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buddha bowl

this is how we like to make buddha bowls! feel free to use this as a blueprint for your own creations!

ingredients


sweet potato

  • 1 sweet potato

  • olive oil to taste

  • salt to taste

  • pepper to taste

  • garlic to taste


salad

  • organic butter lettuce

  • 2 cups bone broth (vegans: veggie broth or water)

  • 1 cup quinoa

  • 1 carrots

  • 1/2 cup of beets

  • 1/4 avocado

  • 1 box of chickpeas

  • 1 chopped pickled red onion (1 chopped red onion mixed with 1 cup of water and 1 cup of apple cider vinegar, sprinkled with garlic. Store in glass container and let rest in fridge over night!)


dressing

  • 3 tbsp red wine vinegar

  • 1/4 cup EVOO

  • 1/2 tbs honey (or dash of monk fruit)

  • 1/2 tsp dried oregano

  • 1/2 tbsp dried chipotle powder

  • 1/2 tsp garlic powder

  • Pinch of salt & pepper to taste



how to cook


  1. preheat oven to 400 degrees

  2. chop sweet potatoes into small cubes and lay in baking dish and roast for 20-30 minutes

  3. in pot, bring 1 cup quinoa & 2 cups bone broth to a boil. once boiling, bring quinoa to a simmer on low heat for 15 minutes

  4. while quinoa is cooking, make vinaigrette by whisking dressing ingredients in bowl with fork

  5. shave carrots into ribbons

  6. rinse and strain chickpeas (option to place in oven for 10-15 minutes, then toss in olive oil and garlic powder)

  7. chop beets into small cubes

  8. chop lettuce and portion into bowl

  9. when quinoa is done, fluff with fork and portion onto lettuce

  10. remove sweet potatoes from oven and toss with olive oil, salt, pepper, and garlic granules

  11. finish your bowl by topping with shaved carrots, beets, chickpeas, pickled onions, avocado, & our delicious chipotle vinaigrette!



substitutes & additions!

  • black beans, broccoli, cauliflower, cooked peppers, cooked onions, pumpkin seeds, hemp seeds, micro greens/sprouts

  • protein: chicken, steak, shrimp, or tofu



evry.day grocery list


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