Vegetarian Buddah Bowl & Other Winter Warmers

Buddah-Bowl-webVegetarian Buddah Bowl & Other Winter Warmers


I don’t know about you but I love a cold snap… Bright, dry & crisp. It’s an excuse to wrap up warm and cosy down with some warming comfort food in front of our box sets (modern family anyone?)…

The downside of course is getting poorly, and there I was gloating that I hadn’t got a proper cold in what seems like forever, when I go and get the worst cold of possibly my life! Anyway, now on the mend, I can catch up with some eating & writing!

This was a recipe inspired by the good people at Whole Food Heaven, who have a fab vintage van that they take around festivals and the like and serve up wholesome delights such as this ‘Buddah Bowl’… Yep it’s ‘hippie food’, or more accurately wholesome food with a conscience. Perfect for a meat free Monday… I hope you enjoy it as much as we did!

Vegetarian Buddah Bowl

(inspired by the lovely people over at, who we recently saw at Alexandra Palace)

Ingredients (Serves 2):

1 chopped onion

1 thumb grated ginger

4 cloves crushed garlic

2 sweet potatoes

1 aubergine

2 tsp turmeric

1 tsp mild curry powder

1 tsp coriander seeds

1 tsp black mustard seeds

1 tsp cumin

Juice 1 lemon

Bunch fresh Coriander

1/2 cup red lentils

2 cans coconut milk

2 large handfuls cashew nuts

6 leaves cavalo nero

1 cup rice

Salt & pepper

1 tsp tamari

2 tbsp coconut oil


1. Heat your coconut oil in a large pan on the hob. Pre-heat the oven to 180C.

2. Chop the onion, grate the ginger, crush the garlic and add to the pan.

3. Dice the sweet potato & aubergine in to approx. 1” chunks & add to the pan.

4. Stir through 1 can of coconut milk and add the turmeric, curry powder, coriander seeds, mustard seeds and cumin. Bring to the boil, add the second can of coconut milk and gently simmer for 20 minutes or until the sweet potato and aubergine is soft.

5. Meanwhile bring a pan of water to the boil on the hob. Add the rice and cook through.

6. Add the cashew nuts to a roasting tray. Finely slice the cavalo nero and add to the tray with the cashew nuts. Sprinkle with pepper and a few glugs of tamari. Place in the oven and roast for around 7 minutes (fan oven) or 8-9 minutes (conventional oven). The cashews will be lightly golden and the cavalo nero will be crisp, be careful not to brown the edges. (this is easier said than done, and may require checking every minute or so as the cooking time nears)

7. Finely chop the coriander and stir through the vegetables & coconut milk along with the juice of 1 lemon, salt (or tamari) & pepper. Serve the curry over the rice with the cavalo nero and cashews to top.
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Hole Food Family

Lauren is a lifelong food lover, wife, mother and food blogger. We grow our own at the Burhill Road allotments and at home and shop around between Aldi in Walton and Waitrose in Hersham. Lauren has a keen interest in health and well-being and is an Aromatherapist and Yoga teacher in training.

For everyday family recipes that wont break the bank, are kind to your body (and ingredients found in Hersham/Walton) please visit the blog: and definitely, definitely share your feedback, tips and ideas!

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