Buddha Bowl

P R I O R I T I E S ✅

It's important to know when you are losing steam on your wellness journey. When this happens, you need to make it super easy to stay on track with your workouts and meal planning goals. It's not about motivation, it's about making it easy to eat right and workout. I haven't been feeling particularly motivated to exercise, which is why I wore workout clothes to work and went to the gym as soon as I got home last week.

MEAL PREPPING

Ever since coming back from my travels, I became too lazy cook, I got used to having breakfast, lunch and dinner from restaurants and food stalls. Since renewing my focus on wellness, I resorted to premade salads I enjoyed eating until I could get organized enough to meal prep for a few days.

As I scrolled through Insta looking for recipes, I discovered #BuddhaBowls which are bowls that have a variety of veggies, quinoa or sweet potato, most didn't contain meat, however, it looks like a great way to use up leftovers.

I decided to try making them on my own because all you have to do is roast veggies on a sheet pan then make quinoa.

B U D D H A ~ B O W L S
Drain chickpeas or garbanzo beans
Put avocado oil in a pan, add drained chickpeas
Season with cracked black pepper and garlic salt
Roast chickpeas in the skillet while you chop veggies
Should be finished right about when you need to take the roasted veggies out of the oven. Stir the chickpeas around occasionally to cook on all sides.

ROASTED VEGGIES
Preheat the oven to 425 degrees
Chop zucchini or your favorite squash into half moons
Chop half a red onion, garlic, and sweet potatoes
Put all the veggies in a sheet pan, drizzle with avocado oil or other high heat cooking oil*, sprinkle with your favorite spices.
Suggested spices: sea salt, cracked black pepper, and lemon pepper.
Roast in the oven for about 20 – 25 mins

ASSEMBLY
4 oz or 1/2 cup roasted sweet potatoes* to each bowl or each of your meal prep containers
*use 1/3 cup quinoa if you don't have sweet potatoes
1 cup baby kale, massaged with olive or avocado oil
1 cup of roasted veggies
2 oz or 1/8 cup of roasted chickpeas
Top with nuts and drizzle your favorite dressing. I am using a Spanish romesco sauce.
Add leftover chicken or a poached egg for extra protein.

*You want to use high heat or high smoke point cooking oil so that the oil doesn't break down. I like using avocado oil because it has health benefits which are similar to olive oil, it doesn't change the flavor of what you're cooking.