The Complete Stress Buster Bowl
  • Main Bowl Ingredients
  • 4 cups leafy greens, any that you like
  • 1 cup snow peas, trimmed
  • 2 ripe avocados, halved, pitted and thinly sliced into long strips
  • 1 punnet of blueberries
  • Turmeric roasted sweet potato
  • 2 eggs, boiled halved
  • 2 tablespoons of soy sauce, to taste
  • Bowl Garnishes
  • 1 small cucumber, very thinly sliced
  • Thinly sliced green onion (about ½ small bunch)
  • Lemon wedges
  • Toasted sesame oil, for drizzling
  • Black sesame seeds
  • Drizzle of sesame oil
  • Flaky Sea Salt
  • Orange Ginger Dressing
  • 1 orange, juice
  • 2 tablespoons soy sauce
  • 1 teaspoon grated orange zest.
  • 1 teaspoon fresh ginger, crushed
  • 2 tablespoons olive oil
  1. Turn the oven on to 180 degrees Celsius and line an oven tray with baking paper. Peel and dice the sweet potato, toss with a pinch of salt, ½ teaspoon of turmeric and a tablespoon of olive oil. Roast in the oven for 20 minutes or until cooked.
  2. Bring a large pot of water to boil. Once the water is boiling, add the quinoa and continue boiling for 25 minutes. Drain well, and return the quinoa to the pot. Season to taste with 1 to 2 tablespoons of soy sauce, and stir to combine.
  3. Right after putting the quinoa on to cook
  4. To make the dressing, place all the ingredients in a shaker and vigorously shake together.
  5. Divide the quinoa mixture and raw veggies into 4 bowls. Arrange cucumber slices along the edge of the bowl. Drizzle lightly with orange ginger dressing and top with sliced green onion. Place a lime wedge or 2 in each bowl.
  6. Divide the avocado into the bowls. Lightly drizzle sesame oil over the avocado, followed by a generous sprinkle of sesame seeds and flaky sea salt.
  7. Serve immediately.
  8. Serves 4
Recipe by Real Food Pledge at