Power up with these effortlessly healthy balance bowls

With summer in sight, it’s the perfect moment for meals that are fresh, vibrant and perfectly balanced. As the weather warms, these bowls are designed to be effortless yet deeply nourishing, offering a satisfying blend of protein, fibre and seasonal produce that fuels your body without the fuss. They seamlessly fit into any schedule, whether you need a quick weekday lunch or a leisurely weekend meal.

The best part? You can customise them to match your mood: keep them vegetarian, boost the protein or switch up the grains. Turn healthy eating into something fun and genuinely exciting with the right mix of wholesome flavours and inventive dressings.

Golden halloumi bowl with summer vegetables and risoni

This vibrant vegetarian dish is loaded with seasonal ingredients and satisfying textures. It’s light enough to be refreshing, yet hearty enough to sustain. A zingy dressing brings all the bright, clean flavours together. Lunch, dinner or whenever – this is balanced, delicious, and makes healthy eating completely effortless.

INGREDIENTS

• 1½ cups risoni pasta
• 2 tbsp extra virgin olive oil
• 200g cherry tomatoes, halved
• 6 baby cucumbers, roughly chopped
• 1 handful of green beans, trimmed and roughly chopped
• 4 spring onions, finely sliced
• 1 large handful of mint leaves, roughly chopped
• 1 handful of dill, roughly chopped
• ½ cup pitted kalamata olives, roughly chopped
• ¾ cup pumpkin seeds and/or sunflower seeds, toasted
• salt flakes and freshly ground black pepper
• 200g halloumi, cut into cubes or thick strips
• 1 tsp pure maple syrup

Lemon and maple syrup dressing

• 2 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar or white wine vinegar
• 1 tsp Dijon mustard
• 1 tsp pure maple syrup
• good squeeze of lemon juice

METHOD

1. Bring a large saucepan of salted water to a boil. Add the risoni and cook until al dente, about 8-10 minutes. Drain and rinse under cold water, then toss with 1 tablespoon of olive oil to prevent it from sticking. Set aside to cool slightly.
2. In a large serving bowl, combine the cherry tomatoes, cucumber, green beans, spring onions, mint, dill, olives, seeds, and the cooled risoni. Season generously with salt and pepper.
3. Heat the remaining 1 tablespoon of olive oil in a non-stick frying pan over medium heat. Fry the halloumi for 2-3 minutes on each side until golden. Drizzle with maple syrup and continue cooking until the syrup caramelises and coats the halloumi. Remove from the heat.
4. To make the lemon and maple dressing, whisk the olive oil, vinegar, Dijon mustard, maple syrup and lemon juice together in a small bowl until emulsified. Season with salt and pepper to taste.
5. Pour half of the dressing over the salad and gently toss to combine. Arrange the caramelised halloumi on top, then drizzle with the remaining dressing.

Serves 4

Sweet chilli prawns with Asian greens and rice

Vivid greens meet succulent, quick-cooking prawns for a meal that’s ready in a flash. It’s light, intensely flavourful, and delivers a powerful punch of protein, fibre and vitamins. Quick, easy and effortlessly balanced, it’s the kind of meal that makes healthy eating feel like a treat.

INGREDIENTS

• 20 large raw tiger prawns, peeled (with or without tail)
• 2 tbsp sweet chilli sauce
• 3 garlic cloves, finely chopped
• 2 tbsp coriander roots, finely chopped (2-3 plants)

Sweet chilli greens

• 2 cups snow peas (about 125g), trimmed and sliced lengthwise
• 2 bunches bok choy, roughly chopped
• 3 spring onions, sliced
• 3 tbsp sweet chilli sauce
• 2 tbsp light soy sauce

To serve

• steamed brown or white rice
• lime wedges
• coriander leaves
• fried shallots (optional)

METHOD

1. Combine the prawns, sweet chilli sauce, garlic, and coriander roots in a medium bowl. Toss well to coat and set aside to marinate briefly.
2. Heat a medium frying pan over medium-high heat. Add the prawns in a single layer (work in batches if necessary) and cook for 3 minutes each side until just cooked through. Remove the prawns from the pan and set them aside.
3. Using the same pan, increase the heat to high and add the snow peas and 2 tablespoons of sweet chilli sauce. Stir-fry for 2 minutes, then add the bok choy, spring onions, remaining sweet chilli sauce, and soy sauce. Continue to stir-fry for 2 minutes more, then turn off the heat.
4. Divide the rice between bowls. Top with the stir-fried greens and sweet chilli prawns. Finish with a squeeze of fresh lime juice and garnish with coriander leaves and fried shallots, if desired.

Serves 4

Spiced chicken and couscous salad

This bowl is the definition of summer eating: bright, fresh and bursting with flavour. Featuring lightly spiced chicken, couscous and a fistful of fresh herbs, it’s a perfectly nourishing and satisfying meal for lunch or a quick weeknight dinner. You get a powerful blend of protein, fibre and vitamins that provides lasting energy while keeping you feeling light.

INGREDIENTS

• 600g chicken tenderloins (or your preferred cut)
• ½ cup Greek yoghurt
• 2 tbsp lemon juice
• 1 tsp Greek or Moroccan seasoning
• salt and pepper to taste
• 1 cup wholemeal couscous
• 400g can chickpeas, drained and rinsed
• 1 Lebanese cucumber, cut lengthwise and sliced thinly into half moons
• ½ red onion, thinly sliced
• ½ cup cherry tomatoes, halved
• 4 radishes, sliced thinly into half moons
• ½ cup parsley leaves, finely chopped
• ½ cup dill, finely chopped
• juice of ½ a lemon
• 1 tsp sumac
• 1 tbsp extra virgin olive oil

METHOD

1. Combine the yoghurt, lemon juice, spices, salt and pepper in a medium bowl. Add the chicken tenderloins and toss to coat, then set aside to marinate for at least 20 minutes (or overnight).

2. Place couscous in a bowl. Pour over 1¼ cups of boiling water, cover, and let stand for 5 minutes. Fluff with a fork and season lightly. Then stir through the chickpeas.

3. In a medium bowl, toss the cucumber, onion, tomatoes, radish, parsley, dill, lemon juice, olive oil and sumac until well combined.

4. Heat a large non-stick or grill pan over medium heat. Cook the marinated chicken for 4-5 minutes on each side, or until golden and cooked through. Let it rest before slicing.

5. Spoon the couscous mixture into each bowl, piling the salad and chicken pieces on top to serve.

Serves 4

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