Well Balanced “Buddha” Bowl

Wellness Tip- Don’t forgo the yolks! While many studies have said that egg yolks aren’t good for you, they actually contain most of the nutrients that eggs provide. Whole eggs are a nearly perfect food, with almost every essential vitamin and mineral our bodies need to function. It is one of the few natural food sources of vitamin D and contains 7 grams of high-quality protein. Whole eggs are also full of omega-3 fatty acids and deliver many of the B vitamins and nutrients. When you eat only the egg whites, you’re missing out on all of these nutritional benefits and are getting only 3.5 grams, or half, of the protein. (Jillian Michaels – http://www.jillianmichaels.com/fit/lose-weight/myth-eggs)

Bowls like “Buddha” bowls have been my go to dinner when cooking for my wife or company. There are so many varieties between the different sauces and ingredients. The staples of Buddha bowls are the incredibly healthy chick peas, avocado, rice or quinoa, and whatever veggies you like! I’m also a big sauce person, so any time I can use whole ingredients to make a sauce, I jump on it! This bowl is very well balanced, hence the “Buddha” name. This recipe is courtesy of wellandfull.com

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Serves 2

Quinoa
  • 1 Cup Quinoa, rinsed
  • 2 Cups Water
Chickpeas
  • 1½ Cups Cooked Chickpeas
  • Drizzle Olive Oil (or other neutral oil)
  • ½ Tsp Salt
  • ½ Tsp Smoked Paprika
  • 1 Tsp Chili Powder
  • ⅛ Tsp Turmeric (or some kind of curry powder)
  • ½ Tsp Oregano
Red Pepper Sauce
  • 1 Red Bell Pepper, ribs and seeds removed
  • 2 Tbs Olive Oil (or other neutral oil)
  • Juice from 1 Lemon
  • ½ Tsp Pepper
  • ½ Tsp Salt
  • ½ Tsp Paprika
  • ¼ Cup Fresh Cilantro
Everything Else
  • Mixed Greens
  • An Avocado

 

  1. Start by cooking the quinoa. Bring 2 cups water to a boil, then add quinoa. Simmer for about 15 minutes until all water is absorbed. When done, remove from heat and keep covered for about 10 minutes so quinoa can absorb any excess water.
  2. Preheat oven to 425. In a bowl, toss chickpeas, oil, and spices until chickpeas are evenly coated. On a baking sheet lined with parchment paper, bake chickpeas for 15 minutes. When done, remove from oven and let cool.
  3. To make red pepper dressing, add all dressing ingredients to a blender and blend until smooth.
  4. Finally, assemble the buddha bowls. In two bowls, add quinoa, mixed greens, avocado, and chickpeas. Drizzle everything with red pepper sauce

 

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