There are a number of things that can make you more productive. Bullet journaling has been proven to work a treat, standing at your desk boosts productivity by 50%, even drinking water is a foolproof trick. That being said, there’s nothing a delicious lunch box sitting in the office fridge to get you smashing through your to-do list.
While there’s been no study to prove this, we’d bet our #saddesklunch that the results would be conclusive. I mean, how good does it feel to know there’s a tasty container full of goodness awaiting you come 12 o’clock? It gives you something to aim towards and—if nutritious enough—provides you with the energy to power through the rest of your day.
Next time you’re stuck for lunch ideas but in need of a serious motivational meal, try these vegan buddha bowls courtesy of Jessica Sepel. Eat them cold or warm, for lunch or for dinner, either way, they’re insanely delicious.
Spiced Chickpea & Tahini Sweet Potato Bowl
“Ah Tahini, I don’t know if I could love it more! It makes everything that much more delicious and packs a great nutritional punch. The perfect match for roasted sweet potato and spicy chickpeas in this balanced JSHealth bowl!”
- 1 sweet potato
- ½ avocado, sliced
- 1 can chickpeas, drained
- 3 cups of shredded kale & baby spinach or greens of choice
- 2 tsp coconut oil, melted
- Harissa spice to taste or cayenne pepper & paprika
- 2 tbsp tahini
- Set your oven to 180° Celsius and line a baking tray with baking paper.
Dice the sweet potato and place into a bowl, add half the coconut oil and mix to coat. Place sweet potato on baking tray and place in oven for 15 mins or until soft and lightly browned.
- Lightly toast the chickpeas in a small fry pan, making sure to toss the pan to avoid burning. Take off the heat and mix through ½ tsp of harissa spice mix.
- Gently sauté the greens in a pan with the rest of the coconut oil on medium heat until bright green.
- Divide greens equally between serving bowls and drizzle with tahini. Add cooked sweet potato, toasted chickpeas and sliced avocado. Yum!
“The ultimate bowl for Spring-time cleansing! This JSHealth Bowl is full of detoxifying goodness. Carrot and beetroot are full of antioxidants that fight free-radicals in the body – and help stimulate the liver, your main cleansing organ. Turmeric is a powerful anti-inflammatory superfood, and combined with the healthy fats from tahini and olive oil, makes for a delicious and incredibly nutritious dressing.”
- 1/4 butternut pumpkin
- 1 tbsp olive oil
- 1/2 cup cooked quinoa
- 1/2 avocado, cubed
- 1 carrot, grated
- 1 beetroot, grated
- 2 big handfuls of spinach
- Sea salt
- Sesame seeds, chilli flakes, to decorate
- 1 tbsp tahini
- 1 tbsp olive oil
- 1 tsp turmeric powder
- 1 tbsp lemon juice
- Preheat oven to 180°
- Slice butternut into long wedges and arrange on a lined baking tray. Roast in oven for 35-40 minutes or until cooked through and slightly caramelised.
- Meanwhile, make the dressing by adding all dressing ingredients in a small bowl and whisking until combined.
- Divide quinoa, avocado, grated carrot and beetroot, spinach and roasted pumpkin between two bowls. Drizzle over dressing.
Miso Eggplant & Sesame Greens Bowl
“JSHealth Bowls are my favourite go-to for quick and easy nutritionally balanced meals! This yummy Miso Eggplant bowl is a great option when you want a delicious and filling meal that won’t leave you feeling heavy.”
- 1 cup brown rice or quinoa
- 1 eggplant
- 3 cups of shredded kale and/or baby spinach
- 2 tsp olive oil
- 1 avocado, sliced
- Sesame seeds & chilli flakes (optional) to serve
For Miso sauce:
- 2 tbsp white miso paste
- 2 tbsp tamari sauce
- 1 heaped tbsp dijon mustard
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 1 tbsp honey or maple syrup
- 1 tsp grated ginger
- 1/4 cup warm water
- Set oven to 180° Line a baking tray with baking paper.
Dice eggplant and lay out on baking tray, spray or drizzle with olive oil. Prepare miso sauce by mixing all ingredients together then drizzle over eggplant. Place eggplant in oven and cook for 20mins or until soft and lightly browned.
- Rinse rice or quinoa, then cook as per instructions on packet.
- Heat the rest of the olive oil in a frying pan on medium heat and add greens. Sauté until bright green.
- Divide cooked eggplant equally into 2 bowls, adding the greens, rice and sliced avocado to each. Sprinkle with sesame seeds & chilli flakes to serve.