Recipes

Vegan Blossom Bowl

"The Vegan Blossom Bowl is a combination of roasted vegetables, flavourful mushrooms, and fresh salad, creating a balanced and nutritious meal. Feel free to adjust quantities and seasonings to your preference. You're also welcome to substitute the riceberry for brown rice, the Thai eggplant for any eggplant and the king oyster mushrooms for any hearty mushroom variety - you can really put anything into this bowl - it can be a great way to use up leftover foods or the final remnants of vegetables in the fridge." ~ Amanda Rootsey, Shine From Within founder

North African Buddha Bowl

“Buddha bowls are a delicious way to enjoy a balanced, nutritious meal, combining fiber-rich vegetables, whole grains/carbohydrates, protein, and healthy fats in one bowl. While traditional bowls offer simple flavors, this North African-inspired version adds warmth and depth with harissa paste, perfectly complementing the roasted sweet potato, chickpeas, eggplant and cauliflower for those who love a bit of spice in their healthy meals.” ~ Sheena Chhabra, Plant Based Treaty campaigner

Satay Tofu Noodle Bowl

★★★★★

A versatile tofu noodle bowl. All you need to do is prep the tofu and satay sauce, then you can use the ingredients we've listed or change them up with your favourite veggies. We used zucchini, carrot, pickled cabbage and fresh mint, but you could also use cucumber, edamame or anything else you like!

Vegan ‘Chicken’ Salad with Rice, Veggies & Beans

This nourishing salad bowl is based on a lunch recipe by sports nutritionist, Caitlin Arnold mentioned in: 'Building Muscle: A typical day of eating for a vegan bodybuilder'.

Nourishing Vegan Breakfast Bowl

Mouth-watering savoury meal for breakfast with a hint of Italian flavour. Nutritious and high in protein, assemble your bowl with tofu, baby spinach, mushrooms, baked beans, avocado, and season with Italian herbs, soy sauce and lemon juice.

Pumpkin Burrito Bowl with Salsa Verde

Tasty pumpkin and vegan mince burrito bowl, accompanied by assorted veggies and a delectable salsa verde. This recipe can also be used as an easy vegan prep meal – make in larger quantities and store in fridge or freezer for later consumption.