Summer Buddha Bowl
Bowls are one of my favorite ways to enjoy lunch. I love being able to eat a ton of different foods in one sitting, and bowls are easy to put together and loaded with ingredients. You can make your own Buddha Bowl anyway you would like, but you can use mine as a starting point for loaded nutritional goodness. Here are some tips for creating your own bowl:
- Start Off With A Base: I like to use quinoa, but you can also use other whole grains such as brown rice, farro, or even oats.
- Incorporate A Healthy Fat: I like to use avocado and olive oil, but nuts work great as well. Experiment with nut-filled pestos or even consider adding in some wild-caught salmon.
- Load On The Veggies: The more, the merrier. Consider a mix of leafy greens with some roasted root vegetables for balance.
- Pile On The Seeds: Whether it's chia, hemp, or sunflower seeds, these additions add not only crunch, but essential nutrients like omega-3s, fiber, and minerals as well.
What are your favorite Buddha Bowl ingredients?
Ingredients (serves 1)
- 1/2 cup cooked quinoa
- 1/2 large sweet potato
- 1 purple carrot
- 1/2 avocado
- 1/4 cup chopped plum tomatoes
- 1/2 cup arugula
- 1 tablespoon sunflower seeds
- 1 tablespoon hemp seeds
- Juice of 1 lemon
- 1 1/2 tablespoons extra-virgin olive oil, divided
- A pinch of pink himalayan salt
1. Preheat oven to 425 degrees Fahrenheit. Add quinoa to a bowl.
2. Slice sweet potato into 1/2 inch wedges crosswise. Place on an aluminum foil-lined baking sheet and drizzle with 1/2 tablespoon olive oil. Bake for 15 minutes or until potatoes begin to get soft and crisp around the edges.
3. When sweet potatoes are ready, add to the bowl. Using a peeler, shave the carrot, and add to the middle of the bowl. Slice avocado and add as well. Follow with plum tomatoes and arugula.
4. Top your bowl with sunflower seeds, hemp seeds, lemon, remaining olive oil, and a dash of pink himalayan salt.