Buddha Bowl Power Menu Recipes

BUDDHA BOWL POWER MENU

Buddha Bowl Power Menu image

Build up your power menu with this Buddha bowl -- a nutritious meal filled with protein from fava beans, Swiss cheese, egg, peas, and yogurt, plus tons of extras including cinnamon energy bites served with a blueberry drink.

Provided by Buckwheat Queen

Categories Bowl Recipes

Time 9h50m

Yield 1

Number Of Ingredients 26

Ingredients

1 cup raw cashews
6 dates, pitted
1 tablespoon flaxseed meal
⅛ teaspoon ground cinnamon
1 pinch salt
1 tablespoon coconut oil
1 cup water
½ cup brown rice
1 pinch salt
½ cup fresh fava beans, shelled
¼ red bell pepper, diced
¼ cup frozen peas
¼ cup diced Swiss cheese
¼ cup canned artichoke hearts, drained and chopped
2 teaspoons Dijon mustard
2 tablespoons olive oil
1 teaspoon white wine vinegar
1 hard-boiled egg
½ cup plain yogurt
¼ avocado, diced
2 tablespoons pomegranate seeds
1 teaspoon chia seeds
¼ cup frozen blueberries
2 tablespoons pomegranate seeds
3 jasmine flower buds
2 cups water

Steps:

Combine cashews, dates, flaxseed meal, cinnamon, and 1 pinch salt in a food processor and blend until very well mixed. Add coconut oil and continue to blend until mixture sticks together. Roll into 20 gumball-sized bites and place on a baking tray. Freeze at least 30 minutes. Store cinnamon energy bites in freezer or refrigerator until ready to serve.
Bring water, brown rice, and 1 pinch salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 8 minutes. Add fava beans, red bell pepper, and peas. Cook until rice is tender, about 6 minutes more. Drain if necessary, but do not rinse. Allow to cool completely, about 30 minutes.
Combine cooled cooked rice, Swiss cheese, and artichoke hearts in a bowl. Mix olive oil, mustard, and white wine vinegar together in a small bowl; pour dressing over rice mixture and toss. Transfer to a bento box with the hard-boiled egg.
Place yogurt in a separate compartment of the bento box and top with avocado, 2 tablespoons pomegranate seeds, and chia seeds. Add energy bites to another compartment of the bento box. Refrigerate until ready to serve.
Combine blueberries, 2 tablespoons pomegranate seeds, and jasmine buds in a portable drink container. Add water. Refrigerate 8 hours to overnight. Serve with the bento box.

Nutrition Facts : Calories 2411.1 calories, Carbohydrate 242.3 g, Cholesterol 249.7 mg, Fat 136 g, Fiber 41.8 g, Protein 77.4 g, SaturatedFat 38.9 g, Sodium 1910.8 mg, Sugar 67.9 g

BUDDHA BOWL

Buddha Bowl image

Tasty healthy meal in under 1 hour.

Provided by mkinshella

Categories Salad Grains Quinoa Salad Recipes

Time 58m

Yield 4

Number Of Ingredients 19

Ingredients

3 cups chicken broth
1 ½ cups quinoa
1 large sweet potato, diced
1 large red onion, diced
¼ cup olive oil, divided
kosher salt to taste
freshly ground black pepper to taste
3 cloves garlic, minced, divided
1 tablespoon minced fresh ginger root
1 pound skinless, boneless chicken breast halves
¼ cup lime juice
2 tablespoons smooth peanut butter
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon sesame oil
2 cups baby spinach
1 avocado - peeled, pitted, and thinly sliced
1 tablespoon chopped fresh cilantro
1 teaspoon toasted sesame seeds

Steps:

Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth is absorbed, 15 to 20 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Spread sweet potato and red onion onto a baking sheet. Drizzle 1 tablespoon olive oil over mixture and season with salt and pepper; toss to coat.
Bake in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.
Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir 2 cloves garlic and ginger until fragrant, about 1 minute. Add chicken and cook until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into 1-inch pieces.
Whisk 1 garlic clove, lime juice, peanut butter, soy sauce, and honey together in a bowl. Whisk 1 tablespoon olive oil and sesame oil into mixture until dressing is smooth.
Divide quinoa among bowls; top with chicken, sweet potato mixture, spinach, and avocado. Sprinkle cilantro and sesame seeds over the top and drizzle dressing over each bowl.

Nutrition Facts : Calories 798.8 calories, Carbohydrate 81.9 g, Cholesterol 69.1 mg, Fat 36 g, Fiber 13 g, Protein 39.8 g, SaturatedFat 5.6 g, Sodium 1376.1 mg, Sugar 13.1 g

ENERGY-BOOSTING BUDDHA BOWL RECIPE BY TASTY

Energy-Boosting Buddha Bowl Recipe by Tasty image

Here's what you need: olive oil, garlic, onion powder, cumin, paprika, butternut squash, mushroom, brussel sprout, salt, pepper, tahini, maple syrup, apple cider, fresh orange juice, water, quinoa, kale, lentils, red cabbage, beet, walnut, fresh parsley

Provided by Gwenaelle Le Cochennec

Categories Lunch

Yield 4 bowls

Number Of Ingredients 22

Ingredients

2 ½ tablespoons olive oil
2 cloves garlic, minced
½ teaspoon onion powder
½ teaspoon cumin
½ teaspoon paprika
1 cup butternut squash, peeled, diced
1 cup mushroom, diced
1 cup brussel sprout, halved
salt, to taste
pepper, to taste
⅓ cup tahini
1 tablespoon maple syrup
1 tablespoon apple cider
1 tablespoon fresh orange juice
2 tablespoons water
3 cups quinoa, cooked
2 cups kale
1 cup lentils, cooked
½ cup red cabbage, diced
½ cup beet, cooked, diced
½ cup walnut
¼ cup fresh parsley, minced

Steps:

Preheat the oven to 400°F (200°C).
In a small bowl, combine the olive oil, garlic, onion powder, cumin and paprika. Mix well.
Arrange the butternut squash, mushrooms and Brussels sprouts in separate piles on a baking sheet.
Season the vegetables with salt and pepper and drizzle with the seasoned oil. Mix well with your hands.
Bake for about 20-25 minutes, until tender.
To make the dressing, combine the tahini, maple syrup, apple cider, orange juice, water, and a pinch of salt and pepper in a small bowl. Mix well with a fork.
Combine the quinoa, kale, butternut squash, mushrooms, brussels sprouts, lentils, red cabbage, beets, and walnuts in a large bowl and top with the tahini dressing and parsley.
Nutrition Calories: 1855 Fat: 84 grams Carbs: 231 grams Fiber: 36 grams Sugars: 20 grams Protein: 64 grams
Enjoy!

Nutrition Facts : Calories 963 calories, Carbohydrate 138 grams, Fat 31 grams, Fiber 22 grams, Protein 39 grams, Sugar 11 grams

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