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- Priya Anand
A salad that leaves you hunting snacks at four is a styling exercise. Training bowls need a protein you can name, a grain that sticks, and fat that slows the whole thing down — plus something crunchy so you actually want the second bite.
The formula
Half the bowl is vegetables. A quarter is beans, lentils, tofu, or tempeh. A quarter is rice, quinoa, or roasted potatoes. Finish with tahini, olive oil, or avocado and a sharp dressing.
Batch the beans and grains on Sunday. The weekday work is chopping and assembling, not cooking from zero.
“Colour is a bonus. Protein and fibre are the brief.”
Three bowls we keep on the studio board
Chickpea, cucumber, and lemon rice after easy runs. Smoky tofu, broccoli, and sesame quinoa after lifting. Black beans, sweet potato, and lime slaw when the evening class ran long.
If you eat animal protein some days, this template still holds — swap the beans for eggs or leftover fish and keep the vegetables loud.
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