Have you gotten on the Buddha bowl train yet??
They are seriously killing it on the ‘gram. Which is amazing because I have been literally dreaming about Buddha bowls — like no joke, I want one just about every day. They are SO good and have so much flavor — and not to mention nutrition — in every bowl.
They are filled with tons of good carbs, fiber, protein, and packed to the brim with veggies! Seriously — they are the greatest invention ever AND help you reach your greatness with all that goodness!
Well, I wanted to share with you a little way that I have been preparing some Buddha bowls for lunch over the last few weeks.
I usually stick with chickpeas because they are so versatile and can honestly be flavored absolutely anyway you like — lately I have been obsessed with everything curry — yup, LOVE myself some indian-inspired food!
So, all I do is take a can of chickpeas, and mix them with some spices. Then, I chop up some red onions, and bok choy (also loving bok choy right now), and throw it all on a big baking sheet. I cook everything up in the oven for about 20 minutes, and while I’m doing that I prepare some quinoa and a dressing.
Really, for Buddha bowls though, the sky is the limit, you can put anything you want into them that you think will taste good — and you have yourself a meal.
Tons of left overs in your fridge? Throw it in a bowl and there you have it!
But since I always meal prep and basically plan every last detail of my food each week (kind of OCD about it actually…), I usually don’t have a ton of leftovers — instead I plan out my Buddha bowls — but that’s just me.
Anyway — back to THIS bowl, shall we?
I always feel like the best Buddha bowls are filled with a variety of not only textures, but also flavors — so I added some Blue Diamond Sriracha Almonds for crunch and topped everything with a hummus dressing.
I know what your thinking — curried chickpeas…with Sriracha almonds…and hummus dressing?! How can that possibly taste good??
I don’t really know, but TRUST ME — it’s delicious! Somehow the curry, Sriracha, hummus combo just WORKS.
So since we are on our meal prep series — of course, I am going to tell you how I prepare everything ahead of time. I really just cook everything as I normally would if I was going to eat it right away.
The only difference is I do NOT add the dressing or the almonds until just before serving — that way the Sriracha almonds don’t lose any of their flavor or crunchy-ness. Plus, I like adding COLD dressing to the heated up Buddha bowl — again, textures, flavors, and temperatures, ect. HA!
I put everything into my new favorite Pyrex meal prep containers, and add the dressing and almonds to mini mason jars for on the go. When I’m ready to eat, I just heat up the Buddha bow, and top it with the almonds and dressing — and, of course, I make my to-go Buddha bowl pretty and organized too!
These Buddha bowls have literally been my lifesaver over the last few weeks.
Things are starting to get pretty crazy over here on my end!
I am starting HALF MARATHON training soon, we are still going strong in the BeachBumChallenge, I am teaching a bunch of Pilates classes here in Los Angeles, AND I am collaborating with a bunch of awesome brands and other bloggers to bring you some amazing stuff and giveaways soon! (Keep an eye out!)
So, like I said, Buddha bowls are perfect to help you reach your full greatness — which is the USA Swim Team has teamed up with Blue Diamond Almonds because they know what it takes to become great too! They add almonds to their tasty and nutritious meals, and have them as a filling snack on their lane to greatness — so, as I keep chasing my dreams and goals, I’ll stick with my almonds too! 😉
For the Curried Chickpeas
- 1 – 14 ounce can of garbanzo beans (chickpeas), rinsed & drained
- 1 teaspoon curry powder
- 1/2 teaspoon cumin
- 1/4 teaspoon sea salt
- 1 tablespoon melted coconut oil
For the Buddha Bowl
- 1 cup white quinoa, rinsed
- 2 cups water
- 1 tablespoon melted coconut oil
- 1 head of bok choy, sliced
- 1 red onion, sliced
- 1/2 cup Blue Diamond Sriracha Almonds
For the Hummus Dressing
- 1/4 cup hummus
- juice from 1/2 lemon
- 1 tablespoon maple syrup
- Preheat oven to 400 degrees, and line a baking sheet with aluminum foil.
- In a medium bowl, combine the chickpeas with the spices and coconut oil, and mix to evenly coat the chickpeas.
- Arrange the chickpeas, bok choy, and red onions on the baking sheet and drizzle coconut oil over the bok choy and red onions. Bake for 20 minutes, occasionally shaking the pan.
- While the chickpeas and veggies are cooking, cook the quinoa. Bring the quinoa and water to a boil in a medium saucepan. Cover, and cook for 20 minutes, or until all the water has absorbed.
- White everything else is cooking, prepare the hummus dressing. In a small bowl whisk together hummus, lemon juice, and maple syrup until smooth.
- Once everything is cooked, prepare your bowl. Spoon in 1/4 of the chickpeas, veggies, quinoa, and 1 tablespoon of almonds. Drizzle with 1/4 of the dressing, and enjoy!
- Serving Size: 4
How are you going from good to great this summer?
This post is sponsored by Blue Diamond Almonds. Blue Diamond Almonds understand what it takes to be the best. That’s why we’re proud to be an official sponsor of USA Swimming. Visit www.LaneToGreatness.com for a chance to win $5,000 to fuel your dreams of greatness (whatever they may be), get Blue Diamond Almonds coupons and recipes, and more!