Brain Boosting Buddha Bowl

Brain Boosting Buddha Bowl


A wonderful blog post by our foodie ambassador Sophie Adams. Check out her page for more posts.


“This buddha bowl consists of 3 flavour-packed, nutrient-dense and super versatile salads. These dishes work wonderfully served together, but equally great separately or as side accompaniments to other meals, and the roasted dishes can be eaten both hot or cold. The star of this recipe is the curry spiced cauliflower, which has a lovely spiced, warming flavour and a super satisfying, hearty texture once roasted. The savoury spices of the cauliflower contrast beautifully with the sweet maple sprouts and the fresh crisp slaw, all coming together to create this filling and flavourful dish.”


Please note that all ambassador recipes have not been tested by an Honestly Healthy chef. 

Serves2-4 People
Cooks In50 Minutes


Curry spiced cauliflower

One small head of cauliflower

2 tablespoons olive oil

1 tablespoon apple cider vinegar

1/2 teaspoon turmeric

1/2 teaspoon paprika

1/2 teaspoon ground coriander

1-2 tablespoons pomegranate seeds

handful of fresh parsley, roughly chopped


Maple roasted brussels with walnuts and cranberries

500g brussel sprouts

1 tablespoon melted coconut oil

1 tablespoon lime juice

1/2 to 1 tablespoon maple syrup

small handful of chopped walnuts

small handful of chopped dried cranberries


Red cabbage and beetroot slaw

1/2 red cabbage

2 beetroots

3-4 carrots

1 apple

handful of fresh parsley, roughly chopped


Honey Mustard Tahini Dressing

2-3 tablespoons tahini

1 tablespoon apple cider vinegar

2 tablespoons lime juice

1 tablespoon lemon juice

4 tablespoons water

2 tablespoons olive oil

1-2 teaspoons dijon mustard (I used smooth, but wholegrain would also work)

1-2 teaspoons honey


Suggested extras and toppings:

Sesame seeds

Pumpkin seeds


125g cooked Quinoa per person (50g uncooked weight)


Preheat the oven to 180 degrees celsius and line two roasting trays with greaseproof paper or foil.

Break up the cauliflower into small, evenly sized florets and pop these into a bowl along with the oil, vinegar and spices to marinate for a few minutes.

To prepare the sprouts, chop off the hard ends and cut in half, then mix in a bowl with the melted coconut oil (microwave the oil if necessary, for 10-20 seconds on a very low heat), lime juice and maple syrup. If you are using coconut flavoured oil this will also sweeten the sprouts, so you may want to reduce the maple syrup slightly (you can always add more to taste halfway through roasting).

Spread out both vegetable dishes on their roasting trays; both dishes will take around 30 minutes to roast. Leave to cook for approx. 15-20 minutes on 180, then check and stir at this halfway point, adding an extra squeeze of lime, the chopped walnuts and the chopped cranberries to the sprouts. At this stage you may want to reduce the oven heat/add a layer of foil to prevent burning. I tend to reduce heat