While I love cooking, I typically don’t want to spend my whole day doing it. I think that’s why so many people have gotten into meal prepping: cook on Sunday and eat for the whole week. I love the concept, especially when you have a busy week ahead of you, but I don’t want to eat the same thing every day! Enter the Buddha Bowl.
The recipe here is portioned for one serving, but you definitely don’t want to do all of this cooking for just one meal. Lately, I’ve been cooking lots of quinoa, lentils, and vegetables and storing them away to build whatever kind of lunch I want that day. Indian spiced lentils with spinach, caramelized onions, and sweet potato? Quinoa with taco seasoning and grilled chicken, avocado, cherry tomatoes, and black beans? The combinations are endless and perfectly accommodating to any and all leftovers that are hanging around the fridge. Just make sure to add protein (both lentils and quinoa have tons of this!), lots of veggies, and any seasonings you want.
Sweet Potato Quinoa Buddha Bowl
-1/2 sweet potato
-1 c cooked quinoa
-1/4 of an avocado
-2 c kale, chopped
-1/2 tsp coconut oil
-1/4 of a roasted chicken breast
-1/4 c roasted chickpeas*
-sliced red onion
-salt, pepper, nutritional yeast, and red pepper flakes to taste
Roast your sweet potato at 400º for about 50 minutes to an hour or until it’s very soft. (You can make this and the chickpeas at the same time) Next add the kale and coconut oil to a pan with a little salt and pepper and cook until wilted. Finally just add everything to a bowl and season to taste.
*For the roasted chickpeas, drain, rinse, and pat dry 1 can of chickpeas. Then put them on a baking sheet with 1 tsp of coconut oil and a few dashes of cayenne pepper, cumin, garlic powder, salt, and pepper. Bake them at 400º for 40 to 50 minutes, shaking every 15 minutes or so. You want them to get very crunchy–usually a couple of mine burn while this is happening, but they taste great too! These are one of my all time favorite snacks, so I usually make a couple of cans at a time.