Have you ever felt gunky, gassy, and lethargic after a meal? If your day of eating usually includes takeout, waffle fries and Caesar dressing, you probably know what I’m talking about. That slight tug in your belly after you’ve finished off a Mcflurry, that deep desire to fall into a sleep coma after a buttery grilled cheese sandwich…. You know what I mean.
The meal we’re talking about today will provide you with nourishment, satisfaction and deliciousness. Oh, and for anyone out there who is constantly in a time crunch, this recipe is quick and easy to make. So you have no excuse not to prep this lil’ meal. And although this recipe is a “Buddha Bowl,” I promise you won’t look like Buddha after licking the bowl clean.
This meal checks off most of the items on your daily needs list — Superfood? Check. Veggies? Check. Protein? Check. Healthy fats, grains and greens? Check, check, and — you guessed it — check.
Here’s what you’ll need:
1 cup spinach
1/2 cup cooked quinoa
1/2 cup cooked chickpeas
1/4 cup chopped purple cabbage, lightly steamed
1 cup veggies of your choice
*I mini red peppers, buttercup squash, and spaghetti squash
1/2 avocado, mashed
1 tsp olive oil
1 tsp lime juice
Pinch garlic powder
Salt + pepper
What You Do:
Prepare quinoa and chickpeas according to package directions.
Steam cabbage in 1 inch water on stovetop.
Lightly season your veggies with olive oil and salt and pepper, then roast in the oven 400F.
Layer all base ingredients into bowl (make it look pretty!)
To make the dressing, combine all ingredients in a food processor or blender. You can also mash the avocado by hand, but the dressing won’t come out as smooth and creamy.
Drizzle dressing over your bowl and voila!
I hope you enjoy this recipe as much as I do. I personally love how versatile it is — you can swap out the quinoa for brown rice, the chickpeas for black beans, and the spinach for kale or romaine — which prevents you from getting bored throughout the week.