mins).
Prepare the dressing by mixing all the ingredients in a bowl.
Place the crunchy greens in a salad bowl and arrange the remaining ingredients around them.
Slice grilled chicken over the prepared salad and drizzle the yoghurt and lime dressing on top.
Serve immediately.

Roasted chickpea and turmeric couscous Buddha bowl
Serves: 1
Prep time: 10 mins
Cook time: 10 mins

. 1 can chickpeas
. Olive oil, as needed
. 2 cloves garlic
. Chilli flakes, as needed
. Sea salt to taste
. 1 carrot, sliced into ribbons
. 2 radishes, finely sliced
. 1 cup baby spinach
. ½ avocado
. Nigella seeds (black cumin seeds, for topping; optional)

For the couscous:
. 1 cup fine couscous (or quinoa or bulgur wheat)
. 2 tsp turmeric powder
. Pinch of sea salt
. Splash of olive oil
. 2 cups hot water

For the dressing:
. 2 tbsp tahini sauce
. 2 tbsp olive oil
. Juice of one lime
. Sea salt to taste
. 3 tbsp water
. 1 clove garlic

For the turmeric couscous, mix the couscous with the rest of the ingredients in a bowl. Cover the bowl and let the couscous sit for about 10-15 minutes. Fluff the couscous with a fork once all the water has disappeared. Set aside.
Drain the can of chickpeas well and allow to dry on a paper towel. In a hot pan, roast the chickpeas in some olive oil until golden brown. When the chickpeas begin to change colour, add the chopped garlic, chilli flakes and sea salt.
With a handheld blender, mix all the dressing ingredients together.
Build the Buddha bowl, together with the carrot, radishes, baby spinach and avocado. Top with the dressing and nigella seeds, and serve.

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