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Superfood Buddha bowl


  1. Preheat the oven to 200°C, gas mark 6.
  2. Put the chickpeas in a bowl and spray lightly with oil. Toss with the chilli or smoked paprika and some sea salt. Spread them out on a baking tray and roast in the oven for 20–25 minutes, turning once or twice, until crisp and golden brown.
  3. Cut the courgette into long thin strips with a potato peeler. Lightly spray a ridged griddle pan with oil and cook the courgette and red pepper over a medium to high heat for 3–4 minutes, turning once or twice, until just tender and nicely striped.
  4. Make the dressing: whisk all the ingredients together until blended.
  5. Take 2 serving bowls and arrange the rainbow of roasted chickpeas, griddled vegetables, sun-blush tomatoes, spinach, sprouted seeds and cottage cheese in attractive piles in each of the bowls. Grind some black pepper over the top and drizzle with the dressing. Serve immediately.

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