Buddha Bowl Meal Prep
Ingredients
for 4 servings
CHICKPEA BOWL
- 1 tablespoon oil
- 16 oz (455 g) chickpeas, 1 can, drained and rinsed
- 1 teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon tumeric
- 1 teaspoon red pepper flakes
- 2 sweet potatoes
- oil, to taste
- salt, to taste
- pepper, to taste
- 1 cup (170 g) quinoa, cooked
- 1 cup (40 g) mixed greens
- ½ avocado, sliced
- 1 tablespoon pumpkin seeds
SAUCE
- 2 tablespoons hummus
- 1 tablespoon water
- ½ lemon, juiced
TOFU BOWL
- ½ package extra firm tofu, sliced in thirds
- ½ teaspoon ginger powder
- ½ teaspoon garlic powder
- salt, to taste
- pepper, to taste
- 2 cups (300 g) broccoli floret
- oil, to taste
- 1 cup (230 g) brown rice, cooked
- ½ cup (75 g) edamame
- ½ cup (55 g) shredded carrot
- 2 teaspoons sesame seed
SAUCE
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon honey
- ½ teaspoon sriracha
Preparation
- Preheat oven to 450°F (230°C).
- Heat olive oil in a skillet over medium heat. Add chickpeas, salt, pepper, cumin, garlic powder, turmeric, and chili flakes, and stir until toasted. Remove from pan.
- Heat sesame oil in a skillet over medium heat. Add tofu, and sprinkle with ginger powder, garlic powder, salt, and pepper. Sear until a golden crust forms, then flip and do the same for the other side. Set aside.
- On a baking sheet, toss sweet potatoes and broccoli in oil, salt, and pepper. Bake for 30 minutes.
- In a bowl, combine ingredients for each sauce. Divide into 4 small tupperware containers.
- To build the bowls, fill four tupperwares half with quinoa, half with brown rice. Layer the ingredients of each bowl on top.
- When ready to eat, pour on dressing.
- Enjoy!
Recipe: Tasty
