FOR YOUR POST-NEW YEAR DETOX, nutritionist and Cordon Bleu-trained chef Ishti Saluja has 10 quick and healthy one-bowl-meal recipes, as part of Slurrp's BYOB (Build Your Own Bowl) series. Each of these recipes is a complete meal in itself, and can be prepared in 30 minutes.
Bowl 1: Kale Quinoa
Quinoa | Edamame | Apple | Parmesan cheese | Pumpkin seeds | Kale
For the dressing: Mustard | Olive oil | Maple syrup | Lemon juice
Bowl 2: Oats Prawns
Oats | Bone broth | Saffron | Cherry tomato | Black pepper | Olive oil | Garlic paste | Chilli Powder | Prawns | Coriander leaves | Steamed veggies
Bowl 3: Kidney Beans
For the dressing: Cashew nut paste (made with cashews soaked overnight, then blended to a paste) | Basil leaves
For the salad: Mixed greens | Kidney beans | Cooked Cajun spiced grilled chicken | Feta cheese
Bowl 4: Sprouts With Tofu
Chili oil | Tofu | Kale | Sprouts | Avocado
For the dressing: Tahini | Ginger garlic paste | Nutritional yeast | Chili oil | Soy sauce | Lemon juice
For the garnish: Black sesame seeds
Bowl 5: Chickpea Quinoa
Cherry tomato, red pepper sauce, olive oil, salt (Roasted in the oven at 180°C, then blended) | Green beans (Roasted in the oven at 180°C, with olive oil and salt, until beans are cooked) | Nutritional yeast + Sunflower seeds (Roasted in the oven at 180°C for about 10 minutes, until yeast turns golden brown) | Quinoa, cooked | Chickpeas, boiled | Ricotta | Chopped red onion
Bowl 6: Dalia
Chopped onion | Tomato paste | Dalia (Bulgur wheat) | Salmon + Garlic paste + salt + olive oil (Wrap in foil, then bake in the oven at 190°C for 15 minutes) | Broccoli + salt + olive oil (Bake in the oven at 190°C for 15 minutes) | Hung curd | Red chili powder | Garlic paste | Salt
Optional, for the garnish: Fried onion flakes
Bowl 7: Egg Noodles
Egg noodles | Baby corn | Dried chili paste | Bone broth | Steamed edamame | Sweet red chili (garnish) | Chopped peanuts | Coconut milk
Bowl 8: Spinach Rice With Tofu
Spinach (boil, blended) | Olive oil | Mushroom | Tofu | Soy sauce | Ginger garlic paste | Cooked white rice | Egg
To garnish: Red chili + black sesame
Bowl 9: Tamarind Fish
Chickpeas* | Couscous, cooked | Olive oil, red onion, bell pepper, kale (sauteed in olive oil, with salt).
To prepare the fish fillet: Sauté tamarind paste and olive oil in a pan. Add the fish and cook on both sides.
*Bake with pumpkin seeds, dried Italian herbs and olive oil, at 190°C for 15 minutes.
Bowl 10: Mixed Salad
Base: Courgette (baked with paprika and olive oil at 190°C for 15 minutes)
Dressing: Greek yoghurt | Tahini | Garlic paste | Lemon juice | Za’atr
(Mix in proportions indicated in demo)
Toppings: Cucumber | Cajun spiced grilled chicken | Sweet corn
Garnish: Jalapeño | Radish | Red onion, chopped