top of page

Nourishing Buddha Bowl

Serves 2


  • 2 cups organic frozen cauliflower rice

  • 1 cup cherry tomatoes, sliced

  • 1/2 cup organic chickpeas

  • 1sweet potato, cut into 1/2-inch pieces

  • 4 cups organic green salad 

  • 2 5-oz cans wild salmon or 1 cup cooked quinoa 

  • 1 ripe avocados, sliced

  • 1 tbsp olive oil


  • 1/3 cup extra virgin olive oil

  • 1 tsp organic brown mustard 

  • 1 tsp garlic

  • Salt and pepper 

  • Juice from 1/2 lemon



  1. Preheat oven to 425°F.

  2. Prep veggies and rinse chickpeas

  3. 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.

  4. While the potatoes roast, cook cauliflower rice on stove over low heat  with 1 tbsp olive oil.

  5. In a small dish, mix dressing ingredients well.

  6. Arrange salad greens, cauliflower, tomatoes, chickpeas and sweet potato into bowls . Top with shredded wild salmon or quinoa,  sliced avocado and dressing.

  7. To meal prep: arrange ingredients in mason jars from bottom to top: salmon or quinoa,  chickpeas, sweet potatoes, cauliflower, tomatoes and lettuce.

NTG Lunch Box Meal Ideas: Project
bottom of page