Rainbow Buddha Bowls



It’s Monday….again. Which means we’ve got a week of work ahead of us, and endless tasks on our to-do list. Just know that you’re not alone in that Monday blues.. it’s 4 p.m. here and it seems like my to-do list keeps growing with absolutely nothing to check off. I’m starting to regret my Friday state of mind, when I decided ” Meh, I’ll finish that on Monday.” Thanks for nothing #fridayfeels!

But there is one thing that I always like to prepare for come Monday – what I’m going to put in my belly for the days to come. It’s a wonder good tip for a successful week of healthy eating, and will give you the energy you need to start checking off that to-do list. I like these meal preps to be easy, healthy, wholesome and plantifull! And that’s exactly why I love these Rainbow Buddha bowls.

Buddha bowls are my go-to recipe for lunch or dinner throughout the week. They are quick to toss together, and you can switch them up with different veg, beans and nuts so that you’re never bored. I’ve called this one my Rainbow Buddha Bowl because it’s a colourful mix. Starting with a turmeric quinoa for the base and topped with spiralized zucchini, cucumber, carrots, edamame and hummus, served with a garlic tahini sauce to drizzle. This Buddha Bowl is one thing that I actually look forward to come Monday.

For this quick meal, I like to prepare the veg and dressing on Sunday – spiralizing the zucchini and grating the carrot, cooking the quinoa and whatever else needs prepping so that my lunch or dinner is as stress free as can be. With a little meal prep, these bowls can be put together in 5 minutes. And trust me, you’re going to appreciate it come Monday. Step aside Uber Eats – I’ve got an uber delicious Buddha Bowl to nosh on. Thanks for everything #sundaymealprep!

I will often get the question: “What’s your favourite meal?” or, “If you had to choose one meal for the rest of your life what would it be?” Well, it would be buddha bowls!  As I mentioned above they are beyond versatile – swap out the veg to what’s in season, the edamame for chickpeas, or quinoa for brown rice and you’ve got yourself a brand new bowl. In the winter, opt-in for roasted veg over raw veg and the varieties are endless. There’s never a dull moment with these bowls. And honestly, I just LOVE a how clean and lean a buddha bowl is. A colourful bowl like this leaves me glowing as bright as a rainbow.

So go ahead and soar into these Rainbow Buddha Bowls. They are going to change how to feel about the dreaded Monday for the better. Time to taste the rainbow and feel the glow.

 

Print Recipe
Rainbow Buddha Bowls
Buddha bowls are my go-to recipe for lunch or dinner throughout the week. They are quick to toss together, and you can switch them up with different veg, beans and nuts so that you're never bored.
Prep Time 15 minutes
Cook Time 15 minutes
Servings
4 people
Ingredients
Main Ingredients
  • 1 cup quinoa uncooked
  • 2 cups water
  • 1/2 tsp turmeric powder
  • pinch salt
  • 1 cup edamame beans fresh or frozen
  • 1 zucchini spiralized
  • 1 cup grated carrot
  • 1 cup cooked beetroot chopped
  • 1 avocado
  • 1/4 cucumber thinly sliced
  • 1/2 cup hummus
For the garlic-tahini dressing
  • 1/4 cup tahini
  • 2 limes juice
  • 2 cloves garlic finely chopped
  • pinch salt and pepper
  • splash water for thinning (I used about 2 tbsp)
Prep Time 15 minutes
Cook Time 15 minutes
Servings
4 people
Ingredients
Main Ingredients
  • 1 cup quinoa uncooked
  • 2 cups water
  • 1/2 tsp turmeric powder
  • pinch salt
  • 1 cup edamame beans fresh or frozen
  • 1 zucchini spiralized
  • 1 cup grated carrot
  • 1 cup cooked beetroot chopped
  • 1 avocado
  • 1/4 cucumber thinly sliced
  • 1/2 cup hummus
For the garlic-tahini dressing
  • 1/4 cup tahini
  • 2 limes juice
  • 2 cloves garlic finely chopped
  • pinch salt and pepper
  • splash water for thinning (I used about 2 tbsp)
Instructions
  1. Start by cooking your quinoa. In a saucepan add 1 cup quinoa to 2 cups water. Bring to a boil then reduce heat and simmer for 12-15 minutes, or until cooked and pillowy. When cooked add 1/2 tsp turmeric powder and a pinch salt, stir to combine. Let rest 5 minutes.
  2. Prepare your veg: If edamame is frozen, pour into boiling water for 2-3 minutes to cook. Spiralize zucchini as instructed in the user manual to make long spaghetti shaped noodles. Using scissors, or a sharp knife, chop the very long zucchini noodles into shorter lengths. Grate carrots using a cheese grater, chop cooked beetroot, and thinly slice avocado and cucumber.
  3. Decorate bowls with turmeric quinoa, edamame, zucchini, carrots, beetroot, avocado and cucumber. Add 2 tbsp hummus to each bowl.
  4. Prepare dressing: In a jar add 1/4 cup tahini, the juice of 2 limes, finely chopped garlic, and pinch salt and pepper. Seal with lid and shake to combine. Add splashes of water as desired for thinning, I used about 2 tablespoons. Drizzle over buddha bowls and serve.
Approvals


 

Allergies

VEGAN – VEGETARIAN – WHEAT-FREE – GLUTEN-FREE – DAIRY-FREE – SOY-FREE

Leave a Reply