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Buddha Bowl Meal Prep

by Hannah Williams • from the video 6 Vegan Lunch Meal Preps

Ingredients

for 4 servings

Chickpea Bowl

  • 1 tablespoon
    oil
  • 16 oz
    chickpeas, 1 can, drained and rinsed (455 g)
  • 1 teaspoon
    salt
  • 1 teaspoon
    cumin
  • ½ teaspoon
    garlic powder
  • ½ teaspoon
    turmeric
  • 1 teaspoon
    red pepper flakes
  • 2 sweet potatoes
  • oil, to taste
  • salt, to taste
  • pepper, to taste
  • 1 cup
    quinoa, cooked (170 g)
  • 1 cup
    mixed greens (40 g)
  • ½ avocado, sliced
  • 1 tablespoon
    pumpkin seeds

Sauce

  • 2 tablespoons
    hummus
  • 1 tablespoon
    water
  • ½ lemon, juiced

Tofu Bowl

  • ½ package extra firm tofu, sliced in thirds
  • ½ teaspoon
    ginger powder
  • ½ teaspoon
    garlic powder
  • salt, to taste
  • pepper, to taste
  • 2 cups
    broccoli floret (300 g)
  • oil, to taste
  • 1 cup
    brown rice, cooked (230 g)
  • ½ cup
    edamame (75 g)
  • ½ cup
    shredded carrot (55 g)
  • 2 teaspoons
    sesame seed

Sauce

  • 2 tablespoons
    soy sauce
  • 1 tablespoon
    sesame oil
  • 1 teaspoon
    honey
  • ½ teaspoon
    sriracha

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Preparation

  1. Preheat oven to 450°F (230°C).
  2. Heat olive oil in a skillet over medium heat. Add chickpeas, salt, pepper, cumin, garlic powder, turmeric, and chili flakes, and stir until toasted. Remove from pan.
  3. Heat sesame oil in a skillet over medium heat. Add tofu, and sprinkle with ginger powder, garlic powder, salt, and pepper. Sear until a golden crust forms, then flip and do the same for the other side. Set aside.
  4. On a baking sheet, toss sweet potatoes and broccoli in oil, salt, and pepper. Bake for 30 minutes.
  5. In a bowl, combine ingredients for each sauce. Divide into 4 small tupperware containers.
  6. To build the bowls, fill four tupperwares half with quinoa, half with brown rice. Layer the ingredients of each bowl on top.
  7. When ready to eat, pour on dressing.
  8. Enjoy!
 

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