Tangy Rainbow Bowl

‘Bowl’ recipes for cooking in your campervan! 

Being on the road we always find it a challenge to eat healthy so were super excited to discover ‘bowl’ recipes.  The beauty of a ‘bowl’ is minimal cooking/prep and the ability to throw in whatever you have in the cupboard or fridge.  Anything works!  Here are a few of our favourite but check out Natural Harry or Jamie Oliver for more bowl recipes then you could ever get through!


Tangy Rainbow Bowl

Tangy Rainbow BowlServes: 2 people

Prep time: 20 minutes

Cook time: 20 minutes


  • 300g Tempeh, sliced
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder


  • ½ cup brown rice
  • 150g carrot or sweet potato, peeled and sliced
  • 100g broccoli florets
  • ½ large ripe avocado, mashed
  • ½ cup spinach
  • 1 tablespoon purple sauerkraut
  • 100g red capsicum, sliced
  • ½ large ripe avocado, mashed
  • Roasted pumpkin and sunflower seeds


  • 3 tablespoons hulled tahini
  • 2 tablespoons purple sauerkraut
  • 1 tablespoon apple cider vinegar
  • ½ lemon, juiced
  • ¼ cup water


  1. Add 1 cup of water and the rice to a small saucepan, bring to boil and cook until water is absorbed
  2. Steam veggies and blend sauce ingredients until smooth
  3. Cook the marinated tempeh in the oven for 10 minutes
  4. Walaa! Put together and serve

The perfect nutritious bowl for the road.  Check out this video with the details on how to make it:


Healthy Green Bowl

 Healthy Green Bowl


Serves: 4 people

Prep time: 10 minutes

Cook time: 70 minutes


  • ½ a small head of broccoli
  • 1 handful of baby spinach
  • ½ a small bunch of fresh mint
  • 80 g couscous
  • 1 lemon
  • 1 handful of mixed seeds
  • 1 good pinch of ground cumin
  • olive oil
  • 50 g feta cheese


  1. Cut broccoli and cook in boiling water until bright green and soft
  2. Place broccoli on a chopping board with spinach and mint then add a pinch of salt and pepper. Next chop them up until fine
  3. Add the uncooked couscous on top of greens in a bowl and sit a lemon half in it
  4. Toast seeds and mix into bowl
  5. Add the juice from the remaining lemon half, a good amount of olive oil, the harissa, few mint leaves and feta and mix
  6. When ready to eat, take the lemon and seeds and pour in boiling water to just cover the couscous
  7. Cover bowl for 10 minutes till water is absorbed and the spinach is wilted. Add lemon juice, pour over the dressing and mix with a fork and sprinkle with seeds to finish it off!


There you have it, two easy and healthy bowls you can make on the road! Let us know how it goes!