Featured Recipe — Buddha Bowl by A Northerner's Kitchen
This week I have a recipe from a guest Blogger, my lovely friend Laura of A Northerner's Kitchen.
She's vegan — a word which used to instantly make me wrinkle my nose — but the food she makes is absolutely delish. You would never miss the meat in one of her meals.
I asked her to come up with a little detox recipe for the blog as I think we're all in need of some of that… after a row of bank holidays and with summer fast approaching, I'm really feeling the need to cleanse. So her Buddha Bowl just fits the theme perfectly — fresh, colourful and summery, this bowl contains so much of that good stuff it'll leave you feeling awesome.
Over to Laura!
"Sometimes you just crave something fresh, and that's exactly how I felt when I made this spring buddha bowl. I'm using the spring greens as in the Spring Green gallette, but getting rid of the pastry and cream cheese and replacing it with a rainbow of different veggies instead.
I'm normally all about vegan comfort food, but this clean bowl was equally as comforting and left me feeling energetic and good inside.
Hope y'all like it!"
1 head of spring greens
1 bunch of spring onions
Juice of 1/2 lemon
1 tsp paprika
1 tsp coconut oil
100g cherry tomatoes
1/2 yellow pepper
Thinly slice the spring greens, chop the spring onions and juice the lemon.
Add the coconut oil to a large frying pan on a medium heat. Once it's melted, add the spring greens, lemon juice, paprika & half the spring onions and stir until the spice is evenly distributed. Leave to cook for 5 minutes, until the spring greens have wilted, then remove from heat and split between two bowls.
Halve and slice the avocado and tomatoes & thinly slice the pepper and cucumber and add to the bowl.
Top with the remaining spring onions, a dash of pepper and a squeeze of lemon.