I’m a little behind the times I think, but I have recently discovered Buddha Bowls and I love them and I eat them almost daily.
So this is one of my favorite combos and it’s super easy to make.
I make most of the ingredients in bulk at the beginning of the week so I can quickly assemble a bunch of these.
I use quinoa, lime juice, cilantro, chickpeas, and avocado.
Oh, and salt, of course.
To make the chickpeas, I rinse and drain a can, and then I sauté them in a wok with some spray oil and a bunch of cumin and some salt until the chickpeas are a little crispy.
I put those aside.
I take some of the quinoa
and mix it with lime juice
and some chopped cilantro.
I sauté a bag of kale in the same pan I made the chickpeas in until it’s a little browned and I slice up an avocado and squeeze some lemon juice on it so it doesn’t get brown.
Then I assemble it all in a bowl.
It’s so good.
It’s also vegetarian and vegan and satisfying and full of protein, good carbs and good fats.
I assemble a couple containers so I have something to grab and go during the week.
I love this because you can eat it warm or cold, it’s easy to assemble and it holds up pretty well in the fridge.
I have a swim meet all weekend, and I made this today. I have to leave before 6 a.m. on both days, and now I’ve got my lunch ready to grab out of the fridge and take with me!
If you haven’t made yourself a Buddha bowl yet, try this one. It’s super easy and super good!