Here are some of my favorite buddha bowls. Hands down, power bowls are my favorite go-to lunch. A bowl full of powerful nutrition – a random delicious mix of raw and cooked nutritious foods.

All these bowls are really easy to put together through the magic of meal prepping.

Meal prepping really allows you stay on track with healthy nutrition choices because well. Since everything is already prepared sitting inside your fridge – it’s easier to pick healthy snacks over any processed snack.

The only effort in this is to really dedicate some time of your Sunday for prepping various foods, but the rest of the week therefore, flows so much easier because of it.

My favorite meal prepping picks:

Brown Rice

Brown Rice Pasta

Farro

Sweet Potatoes

String Beans

Cauliflower

Broccoli

Radishes

Cooked Eggs

Falafel

Cooked Chicken

Sunflower Seeds

Pumpkin Seeds

Hemp Hearts

 

Buddha Bowl with Red Cabbage and gluten-free Pesto Pasta

buddha bowls

Ingredients:

1/2 cup Purple/Red Cabbage, shredded

1/2 cup Cabbage, white

1/2 cup Carrots, shredded

1/2 cup gluten-free pasta with pesto

1 Mushroom, raw

1/2 Lettuce, I used Baby Kale

1/2 cup Cover Sprouts

1 tsp Hemp Hearts

Boil gluten-free pasta according to instruction, drain and add 1 tbsp of pesto.

Set aside.

You can prepare the pasta even the day before and store it in your fridge.

In a bowl arrange red and white cabbage, shredded carrots, diced mushroom, sprouts and lettuce.

Add gluten-free pesto pasta, sprinkle with hemp hearts and serve!!

 

Buddha Bowl with Roasted Chickpeas and String Beans

 buddha bowls

Ingredients:

1/2 cup Cooked Brown Rice

1/2 cup roasted Chickpeas

1 cup, Mesclun Lettuce

1/2 cup Cauliflower, cooked

1/2 cup String Beans, cooked

1/2 cup Sweet Potato, baked or roasted

1 tbsp Pumpkin Seeds

In a bowl arrange all ingredients and enjoy!!

 

Buddha Bowl with Cooked Lentils and Cilantro Dressing

 

buddha bowls

Ingredients:

1/2 cup Broccoli, cooked

1/2 cup Lentils, cooked

1/2 cup Peas, cooked

1 Red Raddish, diced

1/2 cup Sweet Potatoes, baked, roasted or french fried

Cilantro Dressing:

1/2 Cup Yogurt of your Choice

1 tsp Tahini

1/4 Cup Cilantro

Sea Salt Pepper

In a blender add yogurt, tahini, cilantro. Blend until smooth, add sea salt and pepper

Add all in a bowl and top with dressing!

 

 

Buddha Bowl with Cauliflower and Hard-Boiled Egg with Coconut Tahini Dressing

 

buddha bowls

buddha bowls

 

Ingredients:

1/2 cup Kale, raw

1/2 cup Cauliflower, cooked

1/2 cup roasted Sweet Potato

1 tsp Sunflower Seeds

Coconut Tahini Dressing:

1/2 cup of plain Coconut Yogurt

1 tsp Tahini

Sea Salt

Pepper

In a blender add yogurt, tahini, sea salt and pepper.

Blend until smooth and serve!

 

Arrange all ingredients in a bowl, top with dressing and enjoy!!

 

 

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