Buddha Bowls

A healthy make ahead lunch option.

Ingredients:

  • 1 and 1/2 cups quinoa, brown rice, couscous or cauliflower rice
  • 5 cups spinach, spinach/baby kale mix or arugula
  • 2 sweet potaoes peeled and chopped into 1 inch cubes
  • olive oil
  • salt and pepper
  • 1 avocado sliced
  • 1 roma tomato, chopped
  • falafel, grilled chicken, salmon, or another protein
  • 1/2 cup crumbled feta cheese
  • chopped nuts – walnuts, almond, pine nuts, pistachio or pepitas, etc.

Preheat over to 425 degrees. Add sweet potatoes to a sheet pan and drizzle with olive oil, salt and pepper. Roast for 20-25 minutes until tender. Toss the potatoes once while cooking.

Cook quinoa according to package directions.

Layer bowls with cooked quinoa, arugula, sweet potato, tomato, avocado, falafel or chicken, feta and nuts. Top with dressing.

Jalapeno Ranch Dressing

  • 1 cup of plain Greek yogurt
  • 1/3 cup olive oil
  • 2 teaspoons white vinager
  • 1 clove garlic
  • 1 small jalapeno pepper with ribs and seeds removed
  • 3 tablespoons of fresh chopped parsley
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon onion powder
  • pinch of salt

Combine all ingredients in a food processor until it becomes a smooth dressing.