Nourishing Buddha Bowl


You might be wondering what is a Buddha bowl. And yes, it's just a little hippie-ness for a bowl filled with nourishing and delicious food that looks like Buddha's belly. Apparently. I actually just found out while writing this post. I love making Buddha bowls as they're super quick and easy to make and anything that is simple, healthy and delicious is my kind of meals. It looks pretty on your plate with all the colors, which will make it even more enjoyable. If your food looks good, you'll enjoy every bite even more and will digest it better.

And another good thing about these hippie bowls is you can basically throw anything you have in your fridge. I usually just use whatever leftovers I have mixed with some greens. You can either eat it cold or warm. It's kind of a big filling salad. Just get creative and the more the colors, the better!

It's also a good way to remind yourself to have some type of protein and fat with your meal.


A great nourishing bowl combo:

  • Proteins (quinoa, chickpeas, lentils, beans, eggs)
  • Healthy fats (avocado, nuts, seeds, olive oil, olives)
  • Veggies (pretty much any of them! My usuals are carrots, cucumbers, radishes, broccoli, peas, tomatoes, mushrooms)
  • Greens (arugula, romaine lettuce, spinach, green salad)

So here's what I used for this recipe, but you can mix whatever you have in your fridge- as whole fresh foods of course! ; ) Buy organic whenever you can. It's great for lunch when you have leftovers from your last night dinner also.

So here you have a nourishing meal filled with plant-based protein, healthy fats, fibers, nutrients and vitamins from each ingredient. Turmeric is my favourite spice with its amazing anti-inflammatory properties. As I'm writing this post, I'm sipping on a warming turmeric latte- packed with health goodness.


  • 2 Sweet potatoes
  • 1 cup or can of Chickpeas
  • 1 cup Quinoa
  • 1 Avocado
  • Handful of Arugula
  • half of a Cucumber
  • Grape tomatoes
  • Turmeric
  • Cumin
  • 1 tbsp Coconut oil

Sauce: extra virgin olive oil + lemon juice/ Apple Cider Vinegar + tahini

It's also delicious with hummus too.




Pre-heat the oven to 200°C. Wash and peel the sweet potatoes. Cut them in half or smaller and place them into a baking dish. Add spices and coconut oil. You can bake the chickpeas in the same baking dish. They go super well together. Bake for 30 minutes.

Cook your quinoa for 12-15 minutes in boiling water.

And just mix it all together. Add avocado, arugula, cucumber slices and tomatoes.



A little behind the scenes... IMG_5009 IMG_5010

Enjoy this bowl of health and goodness!!


Sweet Potato Fries with Guacamole


Sweet potatoes and avocados are pretty much my favorites and are like a little slice of heaven. Avocados, that's what I would bring on an island if I had to choose one food. You can make this as a side dish with some greens and is kinda perfect with guacamole for happy hour if you ask me!

Sweet potatoes contain vitamin A (beta-carotene), which is great to boost your immune system and for your skin, vitamin C, magnesium with relaxation benefits and are packed with anti-inflammatory properties.

Avocados are a great source of healthy fats, oleic acid which reduce inflammation and fibers. They lower your blood sugar spikes and keep you full longer which has also been linked to weight loss. They contain vitamin K, C, B5, B6, E, folate and potassium.





  • 3 sweet potatoes
  • 2 tbsp coconut oil
  • 1/2 tsp paprika
  • 1/2 tsp turmeric
  • a dash of cinnamon

* Coconut oil has a high smoke point (200°c/ 400°F), which means that it can be used to cook at higher temperature - compared to olive oil (which is better used in salads or slightly sautéed).  The smoke point is the temperature until the oil/ fat can be cooked before it starts to smoke and transforms into compounds that could be bad for your health.


  • 2 ripe avocados
  • 5 cherry tomatoes
  • 1/2 small red onion
  • 1 tbsp lime juice
  • 1 tbsp parsley or coriander freshly chopped
  • sea salt




  1. Preheat oven at 200°C / 400° F
  2. Wash the sweet potatoes, peel and cut them in fries shape or wedges (lengthwise).
  3. Put them in a bowl, add the coconut oil and spices. Toss together until well coated.
  4. Place them on a baking sheet and bake for 10 minutes then flip them for another 10 minutes or until done- depending your oven.

In the meantime, prepare your guacamole. Scoop the avocados with a spoon and put in a bowl. Mash it with a fork. Add the onions and tomatoes, salt and paprika. Mix well.

Fries are best eaten right away.



Enjoy the goodness!



Red Lentils, Sweet Potatoes & Green Beans

Hi Sunshines!

Hope you all had a cozy and relaxing weekend. Spring weather is still a bit shy where I live and I was craving for some warm comfort food-healthy of course! ;) So I cooked my favorite dish. I just love seeing all the colors in my plate and I heart sweet potatoes. They are packed with health benefits and are anti-inflammatory. They contain vitamin B6-good for your heart, fibers for a healthy digestive system, iron, magnesium, potassium to lower blood pressure, Vitamin A- antioxidants. They also help stabilize blood sugar levels. They are the queens of healthy food! :) And red lentils are a good source of protein and fibers and can be a good replacement for meat.

All you need:

  • 2 cups of dal (red lentils)
  • 2 cups of romano beans or green beans
  • an onion
  • 1 clove crushed garlic
  • 2-3  sweet potatoes
  • Coconut milk
  • Turmeric
  • Curry
  • 1 cinnamon stick
  • A red pepper (optional)
  • A cup of mushrooms (optional)


  • In a large pan/skillet, heat the olive oil and sautee the onion, garlic, turmeric, curry together.
  • Add the sweet potatoes (cut in little cubes without the skin) and 1-2 cups of water. Cook on low-medium heat and let it simmer for 20 minutes. I'm a big fan of cinnamon so I always sprinkle the potatoes a little bit -but it's optional.
  • If you want to add mushrooms and a red pepper, they can be added to the sweet potatoes pan.
  • Cook in another pan the romano/green beans in boiling water until almost cooked.
  • Cook the dal in boiling water for 15 minutes. When ready add the lentils to the sweet potatoes pan. Add the cinnamon stick.
  • Stir in the lentils, sweet potatoes and romano beans together.
  • Add a few tbsp of coconut milk.
  • And Voilà! It takes about 30 minutes and you'll have a healthy delicious plant based dish to enjoy!

Bon appétit!