Winter goodness bowl with a green sauce

Winter goodness bowl with a green sauce

winter goodness bowl with a green super sauce for two

Yet another quick and dirty lunch from me today. A bowl of seasonal winter goodness smothered in a super green sauce that’s tasty, healthy and nice to look at too.

How are you getting on with your NY resolutions, by the way? I’m pretty pathetic, to be honest. So you know how I vowed that no sugar will pass my lips in January?

Well, do two squares of dark chocolate (pretty large squares, so they probably count as four) with your afternoon espresso count? In my twisted mind, they don’t…so I’ve been having them daily. I figured that going cold turkey is just too painful and totally unrealistic, frankly. Plus, two (that may look more like four to an onlooker) squares of dark chocolate have never hurt anybody, have they?

My new philosophy is that if you eat healthily throughout a day, you should not deny yourself a small treat. In my experience, denial is less healthy in the long run as, for me at least, it often leads to binging at some point. Today’s recipe is an idea for a healthy and filling lunch. It will earn you some brownie points you can later spend on a little sweet treat.

We have this kind of lunch quite a lot. Goodness bowls (also known as buddha bowls) can be real time savers. I like to make large quantities of each component once every few days and then simply put them together just before lunchtime. Or if I have a shoot planned, I prepare them in the morning and when the hunger strikes at lunchtime, I don’t have to lose precious daylight to lunch prep.

green super sauce for winter goodness bowl

winter goodness bowl with a green super sauce

10 min
30 min
10 min
30 min


  • ½ cauliflower, divided into large florets
  • small sweet potato, peeled and cubed
  • a wedge of red cabbage, shredded finely
  • 50 g spinach
  • 1 cup of cooked chickpeas
  • ½ cup roasted buckwheat, cooked
  • 1 small courgette, sliced with speed peeler
  • olive oil
  • 1½ tsp cumin
  • ½-1 tsp hot chilli powder
  • ¼ tsp sumac
  • salt
  • a handful of pomegranate seeds, to garnish (optional)


  • 3 tbsp / 45 ml tahini
  • about 3-4 tbsp water, to thin
  • 3 tbsp / 45 ml lemon juice
  • 30 g / small bunch of fresh parsley, leaves only*
  • 1 garlic clove, pressed
  • ¼ tsp hot chilli powder
  • ½ tsp salt
  1. Heat up the oven to 200° C / 390° F and line a baking tray with a piece of baking paper.
  2. Put cauliflower and diced sweet potato into a large bowl. Mix in 1 tbsp / 15 ml of olive oil. Season with 1 tsp of cumin, ½ tsp chilli powder and salt. Spread on the prepared baking tray and bake for about 30 minutes. About 15 mins in, flip the veggies with a spatula to make sure they bake evenly. Cauliflower is usually ready a tad earlier than sweet potatos so check up on it 20-25 minutes in and remove from the oven once tender. Continue baking sweet potato for another 10-15 minutes.
  3. In a small bowl, combine all sauce ingredients apart from parsley leaves. Stir well until you get a smooth sauce. Chop parsley leaves roughly and put them into a chopper with the mixed tahini sauce. Blitz well until the sauce turns a beautiful green. If you don’t have a chopper, you could use a pestle and mortar to crush parsley finely and release its beautiful green juices and then add it to the sauce.
  4. Heat up a tablespoon of olive oil in large frying pan. Add cooked chickpeas and toss well in oil. Season with salt (I used unsalted, home-cooked chickpeas), ½ tsp of cumin, ¼ tsp chilli and sumac. Toss well until chickpeas are evenly coated in the spices and warm.
  5. Assemble the bowls by putting roasted cauliflower, sweet potato, spiced chickpeas, cooked buckwheat, raw cabbage, spinach and courgette shavings into each bowl. Serve with the green tahini sauce.

*Parsley stalks are more fibrous, which spoils the consistency of the sauce and they have a bit of a bitter aftertaste. Best save them (they can be frozen) for making a vegetable stock.

9 g
18 g
3 g
15 g
52 g
*per serving
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2 reviews, 10 comments
Natassa Xydi:
Hi! it looks amazing! what does it mean roasted buckwheat, cooked? i usually boil it thats how i cook it... and i didnt get why not put all ingredients together when making the sauce?
    Hi Natassa,
    Buckwheat comes in two varieties: raw and toasted/roasted. They taste differently and have a different texture when cooked. I used roasted buckwheat in this recipe and would not recommend using raw version. I prefer to arrive at the best consistency first and then add the herbs, but you can certainly just put it all in a blender. Hope this helps! Ania
Admar martins:
Hello, my name, Admar Martins, I looked at your work, I thought it was very good, I would like to know, yes, I would clean it up as an affiliate of yours.
    Thanks so much :) Ania
I made this recipe last night and it was awesome - so beautiful to look at and so tasty! It did take a lot more time for me to prepare, though - a lot of slicing and dicing, and I had to roast and cook the buckwheat, and run out to the garden to pick the lemon and the spinach, and the parsley. This recipe is now in my favorites file and I know I will make it often. Thank you so much for this wonderful creation!
    Aw, thanks so much for lovely feedback, Carol. It made my day! Ha ha, sorry my timing estimate didn't include running to the garden time;) Fabulous that you were able to incorporate so many home-grown veggies. It must have made it taste even better!
    Glad to hear that it's a keeper! x
Exactly what I need! Thanks for this recipe. By the way, I also tried to forgo sugar this month. On day three I had such a headache that I gave up. So having a little bit of chocolate every day is definitely the right thing to do. x
    Thanks Meike:) Glad that you like this recipe. Re: chocolate addiction - tell me about it:) I simply cannot ditch it, no matter what! But as you say, I think small amount is okay. As long as I lock the rest of the bar away afterwards, I'm okay.x
karen tanner:
looks scrummy but what is sumac?
    Thanks Karen:) Glad you like it! Sumac is a berry which is dried and ground (it’s sold as a powder). You should be able to get it in good spice shops and Middle-Eastern shops. It has a tangy flavour. If you cannot find it just skip it - it's not a deal breaker in this recipe. Hope that helps. Ania
Great recipe. Can you just eat the courgette raw? just sliced or did I miss something? thanks.
    Thanks Andreia, glad you like it! Yes, you certainly can:) It's delicious dressed with some live oil, chilli, garlic, lemon! Works best with baby courgettes.
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