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.
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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