Tight Buddha Bowl
This recipe is another go to for meal prep. It’s on repeat in out home because all you have to do is roast a boat load of veggies on Sunday, grill up some chicken and have cooked quinoa at the ready. Instant Buddha bowl that nourishing and delish at your fingertips.
8 cups broccoli florets (washed and cut)
8 cups cubed butternut squash (peeled and chopped)
2 small onions (sliced into large half moons)
3 tablespoon olive oil
1 small avocado, sliced
Protein of choice: Grilled chicken, Eggs, Chickpeas, Black beans etc..
Pinch of kosher salt
Freshly ground black pepper
2 cups cooked quinoa
Greens of choice for the base layer.
1/4 cup tahini
1 tbsp maple syrup
1/2 lemon, juiced
4 tbsp hot water to thin
Preheat oven to 400 degrees.
On a large pan, toss broccoli, squash and onions with olive oil, salt and pepper, to taste.
Spread veggies out in an even layer and roast for 20-25 minutes, or until crisp tender.
To assemble 1 bowl:
Add 1 cup greens to the base of your bowl.
1/3 cup cooked quinoa
1/2 cup (each) roasted veggies
3-4 slices avocado
1/3 cup protein of your choice
drizzle a small amount of dressing