Vegetarian Buddha Bowl
Even as I’m typing this, I can’t believe I’m actually sharing a recipe on my blog. Not because I don’t like food blogs but because the idea of me – queen of convenience cooking – actually made a meal I liked enough to share!
To be fair, part of what I like about this recipe is how easy and convenient it is. When I decided to try doing the #30DaysToHealthyLiving, finding simple recipes that also looked appealing to me was one of my biggest concerns. I can be a bit of a picky eater and my work days can be long. It’s not uncommon for me to start at 7am and get done at 9pm. Who says working in sports is glamorous?! In all seriousness, I absolutely love my job, even the hours, but the idea of making some elaborate meal when I get home is not a welcome one.
When I came across this recipe, I was drawn to it for two very important reasons: it’s flexible and has many different variations possible. For all you meal preppers out there, it’s also an easy meal to make in bulk and portion out for the days ahead. So without further ado, my vegetarian buddha bowl!
Ingredients:
1 c. brown rice
1/3 cup quinoa
1/3 cup black beans
1/3 cup pico de gallo
1/4 cup guacamole
Directions:
This recipe is so easy, I feel a little ridiculous even typing out directions. Start by making the brown rice and quinoa. For time’s sake, I usually buy instant brown rice and quinoa mixed that I can just heat up in minutes in the microwave. However, if you prefer the more conventional way, bring 2 2/3 cups water to a boil on the stove. Add the brown rice and quinoa, then lower heat to a simmer and cover. Cook the brown rice/quinoa mix until the water is completely absorbed, the rice is tender and the quinoa has popped open (approximately 15-20 minutes).
Transfer the cooked brown rice/quinoa mix to a bowl and begin layering the other ingredients. I typically spread the beans over the grains mix, scoop my pico de gallo over the beans and top with a dollop of guacamole!
Other variations of the buddha bowl include:
Base: spinach or salad mix
Protein: chickens, beans, nuts, sliced hard boiled egg, chickpeas
Toppings: peas, broccoli, cauliflower, cabbage, spinach, kale, hummus, vegan cheese
During the 30 Days to Healthy Living Challenge (blog post on that soon!), I eliminated soy, dairy, gluten, added sugar and coffee. I had been having some health issues and needed to give my body a reset as well as determine which of the major allergens was causing my reactions. This recipe is amazing for someone else who is vegan or also has reactions to one or more of the most common allergens.
If you’re interested in hearing more about the 30 Days to Healthy Living Challenge, I’d be happy to share more about my experience and/or how it works! Feel free to reach out by email [email protected], Facebook, Instagram or just by dropping me a note in the comments!
I’m also looking for new easy to make, vegetarian meals! What are your favorite go-to recipes?
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