Make this buddha bowl, and your body will thank you! This recipe will yield in three to four bowls, with each serving offering 22 grams of plant-based protein and a hefty amount of fiber, vitamins A, B6, C, and K.
Once these bowls are done in advance, you can have fun with them by changing the dressing and pairing it with your favorite proteins like salmon, roasted chicken, or even fried eggs on top!
Ingredients
-3 cups cooked quinoa
-2 medium-sized sweet potatoes
-1 tbsp cooking oil
-10 oz Tuscan kale
-1 can of garbanzo bean
-1 cup pecan
-5 whole scallions
-2 cups cherry tomatoes
-2 tbsp sesame dressing or any other favorite dressing
Instruction
1. Refer to my previous post for quinoa preparation or follow the packaging instructions.
2. Peel and dice sweet potatoes into bite-size pieces. Season with salt and pepper, and coat the potatoes with cooking oil. Roast them in an air fryer at 350 F for 25 minutes. Alternatively, after seasoning and oiling, they can roast in the oven at 350 F for 25 minutes until cooked.
4. Steam Tuscan kale for 2-4 minutes until they turn bright green. If you prefer the crunchier texture, leave them raw.
4) Drain the garbanzo bean can from its liquid. Rinse with cold water and dry beans on a clean paper towel.
5) Toast the pecans in a nonstick pan for five minutes until fragrant. Chop them into small pieces after toasting
6) Wash and slice scallions at a diagonal angle.
7) Trim and cut cherry tomatoes in half.
8) Dived and portion out all the prepped ingredients among 3-4 dinner bowls. Cover the bowls with cling wrap and refrigerate them for up to three days. Pour over the dressing or seasoning before serving.
Once these bowls are done in advance, you can have fun with them by changing the dressing and pairing it with your favorite proteins like salmon, roasted chicken, or even fried eggs on top!
Ingredients
-3 cups cooked quinoa
-2 medium-sized sweet potatoes
-1 tbsp cooking oil
-10 oz Tuscan kale
-1 can of garbanzo bean
-1 cup pecan
-5 whole scallions
-2 cups cherry tomatoes
-2 tbsp sesame dressing or any other favorite dressing
Instruction
1. Refer to my previous post for quinoa preparation or follow the packaging instructions.
2. Peel and dice sweet potatoes into bite-size pieces. Season with salt and pepper, and coat the potatoes with cooking oil. Roast them in an air fryer at 350 F for 25 minutes. Alternatively, after seasoning and oiling, they can roast in the oven at 350 F for 25 minutes until cooked.
4. Steam Tuscan kale for 2-4 minutes until they turn bright green. If you prefer the crunchier texture, leave them raw.
4) Drain the garbanzo bean can from its liquid. Rinse with cold water and dry beans on a clean paper towel.
5) Toast the pecans in a nonstick pan for five minutes until fragrant. Chop them into small pieces after toasting
6) Wash and slice scallions at a diagonal angle.
7) Trim and cut cherry tomatoes in half.
8) Dived and portion out all the prepped ingredients among 3-4 dinner bowls. Cover the bowls with cling wrap and refrigerate them for up to three days. Pour over the dressing or seasoning before serving.