These bowls are a great way to ensure a nutritionally well-rounded meal; protein, grains and plenty of veg!

BBQ Jackfruit Bowls with Grilled Corn and Slaw

• Recipe by Amy Lanza, Nourishing Amy with Moorish, nourishingamy.com

Serves: 2

A vibrant, wholesome and flavoursome plant-based bowl filled with homemade BBQ jackfruit, grilled corn, charred peppers and a quick pickled cabbage. Fill it up with quinoa and avocado for a delicious gluten-free lunch or dinner.

For the BBQ jackfruit:

• Olive oil

• 1 red onion, thinly sliced

• 4 garlic cloves, thinly sliced

• 1 tsp smoked paprika

• ½ tsp ground cumin

• ½ tsp ground coriander

• 1 tin jackfruit (drained weight 225g/8oz)

• 80g (2.8 oz) sun-dried tomatoes, chopped

• 1 tin chopped tomatoes (400g/14oz)

• 1 tbsp apple cider vinegar

• 1 tbsp maple syrup

• 1 tbsp tamari soy sauce

• Salt and black pepper

For the bowl:

• 100g (3.5 oz) quinoa

• 1 cob corn, chopped into quarters

• 4 mini peppers or 1 red pepper, sliced

• 1 pot Moorish Pickled Slaw

• 1 handful salad leaves

• 2 tbsp vegan yoghurt

• Fresh mint and/or coriander, chopped

• Mango slices

1 Heat 1 tbsp olive oil in a frying pan and add the red onion and garlic for 5 minutes until softening. Add in the spices and fry for 2 minutes until smelling fragrant.

2 Drain the jackfruit and break it up slightly with your hands. Add the sun-dried tomatoes and jackfruit to the frying pan and stir to coat in the spices. Pour in the tinned tomatoes, apple cider vinegar, maple syrup and tamari soy sauce with some salt and black pepper. Stir and allow to simmer for 15 minutes.

3 Meanwhile cook the quinoa according to packet instructions, drain and leave to cool before fluffing up with a fork after 10 minutes.

4 Heat the grill to high and brush the quartered corn cobs and pepper slices with a little olive oil and sprinkle with salt. Grill the corn for 10-15 minutes, turning regularly until evenly charred. Place the peppers under the grill, cooking for 10 minutes, flipping over halfway through.

5 To serve, spread a few salad leaves in each bowl, top with the quinoa, BBQ jackfruit, Moorish Pickled Slaw, grilled corn and grilled pepper. Serve with a drizzle of vegan yoghurt and some fresh herbs and mango slices.

Spicy Tempeh Nourishing Bowl

• Recipe by Better Nature, betternaturefoods.co

Serves: 2

Now this is how you eat a nourishing bowl without compromise! Tasty, nutritious, delightfully colourful and so easy to put together, it’s got it all.

• 1 sweet potato, sliced into small chunks

• 1 courgette, sliced into small chunks

• 1 aubergine, sliced into small chunks

• 4 tsp of olive oil (or oil of your choice)

• ½ tsp salt