If you are looking for a healthy, filling lunch or dinner, this buddha bowl with sweet potato, spinach, avocado, and crushed walnuts will keep you full and satisfied.
Buddha bowls are a healthy way to get a balanced meal and an even better way to clean out your fridge. The last few weeks, on Thursday or Friday I’ve made a buddha bowl using whatever was left in my fridge from the week. The beauty of this meal is you can add any kind of ingredient.
How to make a buddha bowl
First, start with your grain – try brown rice, lentils, or quinoa. Next, add greens/roasted vegetables – spinach, green beans, peas, Brussel sprouts, the possibilities are endless. Finally, finish it off with nuts or seeds and your choice of dressing.
Last weeks buddha bowl with quinoa, green beans roasted potatoes, sunflower seeds, and green onions
I make a very basic red vinegar/olive oil dressing. My favorite toppings are green onions because I love the taste they give, avocado, and any kind of nut. Try it out for yourself; you will quickly fall in love with buddha bowls!
- ½ cup uncooked quinoa
- ½ roasted sweet potato, peeled and cubed
- ½ avocado, cubed
- ¼ cup walnuts crushed
- ¼ cup fresh spinach, chopped
- For the dressing:
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 3 tsp Dijon mustard
- Cook quinoa according to package directions
- Add quinoa to a bowl and add the sweet potato, avocado, walnuts, and spinach
- In small bowl mix together the red wine vinegar, olive oil, and mustard
- Pour over buddha bowl, stir and serve
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cant wait to try this recipe out , thank you
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