RECIPES BY Rhiannon Lambert

Spring Buddha Bowl

  • 50 minutes
  • 4
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The Science of Nutrition

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Essential Ingredients

2 large/4 small sweet potatoes
2 tbsp olive oil
200g quinoa
200g tenderstem broccoli
4 large handfuls of watercress
200g strawberries, chopped
4 small handfuls of almonds
1 avocado, quartered
Salt & black pepper

For the dressing:
3 heaped tbsp tahini 
Juice of 1 lemon 
2 tbsp extra virgin olive oil
3-4 tbsp water


  1. Preheat the oven to 160°c fan/180°c/gas mark 4.
  2. Chop the sweet potato into equal bite-sized cubes and transfer to a baking tray. Drizzle with the oil and season with salt & pepper. Give everything a mix, then roast in the oven for 45-55 minutes, or until the chunks of sweet potato golden and soft all the way through.
  3. Meanwhile, cook the quinoa according to the packets instructions and steam the broccoli for 4-6 minutes, or until just tender. 
  4. To make the dressing, combine all the ingredients in a jug with a little salt and pepper. Stir until smooth - it should be thick but pourable, so add a little more water if needed. 
  5. To serve, arrange the watercress between bowls. Top with the quinoa, roasted sweet potato, steamed tenderstem broccoli, chopped strawberries, almonds and avocado. Finish with a crack of black pepper and a drizzle of dressing.