BUDDHA BOWLS: HOW TO

Buddha bowl, poke bowl, superfood bowl, what even is that?
Pretty much a whole bunch of good food in one bowl. This is the best thing to do for meal prep in my opinion because it is SO EASY, and also delicious. I’ll list a few other options below at the end of this recipe so you can change it up.

Prep Time: 15 minutes Cook Time: 25-30 minutes Serves: 3-4

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Ingredients:

  • 1-2 cans of chickpeas (depending on servings, 1 can yields about 2-3 serves)

  • 1/2-1 sweet potato and/or pumpkin

  • Vegetables of your choice, I have:

    • Zucchini, capsicum, carrot, broccolini, kale and fresh spinach

  • 1 cup quinoa cooked in veggie stock

  • Spices (to taste): cumin, paprika, turmeric, chicken salt, garlic powder, onion powder and nutritional yeast

  • Olive oil

  • Fresh lemon (optional)

Method:

  1. Pre-heat oven to 180 degrees celsius. Chop up pumpkin and sweet potato, lay out flat on a baking tray lined with baking paper and season with olive oil and spices (about 1 tsp each) to your taste.
    Throughly rinse canned chickpeas and lay out on a separate baking tray (or the same one if you have room) and also season with olive oil and spices.
    Place in the oven for about 20-25 minutes.

  2. Chop all the rest of your veggies and place on a baking tray, excluding broccolini, kale and spinach. Season to taste and place in the oven for about 15 minutes. Wait to add in the kale a broccolini until the last 5-7 minutes of cooking time for the rest of your veg and chickpeas.

  3. Prepare quinoa in a pot and cook as per packet instructions, add some veggie stock powder to the water to make it taste extra yummy. This usually takes 15 minutes so you can line it up with the remaining time of your roasted veggies.

  4. To serve, put a handful of spinach in your bowl/containers, add the roasted sweet potato and pumpkin, roasted veggies and top with chickpeas.

  5. Optional: dress with fresh lemon juice and top with hemp seeds, pumpkin seeds and/or sunflower seeds for an extra protein hit, even use hummus or tahini as a dressing.

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Options:

  • You can swap out quinoa with: brown rice, red rice, white rice, noodles, cauliflower rice, etc.

  • You can pick whichever veggies you like or have, and you can also marinate & fry them or steam them.

  • You can swap out chickpeas with: tofu, tempeh, lentils, black bean taco mix (see previous blog posts for recipe), any other protein source you can think of.

Deanna Segrave