The super bowls

We’re craving comfort bowls this season and Jason has got us sorted with these tasty recipes from his latest Juice & Blend 7-Day Reset book…

Veggie Chilli Bowl with Guacamole

Sweet potato1/2 small Olive oil 2 tbsps Himalayan rock salt 2 pinches Ground black pepper 2 pinches Paprika1/2 tsp Cayenne pepper1/2 tsp Red onion (peeled)1/2 small Celery 1 stick Garlic 1 clove Tomato purée 1 tbsp Chopped tomatoes (tinned) 150g Wild rice 80g

Red kidney beans

(cooked & rinsed) 70g Lime 1 (1/4 to serve and 3/4 to juice) Chilli1/2 Fresh coriander leaves 5g/ 1 small handful Avocado(ripe)1/2 large 1. Preheat the oven to 200°C (400°F/gas mark 6). Peel and chop the sweet potato into small chunks, place on a baking tray and drizzle with one tablespoon of olive oil. Sprinkle over a pinch of salt, a pinch of black pepper and half of the paprika and cayenne pepper. Rub into the potato with clean hands and pop in the oven for 20 minutes.

2. Finely chop the red onion and celery. Peel and crush the garlic. Heat one tablespoon of olive oil in a large pan, add the celery, half the onion, the crushed garlic, remaining spices and tomato purée, and cook over a medium heat for 2-3 minutes. Next add the tomatoes, bring to the boil, cover and simmer for 20 minutes.

3. Cook the rice as per packet instructions. Add the kidney beans and roasted potato to the sauce, cover and gently simmer for a further 5 minutes.

4. For the guacamole, cut a 1/4 wedge from the lime, pop to one side, squeeze the juice from the remaining lime into a little dish. Finely chop the chilli and coriander. Scoop the flesh of the avocado into a mixing bowl and gently combine with the chilli, coriander, lime juice and onion from earlier and a pinch of salt and pepper.

5. Place the rice into a serving bowl, add a generous amount of the veggie chilli, then add the guacamole and a wedge of lime.

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Green Veggies, Soft Sweet Potato & Spicy Chickpeas

Sweet potato1/2 medium Olive oil 5 tbsps Himalayan rock salt 1 pinch Ground black pepper 1 pinch Courgette1/2 medium Chickpeas 75g Cayenne pepper1/4 tsp Cumin1/4 tsp Broccoli florets 50g/8 small Raw cashew nuts 30g/ 1 small handful Water 2 tbsps Dijon mustard 1 level tsp 1. Preheat the oven to 200°C (400°F/gas mark 6). Cut the sweet potato into thin wedges. Place on a baking tray, drizzle with one tablespoon of olive oil, a pinch of salt, a pinch of black pepper and roast for 20 minutes, turning midway through.

2. Remove the hard ends from the courgette, cut in half lengthways and slice diagonally. Place the chickpeas in a frying pan, sprinkle with the cayenne pepper, cumin and one tablespoon of olive oil and sauté for 1-2 minutes.

3. Once the sweet potato has cooked for 20 minutes, place the courgette, broccoli florets and one tablespoon of olive oil in with the sweet potato, mix and continue to roast for a further 10 minutes.

4. To make the dressing, place the cashew nuts, water, mustard and two tablespoons of olive oil into the small food-processor container of a hand blender and blend for 30 seconds.

5. Place the roasted vegetables in a serving bowl, top with the chickpeas and drizzle with the creamy dressing.

Quinoa Comfort Bowl with Roasted Veggies & a Butterbean Hummus

Beetroot (raw) 1 medium Olive oil 5 tbsps Himalayan rock salt 2 pinches Broccoli florets 40g/8 small Cauliflower florets 60g/8 small Cumin 1 tsp Quinoa 50g Ginger root 2cm

Butterbeans

(cooked & rinsed) 200g Garlic (peeled) 1 clove Lemon (juice of) 1 Ground black pepper 1 pinch Water (if needed) 10-20ml Baby spinach 30g/1 handful 1. Preheat the oven to 180°C (350°F/gas mark 4). Wash the beetroot, top and tail, and cut into eight pieces. Place on a baking tray, drizzle with one tablespoon of olive oil and a pinch of salt. Place in the oven and roast for 20 minutes.

2. Once cooked, add the broccoli and cauliflower, drizzle with one tablespoon of olive oil and sprinkle half of the cumin over the cauliflower. Cook for a further 10 minutes.

3. Cook the quinoa according to packet instructions. Peel and grate the ginger and, once the quinoa is cooked, add the grated ginger, stir and cover with a lid.

4. To make the hummus, put the butterbeans, garlic, three tablespoons of olive oil, the juice of half a lemon, salt, pepper and remaining cumin (minus a small pinch for dressing) into the small food-processor container of a hand blender and blend for 30-60 seconds until smooth.

5. Place the quinoa, spinach and roasted vegetables into a bowl, squeeze over the remaining lemon juice and combine. Add a spoonful of hummus and a sprinkle of cumin and serve.

Roast Veggies served with Wild Rice & a Thick Lemon & Rocket Pesto

Sweet potato1/3 medium Red onion1/2 small Courgette1/3 medium Red pepper1/4 small Yellow pepper1/4 small Olive oil 5 tbsps Himalayan rock salt 2 pinches Ground black pepper 3 pinches Wild rice 60g Parmesan cheese 25g Rocket 25g or 1 small handful Pine nuts 20g Lemon (juice of) 1/2 1. Preheat the oven to 200°C (400°F/ gas mark 6). Peel the sweet potato and onion. Chop the courgette, peppers, onion and sweet potato into small chunks. Place into a roasting tin, drizzle with two tablespoons of olive oil and season. Cook in the centre of the oven for 30 minutes, stirring the vegetables halfway through.

2. Meanwhile cook the rice according to packet instructions. Next, make the lemon pesto by roughly chopping the Parmesan cheese and then place into the small food-processor container of a hand blender followed by the rocket, pine nuts, lemon juice, three tablespoons of olive oil, a pinch of salt and a pinch of pepper. Blitz for 30-60 seconds.

3. Place the cooked rice along the centre of a plate. Then arrange the roasted veggies on top, spoon over the lemon rocket pesto and fi nish with a pinch of pepper.