Detox Buddha bowl recipe

Our detox Buddha bowl is full of nutritious and filling ingredients, as well as bright colours and interesting textures for the perfect midweek dinner. This is a meat-free option that uses oily mackerel instead. Although this dish might be quite high in calories, it's actually full of all the nutrients you need to feel full and for your body to receive a balanced meal. The dressing is different to what you might normally have as a dressing as it is quite thick, but it's also full of delicious spices and fragrances that go really well with the leafy veg and the fish. Prepare and assemble this Buddha bowl in 30 minutes for a speedy and tasty midweek meal choice.

Ingredients

• 200g sweet potatoes, cut into thick wedges
• Pinch of chilli flakes
• ½ tbsp light olive oil
• 50g frozen peas
• 10g almonds
• ½ small garlic clove
• A pinch of sweet smoked paprika
• ½ tbsp sherry vinegar
• 1 roasted red pepper (from a jar)
• ½ tbsp extra virgin olive oil
• 1 tbsp dried breadcrumbs
• 75g cherry tomatoes
• A handful of kale
• ½ avocado, sliced
• Lime juice
• 1 mackerel fillet, chopped
• Salad leaves
• 15g chopped almonds

Method

1. Heat the oven to 200C fan, gas 7. Cut the sweet potatoes into thick wedges, toss in a pinch of chilli flakes and ½ tbsp light olive oil. Roast for 25 minutes or until cooked through. Add the frozen peas to a pan of boiling water and cook for 2 minutes. Drain and rinse under cold water.
2. To make the Romesco sauce, blitz the almonds, ½ small garlic clove, a pinch of sweet smoked paprika, the sherry vinegar, the roasted red pepper, ½ tbsp extra virgin olive oil, the dried breadcrumbs and 1tbsp cold water until smooth.
3. Build the bowl: add the potato wedges, peas, cherry tomatoes, kale, avocado and drizzled with lime juice, the chopped mackerel fillet, a handful of salad leaves and chopped almonds and the dressing.