Balanced Buddha Bowl

Although smoothie bowls and sweet treats flood our feed, I swear we don't only eat smoothie bowls. We believe in a balanced and wholesome diet, we typically eat nicecream packed with superfoods or a warming bowl of oatmeal for breakfast, a salad or sandwich for lunch, a raw bar (sometimes cookies or donuts) for a snack, and a buddha bowl for dinner. I love making buddha bowls because you can make them differently every day based on your needs or desires. I typically make sure I have two sources of protein, some type of leafy green or cruciferous vegetable, a grain, and a superfood enriched sauce in my buddha bowls. Here's an example of what Sam and I typically eat for dinner every night!


Balanced Buddha Bowl Recipe

Smoked Paprika Roasted Chickpea Ingredients:

  • 1 1/2 Cup Sprouted Chickpeas
  • 1/2 Tbsp Smoked Paprika
  • 1 Tsp Paprika
  • 1/2 Tsp Chilli Pepper
  • 1 Tsp Pink Salt

Spicy & Fried Sprouted Tofu Ingredients:

  • 1 Packet Sprouted Extra Firm Tofu
  • 1/2 Tbsp Smoked Paprika
  • 1/2 Tsp Cayenne Pepper
  • 1 Tsp Coconut Aminos
  • 1/2 Tsp Turmeric
  • 2 Tsp Cumin
  • 2 Tsp Olive Oil

Lentil Salad Ingredients:

  • 1 Cup Cooked Red Lentils
  • 1/2 Yellow Onion
  • 2 Cloves Garlic
  • 2 Tbsp Hemp Seeds
  • 1/4 Cup Cooked Quinoa
  • Juice of 1/2 Lemon
  • 1 Tsp Pink Salt
  • 1 Tsp Black Pepper
  • 1 Tbsp Chopped Parsley

Roasted Sweet Potatoe Ingredients:

  • 2 Sweet Potatoes
  • 1 Tbsp Olive Oil
  • 1 Tsp Cinnamon
  • 1 Tsp Cumin

Pink Pitaya Cauliflower Hummus Ingredients:

  • 1 Cup Frozen Cauliflower
  • 2 Tsp Pink Pitaya Powder
  • 1/2 Tbsp Olive Oil
  • 1 Tsp Pink Salt
  • 1/4 Cup Tahini
  • 1/2 Tbsp Tamari
  • 2 Cloves Garlic
  • 1 Tsp Smoked Paprika

Pink Pitaya Cauliflower Hummus Directions:

  1. In a small pot, boil cauliflower in water until soft.
  2. Once soft, remove cauliflower from heat. Drain cauliflower.
  3. Puree cauliflower in a food processor.
  4. Add all other ingredients and blend until smooth.

Roasted Sweet Potato Directions:

  1. Preheat oven to 380 Degrees Fahrenheit.
  2. Line baking sheet with parchment paper.
  3. Remove skin from sweet potato.
  4. Chop into small squares.
  5. Toss in olive oil, cumin, and cinnamon.
  6. Transfer to a baking sheet and cook for 30 minutes or until soft.

Lentil Salad Directions:

  1. Chop onion, garlic, and parsley.
  2. In a small mixing bowl, combine all ingredients.

Spicy & Fried Sprouted Tofu Directions:

  1. Press water out of tofu.
  2. Chop into thin strips.
  3. In a medium-sized mixing bowl, combine all seasoning ingredients.
  4. Toss tofu in seasoning.
  5. Air-fry for 25 minutes.

Smoked Paprika Roasted Chickpea Directions:

  1. Toss chickpeas in seasoning.
  2. Transfer chickpeas to a lined baking sheet.
  3. Roast with sweet potato for 20-30 minutes. 

Construct Your Bowl:

  1. Add a base whether it's quinoa, kale, spring mix, salad, or rice.
  2. Top with roasted chickpeas, sweet potato, tofu, and lentil salad.
  3. Add some other veggies or proteins, we chose cucumber and edamame.
  4. Sprinkle with seeds.
  5. Drizzle with sauce or hummus!