These gorgeous bowls are packed with all the best things. Colours, nutrients, and DELICIOUSNESS. What more could you ask for? With a whole range of grains, beans, veggies and toppings…they’re a real winner!

The bowls start with a base of leafy greens, followed by some delicious protein packed quinoa. I love using The British Quinoa Company ready to eat quinoa, and the lightly seasoned goes perfectly in these bowls.

The dish contains a whole variety of cooked and uncooked veggies. From soft roasted sweet potato(the dream), to steamed broccoli, juicy cherry tomatoes, and creamy avocado. With crispy baked chickpeas and a smooth tahini sauce, there’s every texture you could ever dream of. No boring veggies here !!

So, what are you waiting for? Grab yourself some veggies and give your body a treat! Remember to check out Britiah Quinoa for their gorgeous ready to eat pouches too(life made so much easier;)).


  • 2 cups fresh rocket/salad leaves of choice
  • 1 head broccoli
  • 1 large/2 medium sweet potatoes
  • 1 tin chickpeas
  • 1 tbsp smoked paprika
  • 1 tbsp cumin
  • olive oil
  • 1 tsp chilli flakes
  • 2 cooked beetroot
  • •Handful of cherry tomatoes
  • 2 avocados
  • 4 tbsp tahini
  • 1 lemon
  • salt and pepper


  1. Chop the sweet potato into bite-sized chunks, then toss in oil, salt and pepper. Place in the oven for 30 minutes on 200°c.
  2. Drain and rinse the chickpeas, then add to a tray along with the cumin, paprika, chilli, salt, pepper, and a drizzle of oil. Too until coated then place in the oven on the same heat for 25 minutes.
  3. Steam the broccoli until bright and tender.
  4. To 4 bowls, divide the rocket and cooked broccoli, then top with a drizzle of olive oil and a crack of black pepper.
  5. Top the base with the ready to eat quinoa, then add the sweet potato, chickpeas, beetroot, tomatoes, and avocado.
  6. For the dressing, combine the tahini with 4 tbsp olive oil, salt and pepper. Add a splash of water if needed.
  7. Drizzle over the dressing and enjoy.

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