Super Green Buddha Bowls

Now that we’re coming into spring.. well in theory that’s meant to be what’s happening, but the recent weather here in London would probably beg to differ. I don’t actually recall a year when we’ve experienced as much rain as we have recently.. it just feels like it’s been dreary and raining for weeks on end! However, with that being said, I’m pretty sure that it’s meant to brighten up and be quite warm and sunny next week, which I am VERY much looking forward to! 

This bowl is super fresh and packed full of different veggies, textures and flavours. Oh.. and I just have to talk to you about these delicious spinach bites from Strong Roots! They’re kinda’ like a really tasty, green, veggie based nugget type thing with a breadcrumb coating. They have a great range of frozen veggie and vegan products, that make healthy eating so quick and convenient, but also really yummy! 

Buddha bowls are one of my favourite veggie dishes to make because you can pretty much just let your creativity run wild and throw in whatever you fancy or have in your fridge. They’re a great thing to make for a lunchbox filler, to take to work, uni or college with you and make for a nice change from sandwiches or regular salads. Here I’ve added some of my favourite salad leaves (if you don’t know about lambs lettuce, then you need to try it!), some crispy Brussel sprouts, avocado slices, alfalfa sprouts, tahini sauce.. and another exiting feature: COCONUT BACON! YEP, you heard that one right.. coconut bacon bits! Okay, so they’re not exactly like regular bacon.. In fact, they’re not anything like regular bacon if I’m honest; but they’re still so delicious and packed with this amazing smokey, sweet flavour. What’s more, is that they’re so quick and simple to make and I’ve actually made these all in a pan rather than baking them in the oven. 

When building my salads and just all of my meals in general recently, I’ve been trying to concentrate on packing as many different colours into my dishes as possible and insuring that I’m getting a good range of vitamins and nutrients into my days. I’ve been feeling really under the weather for the majority of this year, but I’m a firm believer that food can have such an impact on how you feel and although it might not completely cure everything, I definitely think that I feel a little bit better for really concentrating on what I’m putting into my body. 

Okay.. so I think that’s enough about me and enough about what’s in this bowl of delicious veggie goodness.. lets actually get on with the recipe and how you can make some to enjoy for yourself at home! YAY! 

Super Green Buddha Bowls

Author: Charley


For the bowl:

  • 160 g brussel sprouts
  • 2 large handfuls lambs lettuce or salad leaves of choice
  • 1 ripe avocado
  • Alfalfa sprouts
  • 6 Strong Roots Spinach Bites

Coconut Bacon:

  • 3 large handfuls coconut chips
  • 2 tbsp tamari
  • 2 Tbsp brown rice syrup
  • Pinch grated ginger
  • 2 tsp smoked paprika
  • 1 Tbsp water

Tahini Dressing:

  • 2 tbsp light tahini
  • Juice from 1/2 lemon
  • Tbsp brown rice syrup
  • Pinch salt and pepper
  • 1 small clove garlic- crushed Tsp sweet white miso paste Drizzle of cold water


  • Preheat your oven to 180c and cook the spinach bites according to the instructions on the packet.
  • To make the coconut bacon combine the tamari, rice syrup, ginger, paprika and water in a bowl and mix to create the marinade.
  • Place the coconut chips in a frying pan over a medium heat and sauté these to toast slightly, Pour over the smokey marinade and cook until the chips are caramelised and crisp.
  • Transfer onto a large plate or tray and allow to cool. To store, keep the coconut bacon in an airtight jar or container.
  • Slice the sprouts into halves and heat a little olive oil in a frying pan over medium heat. Add the sprouts and sauté these until nice and crisp.
  • For the dressing, combine all of the ingredients and mix well until nice and smooth.
  • To assemble your salad bowl, add the salad leaves, sprouts, Brussels, she sliced avo, the spinach bites and drizzle with the tahini dressing.

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