So, Buddha bowls have really nothing to do with Buddha. But they are still very delicious and super healthy. Now that the summer is over, I’m back to meal planning and eating healthy! The Buddha bowl, or really just a super yummy grain bowl, is a delicious way to stick to a healthy diet and get a lot of flavor into your meal.
What’s your favorite way to Buddha bowl? Tell me in the comments and tag me on Instagram!
PS. Veggie Passport is on Facebook now! You can follow the page here.
2 cups arugula
1 cup shaved Brussels sprouts
1 can chickpeas, drained and rinsed
1 ½ cups cooked quinoa
2 sweet potatoes, cut into ½ inch cubes
2 cups broccoli florets
1 avocado, sliced
¾ cup coconut milk
¼ cup tahini
One lemon, juiced
One bunch cilantro
1 tbsp mustard
½ tsp salt
Hot sauce, optional
Preheat the oven to 375 degrees F. Toss the broccoli florets and cubed sweet potato with olive oil and 1 tsp sea salt. Let roast for 30 minutes, tossing halfway through.
Combine the coconut milk, tahini, lemon juice, cilantro, mustard and salt in a food processor or blender and blend until completely smooth. Refrigerate until ready to use.
Add a little of all ingredients (arugula, Brussels sprouts, chickpeas, cooked quinoa, sweet potato, broccoli, and avocado) to a bowl.
Drizzle with your green dressing and hot sauce.