Bowls/ Plant-Based/ Recipes/ Vegan

So Yummy, Says Me Bowl


Hungry? Open Sesame!

This is a flavourful, filling, and super easy buddha bowl composed of roasted yam, cauliflower, broccoli, and crispy kale, topped with sesame-ginger drizzle on a bed of quinoa. A healthy and super satisfying plant-based meal packed with fibre vitamins A, K, and C, as well as copper, manganese, iron, magnesium, and calcium—the So Yummy Says Me Bowl is a tasty powerhouse of fuel for your adventures!

Nutritional Highlights

Broccoli – Broccoli is full of free-radical fighting Vitamin C and is a good source of phytonutrient flavonols, particularly endurance-enhancing Quercetin.

Cauliflower – This versatile vegetable is not only low in calories but also packed with vitamins and minerals. Rich in the vitamin C, Cauliflower helps athletes with tissue growth and repair in all parts of the body. Cauliflower is also rich in inflammation-fighting antioxidants and digestion-aiding fibre.

Kale – For athletes, the iron in Kale will transport oxygen to various parts of the body. The Vitamin B6 in Kale will help maintain healthy nervous and immune systems. Kale is packed with digestion-aiding fibre, blood-boosting iron and nervous-system enhancing copper.

Quinoa – Essential nutrients for muscle recovery, one cup of quinoa delivers minerals, fiber, antioxidants, enzymes, all nine essential amino acids and nine grams of protein, making it one of the most complete foods in nature. Iron-rich quinoa helps the body produce energy and helps the blood deliver oxygen to muscles. Particularly critical for female and endurance athletes who are often iron-deficient.

Yam – Yams are made up of complex carbohydrates and dietary fiber allowing for slow uptake to keep blood sugar levels steady. Yams have healthy skin promoting and bone strengthening vitamin A, which also works to heighten night vision.

Ginger – Ginger is among the healthiest and zestiest spices on the planet. A natural anti-inflammatory, it may reduce nausea, help with digestion, fight cancer and boost the immune system. For athletes, ginger can open up your airways, assist in weight-loss, improve circulation and strengthen your immune system.

Sesame Seeds – Rich with skin-enhancing zinc, heart-healthy magnesium, anemia-fighting iron and cholesterol-lowering and cancer-fighting phytosterols.

Pink Himalayan Salt – Containing at least 84 naturally occurring trace elements in their natural mineral form, the benefits of natural Himalayan Crystal Salt range from Regulating the water content throughout your body and promoting healthy pH balance in your cells to preventing muscle cramping and aiding in proper metabolism functioning.

So Yummy, Says Me Bowl

Print Recipe
Serves: 2 Cooking Time: 40min


  • 2 c broccoli florets
  • 2 c cauliflower florets
  • 1 small yam, cubed
  • 1 large handful baby kale
  • 1 c quinoa
  • 1 tbsp black sesame seeds
  • 1 tsp grapeseed oil
  • 1 tbsp sesame oil
  • 1 tsp tahini
  • 1 tsp bragg liquid soy
  • 1 tsp juice from grated ginger
  • 1/2 tsp pink himalayan salt



Prepare quinoa


Drop 1 cup of Quinoa and 1 3/4 c water into a pan, bring to a boil and simmer for 15-20min.


Prepare veggies


Pre-heat oven to 425 °F


Place the yams and cauliflower into a large cast iron baking dish. Drizzle 1/2 the grapeseed oil and half the sesame seeds and toss until the yams and cauliflower are coated evenly.


Turn down the oven to 375 °F and bake for 30min.


Massage the kale with half the sesame oil and remaining sesame seeds. Place a thin layer onto a separate cast iron pan and bake for 10-15min, until crispy.


Once yams are tender in the centre, add your broccoli and toss. Put back in the oven for 10min.


Says Me Drizzle


In a small bowl, combine tahini, remaining sesame oil, Bragg and ginger juice.


To plate


Add your quinoa and top with veggies & sauce!

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