I’ve been seeing Buddha Bowls all over Pinterest the last few months but have been too intimidated to try them. This weekend it felt like the next right step in our nutritional journey to try something different. I love veggies but my husband and kids are not so fond of them.
This nourishing bowl was bursting with colors and flavor, which got the kids interested. They all tried it but still wanted me to make them something else, which was fine with me because that meant more for me! Hubby and I LOVED it!
This dressing from Trader Joe’s was a huge time-saver so I didn’t have to make my own dressing. I definitely recommend grabbing some if you’re a newbie to buddha bowls like me.
I heard something today on a podcast, The Practical Minimalists, that was a huge realization for me and my relationship to food. “When it comes to health and wellness, follow your next right step and perfect that step, and then move on to the next right step. Check in with yourself and make sure it feels aligned for you, not what you think you should be doing.” Beth Clayton, a Health Coach shared this awesome tip. In my health journey I have definitely tried a few things like going completely vegan that were not a good fit, and had to take a few steps back, to a lifestyle I could sustain. I’ve always felt a little guilty about this, but when I heard Beth’s advice, it hit me that we’re all at different points in our journey, whether its health, fitness, mindfulness, etc. there is no one right path for everyone and we all have to just follow what feels like the next right step for us. Today, this was my next right step, and I’m happy to share it with you all in case it feels right for you!
- Riced Cauliflower from Trader Joe’s
- 1 egg
- 2 Sweet potatoes, halved
- 1 Zucchini, chopped
- 1 bundle broccolini, chopped
- 2 carrots, chopped
- 2 big handfuls arugula
- 1/4 tsp salt/pepper
- Approx. 1 tbsp Olive Oil for drizzling
- Roasted Chickpeas (recipe found here)
- Dressing: 1 tbsp Almond Butter Turmeric Salad Dressing
- Preheat oven to 400 degrees and arrange sweet potatoes on baking sheet. Drizzle with a bit of olive oil. Place skin down on baking sheet.
- Bake for 10 minutes, then flip potatoes, and add the rest of the vegetables. Drizzle with oil and salt and pepper.
- Bake for another 8-10 minutes.
- While vegetables are roasting, cook fried cauliflower according to package in a wok or pan and scramble an egg into the mixture.
- When vegetables are finished, slice sweet potatoes into bite size pieces. Divide between 4 bowls and top with arugula, riced cauliflower, chickpeas, and vegetables.
- Lastly drizzle 1 tbsp almond butter turmeric salad dressing on top and ENJOY!
If you give this a try, let me know how it went. What’s your favorite buddha bowl recipe? Please share because hubby and I are trying ALL the buddha bowls right now! 🙂