I know that a lot of people find them boring, but I honestly love big salad bowls. There are so many different things that you can add to them, the variations really are endless! Swap out the protein, change the healthy fat around, or just add a whole heap of different veggies to the bowl. Whatever you do or however you eat them, I find them absolutely delicious. Today, I thought that I’d share one of my favourite and most eaten salad bowls. Easy to put together, delicious and super healthy. Introducing my lentil salad bowl.
Creamy and Delicious Lentil Dahl
Creamy lentils perfectly spiced with just a tiny hint of chilli, chunks of soft sweet potato mixed in with lightly wilted spinach. All piled on top of fluffy white rice with a warm pitta on the side. For me, you can’t get much better than that. Especially on a cold night after a long day of work. I think that my favourite thing about this meal is definitely the simplicity of it all. It’s such an easy recipe to make, and takes hardly any time at all. There’s minimal prep and the whole thing can be done in just under an hour.
Carrot Hummus
I love making my own hummus and experimenting with different flavours. My latest experiment created this creamy, fresh and vibrant carrot hummus.
I have literally made, what seems like, hundreds of versions of this dish. I’ve found it so tricky to make a really ‘carroty’ smooth hummus – if you know what I mean. I have tried everything from grating the carrot to roasting it first but found that simply par boiling the vegetable not only gave the best texture but also helped to add the most flavour. Parboiling really did help the carrot flavour shine through.
I used the exact same recipe as I use for my basic hummus and just added the carrots before I blended everything together. It’s one of my best adaptations that I’ve made and is one of my favourite healthy snacks. It’s perfect with crudities, in a salad or spread on top of a lightly warmed pitta.
Store in the fridge in an airtight container for roughly a week.
Rosie x
| Prep Time | 5 Minutes |
| Cook Time | 5 Minutes |
| Passive Time | 5 Minutes |
| Servings |
Servings
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Ingredients
- 6 Medium Carrots Peeled and chopped into large chunks
- 1 400g Can Chickpeas drained and rinsed, reserving a few for decoration (optional)
- 1 Tablespoon Tahini
- 2 Tablespoons olive oil
- 1/2 Teaspoon Garlic Paste
- 1 Teaspoon Paprika
- Large Pinch Sea Salt
- 1 Tablespoon Water
- 1 1/2 Tablespoons Fresh Lemon Juice
Ingredients
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Instructions
- Cut the carrots into large chunks and boil until soft. Drain and set aside to cool.
- Place all the ingredients, except the water, into your food processor/blender and blend until smooth and creamy. Add the water after the ingredients have begun to come together. If needed, add an additional tablespoon of water/oil until your desired consistency is reached
- From there, place into a bowl and sprinkle a little extra paprika and your left over chickpeas if desired. Store in the fridge in an airtight container for about 5-7 days
- Enjoy with crudities, on top of warm pitta or toast, spread onto crackers or plonked on the side of a salad!
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Pink Strawberry Chia Pudding
It’s no secret that I love chia seeds, they’re so versatile; they can be sprinkled on top of breakfast, baked in your favourite cake (they taste so good in my super simple banana bread), or added to smoothies. And all the health benefits they contain are always a bonus.
But my favourite way to eat them has to be in a chia pudding. Simple, delicious and so versatile, it’s quick and easy to make and only uses 3 ingredients. I always have a big batch in my fridge, and have it for breakfast, lunch, quick dinners if I come in late, or even for pudding. It’s one of them thing that you can have pretty much any time of the day. It’s super filling, simply delicious, and can be changed in so many ways. I love adding a bit of apple strawberry compote, my favourite coconut yogurt and a little sprinkle of fresh berries and crunchy granola.