The good thing about working from home is that it’s a lot easier making healthy meals for lunch break than if you are working in an office. Don’t get me wrong, there are many amazing recipes for lunches that you can take to work. I just love to decide spontaneously what to eat and I also like a warm lunch once in a while (and I dislike microwaved food).
In summer, I definitely prefer green salads. I guess that doesn’t come at a surprise but the summer months in Cairo are very hot and just the thought of warm food makes me cringe. If I could I would probably add ice cubes to every meal and drink that I have. However once the temperatures become slightly moderate, lets say below 25°C/80 F, I slowly start craving warm and comforting food. And that time is now.
My go-to recipe at the moment is not really a recipe but rather a food style. And it’s called buddha bowl or meal bowl. Basically there are no rules but lots of ideas on what you can throw in your bowl.
The buddha bowl is part salad, part cooked dish. There are several ways to make a veggie meal bowl and ingredients and dressing can be different each time. Buddha bowls are very easy to make and truly versatile. And here is the perfect fall version and one of my favorite buddha bowl recipes. It’s a buddha bowl with roasted pumpkin and sweet potato on spicy arugula. This time I also added avocado, cucumber, pomegranate seeds and a very delicious artichoke parsley dip and topped it off with a mustard cashew dressing.
Pumpkin Sweet Potato Buddha Bowl with Creamy Mustard Cashew Dressing
- 1 medium-sized sweet potato, peeled, sliced in 1/2-inch thick sticks
- 1 cup pumpkin, peeled, cubed and seeds removed
- 1.5 cups arugula
- 1 small cucumber
- ½ avocado
- 2 tbsp pomegranate seeds
- 2 tsp olive oil
- 1 tsp curry powder
- Artichoke Dip
- 2 artichoke bottoms
- ½ cup fresh parsley
- 1 tbsp olive oil
- 1-2 tbsp nut milk
- salt & pepper
- 2 tsp cashewcream (soak 1 cup cashews overnight, blend with 1/2 cup water the next morning)
- 2 tsp olive oil
- 1 tsp mustard
- ½ lemon
- pepper & salt
- Start by preheating the oven to 200°C.
- In a bowl mix pumpkin with 1 tsp of olive oil and 1 tsp of curry powder. You can add more olive oil but I like to keep my roasted veggies almost oil-free. Spread the pumpkin out in a single layer on a baking sheet. Next to the pumpkin, also spread the sweet potato sticks out in a single layer. Drizzle with olive oil and season with salt.
- Roast until veggies are tender or starting to brown, 20-30 minutes, stirring the veggies half way through.
- While the veggies roast, prepare the salad, artichoke dip and dressing. Add arugula, cucumber and avocado to a large bowl.
- Blend artichoke bottoms, oil and parsley in a food processor. Season to your liking with salt and pepper. Add the dip to the salad ingredients in the bowl. Topp of with pomegranate seeds.
- Stir all ingredients together in the bowl.
- Add roasted veggies to the buddha bowl and drizzle dressing over all ingredients.