Now that we have some warmer weather upon us lighter meals full of fresh spring veggies have been calling my name, and this ginger miso tofu buddha bowl has been one of my recent favourite meals. It’s full of both flavour and textures, can be prepped in advance and makes the perfect lunch or dinner!
I found myself with some beetroot that needed using the other weekend and decided that burgers should go on the menu and these beetroot & chickpea burgers were the result! They’re not only incredibly vibrant in colour but full of flavour as well, making them an absolute winner in my books!
Buddha bowls are something I tend to associate more with summer meals, full of fresh salad items, but I’ve discovered they are equally perfect for these colder months and this winter tofu buddha bowl is testament to that! With a combination of crunchy tofu, roasted veggies and a zesty dressing you’ll be left feeling both warmed and healthy!
Most of you would know my love of crunchy textures in my salads and this crunchy asian rice salad is the perfect example! It’s full of delicious flavours, topped with fresh herbs and a tasty sesame dressing. The brown rice base ensures it fills you right up as well, making it a perfect lunchtime dish!
I seem to be eating a whole lotta pumpkin at the moment, but really, that’s a-ok with me! Anything with pumpkin in it seems to not only be delicious, but comforting as well, so I’ve been chopping and roasting it pretty much non-stop! That’s where this salad came from – hearty enough for me to take to work thanks to the base of both brown rice and lentils, plus with the flavour of the spiced pumpkin, it really is a winner! So here we go, my spiced pumpkin lentil salad!