As I mentioned in my recent blog post, Buddha Bowls are my new healthy obsession. Here is the recipe I created while at the photo shoot and you can check out the original blog post here too! I hope you enjoy these bowls as much as I do. Remember you can add in so many different vegetables and grains and never eat the same bowl twice! Not keen on eating vegetarian dishes? That’s ok you can add a grilled protein such a chicken, fish or meat to these bowls too.
Serve For: 1-3 Bowls
Preparation Time: 15
Cooking Time: 15
Ingredients:
- 1/3 Cup Hummus (gluten-free)
- 3-4 Leaves Bibb Lettuce
- 1/2 Cup Garbanzo Beans
- 4 Each Cherry Tomatoes
- 1 Each Spiral Cut Carrot (I like to use multi-color carrots)
- 1/3 Cup Quinoa (rinsed/cooked)
- 1 Each Radish (use different types)
- 3-4 Pieces Pickled Red Onion
- 1 Package Micro Greens
Steps:
- First, start with rinsing the quinoa and place on the stove to cook. Follow the instructions provided on the back of the packaging. I like to add vegetable stock to add a little more flavor.
- While the quinoa is cooking, clean and cut up vegetables you want to put in your Buddha Bowl. Take hummus and “smear” it on the bottom of your bowl. Next layer in a few leaves of lettuce. Continue to layer in the vegetables you’ve selected.
- Once the quinoa is finished, fluff with a fork and spoon onto the hummus, finishing off with garbanzo beans, and micro greens.
Notes: You can drizzle on avocado oil as needed or even a champagne vinaigrette. You’ll have some leftover ingredients depending on the package size you purchase. Don’t fear, you can use the remaining ingredients in the next bowl you make. Like I mentioned it’s all based on your favorite tastes!
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