Buddha Bowl (2 – 3 Servings)
INGREDIENTS 1 ¼ cups brown rice
½ cup pickled red cabbage 4 green onions, sliced on diagonal ½ cup cucumber, sliced ½ cup radish, sliced 1 avocado Chopped fresh kale or baby spinach Toasted sesame seeds and micro greens to garnish 2 Tbsp. vinaigrette or dressing of choice (per bowl)
2 (7–8 oz.) boneless, skinless chicken breasts, or one block extra firm tofu, cooked and sliced or small diced 2 cups edamame, cooked 1 bell pepper, thinly sliced (any color or a mix) 2 cups butternut squash or sweet potato thinly sliced ½ cup carrot, shredded
INSTRUCTIONS 1. Divide the ingredients into 4 equal servings. 2. Begin each bowl with a serving of rice in the center. 3. Then build around the bowl with a serving of kale, carrots, edamame, tofu or chicken, and red cabbage. 4. Next, place sliced radishes and cucumbers around the sides of the bowl. 5. Add a couple slices of fresh avocado and add raw sliced green onion, microgreens, and a lime wedge to each bowl. 6. Sprinkle with sesame seeds. 7. When all the Buddha bowls are assembled, drizzle with the dressing.
This vegetable-rich recipe is high protein and high fiber filled with lots of antioxidants and minerals making it perfect for fighting inflammation, heart health, and cancer prevention. NutritionNotes
94 Eat Well For Life
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