Seasonal Spring Buddha Bowl
Spring is the perfect time to brighten up your meals with fresh, colourful ingredients, and what better way to celebrate the season than with a nourishing, easy-to-assemble bowl?
This Spring Buddha Bowl is packed with vibrant vegetables, wholesome grains, and protein — it’s quick to make, full of flavour, and perfect for lunch or dinner. I’m sharing it today as a little sneak peek of what’s on the menu for next week’s Revive Your Kitchen Workshop.
At the workshop, you’ll get three easy-to-replicate recipes like this one, plus practical tips to make your meals work harder for your health, and simple ways to boost fibre in everyday cooking. Think of today’s recipe as a taste of what’s to come!
Ingredients – Serves 2
- 200g grilled chicken breast, grilled and sliced
- 1 cup broccoli florets
- 1 cup kumara, roasted (cubed, lightly tossed in olive oil, salt and pepper)
- 1 cup shredded carrot
- 1.5-2 cups spinach
- 1 cup cooked quinoa
- 2 tbsp pumpkin seeds
Dressing:
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar (or white wine vinegar)
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt and pepper
Method:
- Roast the kumara at 200ºC for 20-25 minutes until golden.
- Steam the broccoli until just tender.
- Cook the quinoa according to packet instructions.
- Grill the chicken until cooked through, then slice.
- Whisk together the dressing ingredients
- Assemble ingredients in bowl.
- Sprinkle with pumpkin seeds and drizzle with dressing
Notes:
- This recipe is super easy to customize through the seasons. Swap out vegetables according to what’s fresh and available in supermarkets.
- Cook a larger quantity of quinoa early in the week and store it in the fridge. that way you can throw together bowls in minutes to take to work for lunch.
- Roast more veggies with the kumara like cauliflower, beetroot & asparagus – it’ll change the flavour profile and give you a ready-to-go options for busy days.
- Change up the protein for more variety – grilled chicken, salmon, lean mince, tofu or tempeh all work well!
- If you are meal-prepping, store the dressing separately and drizzle it on right before eating – it helps keep the veggies fresh and stops the quinoa or spinach from going soggy.
- Add 1 cup of edamame beans or chickpeas if you want to boost protein or make it plant-based.
- If you aren’t sure what is in season in spring, check out this seasonality calendar from The Produce Company
