Most days either my lunch or dinner is some sort of bowl food. Because things eaten from a bowl with just one utensil are somehow simpler and better… well maybe not better (I feel this is unfair to all the other delicious non-bowl food out there) but really good!
ASPARAGUS, BROAD BEAN AND MINT COUS COUS SALAD
This salad is so pretty with the beautiful green vegetables next to the spheres of cous cous dressed in a simple lemony dressing. It’s also pretty simple to throw together and great as a meal by itself or as a side.
SWEET POTATO AND KALE WILD RICE NOURISH BOWL
This is an easy and tasty bowl to make that only uses simple processes. It can be ready in half an hour if you multi task or relax and take it slowly and you’ll still be eating in 40 minutes.
MISO AND SESAME CHICKEN SKEWERS WITH CUCUMBER AND MINT SALAD
These skewers are easy to throw together and make a delicious weeknight meal. They’re also great on the barbecue or at even cold at a picnic! Which seems super appropriate seeing as it’s Cup day and those are two things that hopefully someone is doing today! But anyway, I love the salty unaminess (making up words again) of them against the cool and refreshing salad.
9 SALADS YOU CAN MAKE FRIENDS WITH
Despite me posting a curry recipe yesterday and complaining about the lack of Spring weather… it’s getting sunny this weekend and that means it’s time to get pumped about salads.
SOBA NOODLE SALAD WITH TAHINI DRESSING, BROCCOLI AND SOFT BOILED EGG
It’s noodle bowl time again. This is a delicious cold noodle salad that makes for a quick and easy dinner or lunch. It’s sort of Japanese meets Middle Eastern food and I’m okay with that because I love these flavours together.
LOADED CHICKEN SALAD WITH HONEY MUSTARD DRESSING
I didn’t really know what to call this as it has a bit of everything in it and is loaded with flavour.. thus what I ended up calling it! This salad is a reworking of one of my favourite vegetarian salads but with a different dressing and a few other changes because… well I can’t make it the same now can I?
WASABI AVOCADO, EDAMAME AND PINK GRAPEFRUIT NOODLE SALAD
The noodle salad is made with a mixture of ribboned carrot ‘noodles’ and rice noodles. The combination of fresh and pickled vegetables with the spicy avocado dressing a tart grapefruit is so refreshing you’ll be craving this when the warm weather really sets in.
ZUCCHINI AND AVOCADO SALAD WITH HERB ‘MAYO’ AND CHICKPEA CROUTONS
This salad is so morish and fresh. Full of flavour and textures it’s basically everything a salad should be. The creamy yoghurt based dressing and the crunchy spiced chickpea croutons are winners you’ll be using in all your salad bowls.
CRISPY ROASTED ZUCCHINI
These guys are my new favourite salad bowl obsession. Or nourish bowl. Or buddah bowl. Or food. Whatever you want to call it. Super easy to make with good texture and flavour. What more do you want? You can also eat them as a side when you’re dining family style, instead of roast potatoes or something. Or in my case, as well as (don’t take my potatoes away).