2 Epic Healthy Grain Bowls You’ll Crave | Easy, Nourishing, Delicious!
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Recipes in this Video
2 recipes
veganplant-basedgluten-free
Buddha Bowls, often associated with health-conscious eating, originated in the United States but draw inspiration from various global cuisines. These bowls are a celebration of vibrant, wholesome ingredients, often featuring a mix of grains, proteins, and fresh vegetables. They embody the idea of balance and nourishment, making them a popular choice for those seeking a nutritious meal. Today, variations abound, allowing for endless creativity in flavors and textures.
Ingredients
- ●quinoa
- ●chickpeas
- ●sweet potatoes
- ●spinach
- ●avocado
- ●carrots
- ●cucumber
- ●red cabbage
- ●olive oil
- ●lemon juice
- ●garlic
- ●salt
- ●black pepper
- ●sesame seeds
- ●fresh herbs
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Rinse the quinoa under cold water and cook according to package instructions.
- 3Peel and cube the sweet potatoes, then toss with olive oil, salt, and pepper.
- 4Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes until tender.
- 5Drain and rinse the chickpeas, then toss with olive oil, garlic, salt, and pepper.
- 6Spread the chickpeas on a separate baking sheet and roast for 20-25 minutes until crispy.
- 7While the quinoa and vegetables are cooking, prepare the dressing by whisking together olive oil, lemon juice, minced garlic, salt, and pepper.
- 8Shred the carrots and slice the cucumber and avocado.
- 9Once everything is cooked, assemble the bowls by placing a base of quinoa.
- 10Top with roasted sweet potatoes, crispy chickpeas, spinach, shredded carrots, cucumber, red cabbage, and avocado.
- 11Drizzle with the dressing and sprinkle with sesame seeds and fresh herbs.
- 12Serve immediately and enjoy your colorful Buddha Bowl.
gluten
dairy-freegluten-free
Ingredients
- ●2 cups cooked quinoa
- ●1 lb chicken breast, diced
- ●1 tbsp olive oil
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1 tsp paprika
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1 cup cherry tomatoes, halved
- ●1 cucumber, diced
- ●1/2 cup red onion, diced
- ●1/2 cup feta cheese, crumbled
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup kalamata olives, pitted and sliced
- ●1 lemon, juiced
Instructions
- 1In a large bowl, combine the diced chicken with olive oil, garlic powder, onion powder, paprika, salt, and black pepper. Mix well to coat the chicken evenly.
- 2Heat a skillet over medium heat and add the seasoned chicken. Cook for about 6-8 minutes, or until the chicken is cooked through and no longer pink.
- 3While the chicken is cooking, prepare the quinoa according to package instructions if not already cooked.
- 4In a large serving bowl, layer the cooked quinoa as the base.
- 5Once the chicken is cooked, add it on top of the quinoa.
- 6Add the halved cherry tomatoes, diced cucumber, diced red onion, crumbled feta cheese, sliced olives, and chopped parsley on top of the chicken.
- 7Drizzle the lemon juice over the entire bowl for added flavor.
- 8Toss gently to combine all ingredients before serving, or serve as is for a beautiful presentation.
Equipment
skilletlarge bowlmeasuring cupsmeasuring spoonscutting boardknife
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