Meg's Meal Planning

buddha bowl

Quinoa bowl with kale and roasted chickpeas

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Roasted chickpeas give this power salad a fun crunch with every bite. Quinoa, kale, strawberries, and feta cheese add up to a delicious and healthy dinner. Make a larger batch and serve it as a side at your next BBQ or picnic. 

Quinoa, kale, roasted chickpeas

It’s mid-June in Connecticut and that can only mean one thing – strawberry season! There is nothing like a sweet, juicy strawberry for a summer treat! My family just completed our first pick-your-own trip of the season. Noah enjoyed eating as many as his little fingers could find! Now with a fridge stocked full of strawberries, there is only one question: what to do with them?  I’ll definitely be making this homemade strawberry jam! It’s sweet and will easily replace any store brand you’ve bought before.

Picking strawberries

Noah loved eating lots of strawberries!

Besides adding strawberries to my oatmeal and yogurt, I like incorporating them into my meals, like this kale salad with strawberries and edamame or with this quinoa bowl.

Quinoa bowls have become one of my favorite items to make. Why? Because they are so simple, a great way to use up any leftovers in the fridge, and you can be as creative as you’d like! Click here to read about my simple sirloin steak quinoa bowl or a sweet potato and spinach buddha bowl.

What you’ll love about this quinoa bowl is the crunch in every bite from the roasted chickpeas. You can attempt to make your own, but I’ve heard from other people they never come out as crunchy. I used sea salt chickpeas from Biena. This also make an amazing little snack!

Quinoa bowl with roasted chickpeas

Quinoa bowl with kale and roasted chickpeas
 
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Roasted chickpeas give this power salad a fun crunch with every bite. Quinoa, kale, strawberries, and feta cheese add up to a delicious and healthy dinner. Make a larger batch and serve it as a side at your next BBQ or picnic.
Author:
Recipe type: Quinoa Bowl
Cuisine: American
Serves: 1
Ingredients
  • ½ cup uncooked quinoa
  • 1 cup kale, chopped
  • ¼ cup roasted chickpeas
  • ⅓ cup feta cheese
  • handful strawberries, washed and sliced
  • Trader Joe's Champagne Pear Vinaigrette or your choice of dressing
Instructions
  1. Cook quinoa according to package directions.
  2. Once cooked, add kale and stir. The heat from the quinoa will wilt the kale slightly.
  3. Transer quinoa and kale to a serving bowl.
  4. Add roasted chickpeas, feta cheese, and strawberries. Stir.
  5. Top with salad dressing.

 

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Quinoa bowl with kale and roasted chickpeas

Simple Sirloin Steak Buddha Bowl

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Get your protein and veggies in this simple steak and quinoa buddha bowl.

Sirloin and veggie buddha bowl

In case you missed my little intro into buddha bowls from last week’s meal plan, click here to read about it. This week’s buddha bowl is full of protein-rich steak and quinoa and packed with veggies like broccoli, red pepper, and edamame. It’s easy to prep in advance and eat the night you need it.

Buddha bowls are also great left overs, so double your batch and save some for lunch at work or dinner another night.  What is your favorite ingredient to add to a buddha bowl?

simple sirloin buddha bowl

This recipe calls for 30 minutes of cooking time, but you can easily cut that down by cooking the quinoa and steak at the same time.

Simple Sirloin Steak Buddha Bowl
 
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Get your protein and veggies in this simple steak and quinoa buddha bowl.
Author:
Cuisine: Buddha Bowl
Serves: 4
Ingredients
  • 1 cup uncooked quinoa
  • 1 lb petite sirloin
  • 1 tbsp reduced sodium soy sauce
  • 1 tbsp sesame oil
  • Salt and pepper to taste
  • 1.5 cup broccoli, washed and chopped
  • Olive oil
  • 1 large red bell pepper, washed and thinly sliced
  • ¾ cup frozen edamame, thawed
  • ¼ cup sunflower seeds
  • For the dressing
  • ½ cup red wine vinegar
  • ½ cup olive oil
  • 3 tsp Dijon mustard
Instructions
  1. Cook quinoa according to package directions.
  2. Preheat oven to 350 degrees. Rub steak with soy sauce, sesame oil, salt and pepper. Let the steak stand at room temperature for 15 minutes.
  3. Heat large skillet over medium high heat, add steak, and cook 5 minutes or until browned, turning once half way through. Transfer steak to a baking sheet and cook in oven for 7 minutes or until internal temperature reaches 135 degrees for medium rare. Transfer steak to cutting board. Let rest for 10 minutes before slicing.
  4. While steak is resting, cook broccoli. Set oven to broil. Place broccoli on small baking sheet, season with olive oil, salt, and pepper, and broil for 10 minutes, tossing once.
  5. Slice steak across the grain. Divide quinoa among bowls, then add broccoli, bell pepper, edamame, and sunflower seeds.
  6. Mix together dressing ingredients and pour on top.

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sirloin steak buddha bowl

Sweet Potato, Spinach Buddha Bowl

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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. 

Sweet potato, spinach buddha bowl

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.

buddha bowl

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!

Sweet Potato, Spinach Buddha Bowl
 
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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.
Author:
Recipe type: Buddha Bowl
Serves: 1
Ingredients
  • 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
Instructions
  1. Cook quinoa according to package directions
  2. Add quinoa to a bowl and add the sweet potato, avocado, walnuts, and spinach
  3. In small bowl mix together the red wine vinegar, olive oil, and mustard
  4. Pour over buddha bowl, stir and serve

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Sweet potato, spinach, avocado buddha bowl