10 easy delicious healthy lunch ideas in a bowl

Anytime there’s a moment to take a quick snap of lunch so I can share ideas with you throughout the working week I truly try to and with a recent poll asking for more of these sorts of ideas resulting in a 100% YES result here is the first of many great blogs on easy, delicious and healthy lunch ideas in a bowl.

You’ll notice that because most of these are literally ingredients teamed together in bowl there isn’t a fixed recipe as such, rather I’m sharing ideas so you can see frequency of different ingredients and how different flavours through herbs and spices etc bring together these nourishing meals.

There are a few common features in most of the nourish / buddha bowls that are consistently in my fridge and include:

  • kraut, kimchi or polski ogorki pickles (I like Peace Love and Vegetables Kraut and just get the pickles at either the Russian deli or the supermarket)
  • herbs – favourites include mint, coriander, parsley and basil
  • spices – dukkah, chilli, sesame seeds toasted (not a spice but sits in that category for me)
  • sprouts – love their crunch and boost of easily digestible nutrition
  • nuts – in particular tamari almonds for easy flavour and crunch
  • avocado – explanation required? I think not….

 

  1. PLANT BASED BOWL 

Base of baby spinach, chopped tomatoes, hemp butter, pickles, smoky cashew butter (Peace Love Vegetables) , mint, sprouts, toasted spiced sunflower seeds, olives, zucchini noodles, kimchi, hummus (this one is Pilpel)


2. SESAME CAULIFLOWER AND TAMARI VEGETABLE BOWL 

I’ve written about this one recently here… SUCH A WINNER. Those eyeing off the ceramics too – this one is by Woolshed Ceramics

3. TROUT, AVOCADO, SPROUT BOWL 

Base of baby spinach and chopped lettuce, celery plus the leaves, trout, cherry tomatoes, sprouts, avocado, lemon, hemp seeds and I think this one I did a simple dijon dressing.

Ingredients for dijon dressing: olive oil, dijon mustard, apple cider vinegar, touch of maple

Ceramic bowl here is by Splendid Wren.

4. CURRY CAULIFLOWER BOWL 

Can you see I like cauliflower yet? Roast up a whole head or half a head and throw it in lunches throughout the week – spices work a treat to change the flavour in the cooking process, this time I cooked it in a tandoori spice blend. Teamed with steamed kale and carrots, bush curry kraut (Peace Love and Vegetables), eggplant kasaundi my mum gave me, cherry tomatoes (random but nice to keep it fresh), hemp seeds and tamari almonds.

Ceramic bowl here from years ago at The Bay Tree in Woollahra.

5. LEFTOVER SALMON AND STEAMED TATERS BOWL 

Halved the portion of salmon from dinner (cooked it the same time, night before and just reserved half for the next day, served it up with cooked and cooled white potatoes from the night before (great source of resistance starch to feed beneficial bacteria in the gut), avocado, cucumber, sprouts, tomatoes, baby spinach, crumbs of toasty seeds from my seed snap jar and made the dijon dressing to go with – prob one of my favourites that week!

6. JAPANESE INSPIRED TROUT BOWL 

I’ve actually written this recipe to share with one of the brands I consult with so stay tuned for the FULL RECIPE but you can see the yummy addition of brown rice to this juicy one. Brown rice has such a delicious nutty flavour and maintains the integrity of the grain being unpolished. Higher grain integrity equals richer source of nutrition too.

7. THE WHATEVER IS LEFT IN THE FRIDGE RIGHT NOW BOWL 

Probs not the prettiest of the lot, but definitely still up on the flavour factor. Ingredients include: baby spinach, olives, pickles, tuna, tomatoes, avocado, boiled eggs, basil, cucumber, lettuce and then a dijon yoghurt dressing made by mixing dijon to taste through a greek yoghurt.

8. TUNA PICKLE AND SNAP BOWL 

Seeds snaps for the win – find that recipe HERE – with some cheddar cheese, avocado, tuna, walnuts, pickles, tomatoes, olives, baby spinach and coriander.

Bowl not massively noteworthy as unique but probably the longest lasting white ceramic bowls of all time in my kitchen (and with work and kids they can take a beating) – Pillyvut

9. SESAME PUMPKIN CANNELLINI BEAN AND SOBA NOODLE BOWL 

This recipe is in full HERE then because we’ve delicious leftovers I’ve simply topped up the bowl with pickled ginger and kraut.

10. BAKED EGGPLANT ZUCCHINI TOMATO WITH TAHINI YOGHURT

A delicious recipe written earlier in the year for Country Road LIVE WITH US and I’ve teamed it with Sweet Potato Bread. Both the salad and the bread are yummy made day before and teamed with avocado, kraut, lemon, trout and some dill leaves on top.

Ceramics, glassware, cutlery and napery all by Country Road.