The Hungry Traveller's Buddha Bowl w Sesame Dressing (and a quick Q+A)

Chelsea and Sharmin are two brilliant mummas that travel, camp and, of course, eat, with their fambam tribes, and ever willing friends (pets included).  They explore everything about living a well-fed, adventure based and nature-filled existence, family in tow, and their energy is as fresh as it is infectious (like it jumps off their social media pages!).  I am stoked to have a recipe to share, alongside a few wise words, from these two...thank you xx

Definitely find these babes on insta and FB and take their advice, good for the soul and the tastebuds #winwin.

What is your favourite way to start the day?

S: My 18 mo alarm clock usually rings at 5am, so mornings start at 430am to give me time to peacefully prepare myself for a successful day.

When the chaos begins it’s become almost a tradition to enjoy a cup of tea whilst we sit at the kitchen bench and make our green smoothies.

Our little guy loves to help and it’s peace of mind that even if the day doesn’t go to plan (and we eat donuts) we’ve all had some greens, protein and a good dose of healthy fats. 

What does ‘Simply Real Good Food’ mean to you?

C: To me it means that food is as close to its natural source as possible.

Meeting local producers has changed the way our family thinks about where our food comes from and we’re much more informed and conscious that every choice affects our health in either a positive or negative way.

That doesn’t mean I don’t enjoy the occasional chocolate brownie!

Number 1 stress dissolving tool in your life?

C: As a new Mum with no partner during the week I’d be an absolute mess if it wasn’t for exercise!

Putting a pair of sneakers on, headphones in and getting out for a walk in the fresh air helps clear my head and gives me a break from baby talk! It’s free, and it’s my time to breathe. 

What is your fave wellness product and why?

S: I’m a massive lover and mildly obsessed with Coconut Oil. It’s such a versatile product from cooking, to hair masks to massaging babies! I’ve also recently started to add magnesium flakes to my morning glass of water and the benefits have been instant - So much more energy and less muscle cramping all round.

What song has you singing along on Spotify atm?

When we workout together we warm up with a crazy dance (we use the term ‘dance’ loosely), Our tunes of choice range from Sia to Flume to Gansta Rap! Anything with great bass. 

What recipe are you sharing with us and why?

S: Although we love eating, with 2 little ones we need to keep it simple in the kitchen. Gone are the days of 2 hour MasterChef style experiments! We have a few healthy and delicious recipes we’ve learnt off by heart and can smash out in 30 minutes.

We recently discovered the ‘Buddha Bowl’ and have been obsessed with it since. It’s easy enough for weeknight meals yet delicious enough to whip together for dinner with friends.

The HT Gal's Buddah Bowls

Serves 3-4 people

Buddha Bowl w Sesame Dressing

Ingredients

  • 1 large sweet potato, cut into small cubes
  • 1 large red onion, diced
  • olive oil & coconut oil
  • salt (we use pink Himalayan sea salt)
  • ground pepper
  • 2 cups baby spinach
  • chicken tenderloins, approx. 400g 
  • ½ tsp ground ginger
  • ½ tsp garlic powder
  • 1 small clove garlic, minced
  • 1 tbsp soy sauce
  • 2 tbsp peanut butter
  • 1 tbsp honey
  • ¼ cup lime juice
  • 1 tbsp sesame oil
  • 1 tbsp coriander, chopped
  • 1 tsp sesame seeds
  • 1 avocado, sliced
  • 3-4 cups cooked brown rice

Directions

  1. Preheat oven to 180 degrees. Spread the sweet potato and red onion onto a large lined baking tray. Drizzle with coconut oil, season with salt & pepper and toss to coat. Bake until the sweet potato is tender (we like ours slightly crunchy on the outside).
  2. Heat 1 tbsp oil in a large pan. Season chicken all over with salt, pepper, garlic powder & ground ginger. Add chicken to pan and cook through. Allow to rest for 10min then slice. 
  3. To make the dressing whisk together the garlic, soy sauce, peanut butter, honey and lime juice until evenly combined. Whisk in sesame oil and 1 tbsp of olive oil until smooth.
  4. Divide the rice between bowls. Top with the sweet potato/onion mix, chicken, baby spinach & avocado. Sprinkle with coriander & sesame seeds and drizzle with the dressing on top.
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