Monday, February 27, 2017

Jumping On The Buddha Bowl Bandwagon

Go on any health-focused food blog and you will find some version of a brightly coloured Buddha Bowl. Come to think of it, do a quick scroll through your Instagram on any given weekday, and you're bound to find an image of some sort of Buddha Bowl there as well. It's clear to see that everyone is doing the Buddha Bowl, and it was my time to jump on the mindful eating bandwagon!

I'm big on eating leftovers for lunch, but not every dinner leaves me with enough tasty leftovers that I can work into a full lunch, meaning that I often turn to unhealthy quick-fixes that generally leave me feeling guilty, lethargic, and not very satiated. With some time to spare one morning last week, I figured I would take the time to jump into some food prep to get my Buddha Bowl game on for the week! Though my fridge didn't feel stocked, it was easy to come up with enough ingredients to make a delicious and satisfying bowl that I would feel excited to eat a few days in a row. 
I started by cubing up some sweet potato, tossing it in some herbs and spices, and throwing it into the oven for 20-30 minutes to roast. While my sweet potato cubes were tenderizing in the oven, I whipped up a few servings of quinoa with some homemade vegetable stock that I had ready in the freezer, and tossed some canned chickpeas in some spices and heated them up on the stove. By the time I had some sugar snap peas and cilantro chopped, and a tahini dressing whirred in the blender, my sweet potatoes, chickpeas, and quinoa were all ready! It was just that easy and fast. Throw everything in a bowl, drizzle it with dressing, and sprinkle with cashews and you've got yourself healthy and satisfying lunches for days! This dish is so simple and easy, there's no need to include a recipe at all! I just listed the ingredients, and even that is up for you to play around with. Use whatever ingredients you have on hand to make your Buddha Bowl work for you! How do you Buddha Bowl? 

cooked quinoa 
roasted sweet potato, cubed
spiced, warmed chickpeas
sugar snap peas, sliced on a bias
lightly salted cashews
cilantro, finely chopped

  1. Place quinoa in a bowl and top with sweet potato, chickpeas, and sugar snap peas. Drizzle with dressing and sprinkle over cilantro and cashews. Serve. 
Listening To:

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