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Health & Wellbeing / Claire Blackmore

Cravings Corner: For When You Want To Eat Wellness Bowls

Why is it that eating from a bowl feels a whole lot more comforting than off a boring flat plate? And it’s not just porridge or pudding that can be snaffled this way, every meal can get a look in and be layered up in a big bowl.

This week we’re obsessing over wellness bowls (or buddha bowls as they’re also known) – a bright, brimming portion of veggies, grains, nuts and seeds.  This healthy color explosion is just what you need to nourish your body while filling your belly, because we don’t want to be left feeling hungry, right?

Rainbow Salad

Buckwheat, beansprouts, vegetables and fruit with green goddess dressing


  • Serves 4


  • Bunch of color fresh raw vegetables (rainbow or regular carrots, chiogga beetroots, radishes and tomatoes), cut in pieces or sliced where it suits
  • Drizzle of rapeseed or olive oil
  • 200g buckwheat
  • Handful of cauliflower and broccoli florets
  • Bunch of spinach
  • 1 mango, stoned, halved, peeled and diced
  • 3 handfuls of red cabbage, shredded
  • 2 handfuls of seeds and nuts
  • Sprouts (we used beansprouts and beetroot sprouts)
  • Handful of strawberries
  • Salt and pepper

For the green goddess dressing

  • 1 avocado, stoned and peeled
  • 1 garlic clove
  • Juice of ½ lemon
  • Handful of chopped chives
  • Handful of parsley
  • 1 ½ tbsps fresh tarragon
  • Salt and pepper

How to make

  • Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with greaseproof paper and roast any suitable vegetables, such as radishes and tomatoes, for 20 minutes.
  • Make the dressing by combining the ingredients in a food processor and blending until smooth, adding water until you reach your desired consistency.
  • Heat a saucepan with a drizzle of olive oil and toast the buckwheat, stirring constantly, for 2 minutes.
  • Cover with water and add a pinch of salt, then bring to the boil. Let the buckwheat simmer for 10 minutes, or until tender, then drain and spread it out on a clean tea towel to dry for 10 minutes.
  • Steam the cauliflower and broccoli for 4 minutes, or alternatively cook them in boiling water for 4 minutes. Rinse under cold water, drain and set aside.
  • Divide the buckwheat between four servings bowls and add the rest of the salad ingredients either in groups of color or mixed together. Season with salt and pepper to taste. Serve with the green goddess dressing.

Try this

  • Make this a super bowl by combining chickpeas or beans to the salad for extra protein addition.

Extracted from  Bowls of Goodness by Nina Olsson, Kyle Books

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