I’ve been sitting here for five minutes trying to think of a witty way to start this blog post, but honestly, I got nothing.
I know, I know- that’s the best way to start a post! I’m just being honest with you guys- I’m pooped. To give you a little recap of my day- I wrote three pages of my paper, and then when I thought I was done, realized it didn’t fit neither the page length nor the word requirement. I was so surprised by this, because you guys know I love to ramble 😉
Thankfully, this recipe took zero thinking. Why? Buddha bowls are so damn customizable and easy. All you gotta do is think of a combo, add some veggies, dress it up, and boom- you got yourself a meal that sounds a lot fancier than it actually is.
Ha- that kind of describes my life. “A lot fancier than it actually is.” People always assume that because I live in Southern California, I live this fancy life full of acai bowls and surfing. Um- hold the phone. 1.) Sharks are my biggest fear, and I go to the beach maybe three times during the summer (not a fan of sand). 2.) Why pay $10 when I can make my own acai???
Another thing I would like to point out about this recipe is the fact that it can be adjusted to fit all diet needs. While it’s labeled as “vegan”, you can easily add an egg for extra protein and make it vegetarian. If you do eat meat, you can add some sort of other protein to satisfy you even further. While I don’t eat a ton of meat, I don’t restrict myself to some chicken here and there. So, let’s dig into this buddha bowl meant for a queen! (Or king 😉 )
- 2 small sweet potatoes (or one extra large)
- 1 cup black beans, drained
- 4 cups brussel sprouts
- 3 cups cauliflower
- ½ cup chopped carrots
- 8 cups packed spinach
- 1 avocado, sliced
- 1 tbsp balsamic vinegar
- 1 tsp coconut oil, melted
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 tsp hemp hearts
- 1 tbsp nutritional yeast
- 2 tbsp tahini
- 1.) Pre-heat your oven to 450 degrees F.
- 2.) In a bowl, chop up your brussel sprouts, carrots and cauliflower. Mix in the balsamic, salt, pepper, and coconut oil. Add any additional seasonings if you feel like it.
- 3.) Cut your sweet potato in ½ down the middle, and place on a baking tray. Add on your vegetables to the other side of the baking tray, and stick in the oven for 30-35 minutes, then turn to broil for five minutes, or until the sweet potato is crispy on the top.
- 4.) Once done, remove from the oven and assemble in your bowl. Add the spinach, black beans, avocado hemp hearts, nutritional yeast, tahini, and whatever else you'd like. Enjoy!
What’s your favorite buddha bowl combination?
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