Bowlie McBowlson

Bowlie McBowlson

In fairness you can put whatever you want in these bowls but here is one idea just to get you started. The key is some sort of grain base (rice, quinoa etc..) then a bunch of different vegetables prepared in differed ways layed out on top.

In this example we have rice, crispy spice rubbed chickpeas, roasted pumpkin carrots and broccoli stalks, garlic and lemon mushrooms and broccoli plus a bunch of raw vegetables


  • Pumpkin
  • Carrot
  • Broccoli (stalks and heads)
  • Can of chickpeas
  • Cucumber
  • Cherry tomatoes (halved)
  • Spring onion
  • Red onion
  • Radish
  • Fresh chilli
  • Lemon or lime
  • Bean sprouts
  • Unsalted nut mix or any nuts you have
  • Avacado
  • Rice
  • Olive oil
  • Balsamico
  • Pepper
  • Salt
  • Smoked paprika
  • Chilli powder (can leave out if you like it mild)
  • Garlic (crushed or dried whatever you have)


  1. If you haven’t got left over rice, prepare some first so it can be cooling down. The rice can be any temp you like but I find it best when only just warm
  2. Chop the pumpkin, broccoli stalks and carrots into cubes boil in water for 5mins then strain and marinate in olive oil, pepper, salt and some of the garlic. Pop in a preheated (200) oven for around 30 mins or until roasted to desired texture. Keep warm once done.
  3. Drain the can of chickpeas fry them in a little oil in a pan until crispy and brown. In a bowl add a teaspoon of smoked paprika, a teaspoon of chilli powder and teaspoon of normal paprika (drop the chilli and add more paprika if you don’t want it spicy), pinch of salt and some lemon juice. Drop the fried chickpeas in and mix around until thoroughly coated. Leave these to the side until plating time.
  4. While the veggies are roasting chop the mushrooms and broccoli heads. Blanch these in a frying pan with olive oil, garlic, pepper, salt and lemon juice don’t over cook these only 5mins is needed then turn off and leave in pan until ready to serve
  5. Put a layer of rice in your bowl, about 1 third or half of the bowl size should be more than enough you can always get more if hungry, this is supposed to be a healthy meal so don’t load up on the rice garbage guts
  6. Thinly slice the onion, cucumber and radish and lay around the side of the bowl
  7. Add your roasted veggies
  8. Add your mushrooms and broccoli
  9. Add the cherry tomatoes
  10. Add the chickpeas
  11. Add the beansprouts
  12. Add half an avacado sliced
  13. Add some nuts
  14. Sprinkle fresh chopped chilli and spring onions across the top
  15. Squirt some lemon juice over
  16. Drizzle balsamico and olive oil over
  17. Serve up and get amongst this mighty feast

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