
Nourishing Buddha Bowl
Serves 2
Ingredients:
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2 cups organic frozen cauliflower rice
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1 cup cherry tomatoes, sliced
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1/2 cup organic chickpeas
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1sweet potato, cut into 1/2-inch pieces
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4 cups organic green salad
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2 5-oz cans wild salmon or 1 cup cooked quinoa
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1 ripe avocados, sliced
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1 tbsp olive oil
Dressing:
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1/3 cup extra virgin olive oil
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1 tsp organic brown mustard
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1 tsp garlic
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Salt and pepper
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Juice from 1/2 lemon
Instructions
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Preheat oven to 425°F.
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Prep veggies and rinse chickpeas
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Chop sweet potato (the smaller you chop them, the quicker they cook). Arrange on a sheet pan, sprinkle with a pinch of sea salt and roast for 20-30 minutes until tender.
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While the potatoes roast, cook cauliflower rice on stove over low heat with 1 tbsp olive oil.
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In a small dish, mix dressing ingredients well.
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Arrange salad greens, cauliflower, tomatoes, chickpeas and sweet potato into bowls . Top with shredded wild salmon or quinoa, sliced avocado and dressing.
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To meal prep: arrange ingredients in mason jars from bottom to top: salmon or quinoa, chickpeas, sweet potatoes, cauliflower, tomatoes and lettuce.