Tight Buddha Bowl

hearty bowl.jpg

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.

Tahini Dressing

  • 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