The sauerkraut buddha bowl is an easy to prepare bowl of delicious flavours that ticks so many of the daily nutrition boxes. You can mix up the ingredients in your bowl, but this is a great starting point. Substitute watercress for baby spinach or add some rocket for a more peppery flavour.
250g cooked puy lentils (or use any lentil prepared pouches you prefer)
100g roasted red peppers (drained and sliced)
1 tbsp natural low fat yoghurt
1 tsp red pesto
20g chia seeds
To assemble the buddha bowls, use the cooked puy lentils warmed gently according to the packet instructions and add to the bowl as a base layer.
Now add the watercress and sauerkraut in 2 further thirds of the bowl. Top with the red peppers.
Mix the yoghurt and red pesto and drizzle over the bowl before topping with the chia seeds.
Add crunchy sliced celery or cucumber if you want some more textures in the bowl.