Today’s Tasty Pick: Vegetarian Garden Bowl: So good, you won’t miss the meat!

I loved meat all my life — like, really loved it.

Growing up, I didn’t even know there were people who don’t eat meat at all (and that they are actually called vegetarians!). It sounded so unreal to me back then — like, how do they survive without chicken or wors?

But as time went on, I started exploring healthier, lighter meals and discovered that vegetarian food isn’t about giving up flavour — it’s about creativity! That’s how my Garden Glow Bowl was born — a wholesome mix of roasted veggies, creamy dressing, and all the goodness your body secretly craves.

So to all my vegetarian friends — you know I could never leave you behind; I have got your back and this recipe is made just for you.

And to my non-vegetarian friends — don’t scroll away! This one’s for you too, especially if you ever feel like giving meat a tiny break… Ha ha ha!

How to make a Garden Glow Bowl

Ingredients:
The base:

• 1 cup cooked couscous (or quinoa for extra protein)
• 1 tbsp olive oil
• A pinch of salt

For the roasted veggies:

• 1 small sweet potato, cubed
• ½ red bell pepper, sliced
• 1 small zucchini, chopped
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Olive oil drizzle
• Salt & black pepper to taste

For the creamy dressing:

• 2 tbsp plain yogurt (or coconut yogurt for vegan option)
• 1 tsp honey (or maple syrup if vegan)
• ½ tsp mustard
• A squeeze of lemon juice
• A small pinch of crushed chilli flakes

Toppings:

• ½ avocado, sliced
• A handful of baby spinach or rocket leaves
• Toasted sunflower seeds or crushed cashews
• Fresh coriander (optional)

Method:

1. Roast the veggies: Preheat the oven to 200°C. Toss sweet potato, red pepper, and zucchini in olive oil, paprika, garlic powder, salt, and pepper. Roast for 20–25 minutes until golden and slightly crisp.
2. Prepare the base: Cook couscous (or quinoa) as usual, then fluff with a fork and drizzle lightly with olive oil.
3. Make the dressing: Whisk yogurt, honey, mustard, lemon juice, and chili flakes until smooth and creamy. Taste and adjust sweetness or tanginess.
4. Assemble your bowl: Add couscous to the bottom. Layer roasted veggies, avocado slices, and greens. Drizzle with dressing, then sprinkle toasted seeds and fresh coriander.
5. Serve: Enjoy warm or room temperature — it’s fresh, balanced, and nourishing.
   
   Optional twists to make it more “you”:
   *Add grilled halloumi or feta for extra flavour.
   *Mix in roasted chickpeas for crunch and protein.
   *Use spicy mango chutney instead of honey for a South African twist.
   
   HAVE YOU TRIED THIS: Today’s Tasty Pick: We are making a delicious homemade Garlic Atchar