I absolutely love Buddha Bowls because there is no right or wrong when it comes to making them. My only rules are to use a mix of beautiful colors and textures and to fill them with everything you love. I don’t believe in eating foods that you don’t like just because they’re healthy. Instead, I encourage you all to find and eat the healthy foods that you do love. Below, you will find recipes for two of my recent bowls, but feel free to switch out any of the ingredients that don’t suit you. Hope you’ll give my Buddha Bowls a try and let me know what you think. Don’t forget to post pics and tag @livlight_ and #LivLight.
Bowl 1 Ingredients:
Serves 1-2 (depending how hungry you are!)
- 4 cups tightly packed chopped greens (I use kale)½ cup fresh snap peas
- ½ avocado, chopped
- 2 cups roasted veggies (I used leftover cauliflower and purple sweet potatoes)
- ¼ cup radish, sliced in rounds
- ¼ cup chickpeas
- ¼ cup red cabbage, sliced in strips
- ½ cup mini tomatoes, halved
- ¼ cup cooked grain (I used leftover quinoa)
- chopped parsley and jalapeno to garnish
Lemon Tahini Dressing
- ¼ cup tahini
- 3 tbsp fresh lemon juice
- 1 garlic glove, minced finely
- 3 tbsp warm water
- salt and pepper to taste
Bowl 2 Ingredients:
Serves 1-2 (depending how hungry you are!)
- 4 cups tightly packed chopped greens (I use kale)
- ½ cup fresh snap peas
- ½ avocado, chopped
- 2 cups roasted veggies (I used leftover cauliflower and purple sweet potatoes)
- ¼ cup radish, sliced in rounds
- ¼ cup chickpeas
- ¼ cup red cabbage, sliced in strips
- ½ cup mini tomatoes, halved
- ¼ cup cooked grain (I used leftover quinoa)
- chopped parsley and jalapeno to garnish
Directions:
Place chopped greens of your choice in the bottom a large bowl. Top with a mix of roasted veggies, raw crunchy veggies, a grain, a protein (I like to use plant-based pulses like chickpeas or lentils, but you could certainly use animal protein and/or eggs if you choose), and herbs and spices if you like. Top with a good drizzle of Lemon Tahini Dressing.