Spring-Inspired Buddha Bowl

I love buddha bowls because they're so versatile, if you follow a few basic steps you can build a different buddha bowl every time. You can change up the veggies, whole grains, plant-based protein source etc., depending on what you have on hand and what's in season. This Spring-Inspired Buddha Bowl is not only colorful, but it is also healthy, delicious, and filling. Perfect for meal prep if you're short on time but still want to have something nourishing.

Ingredients:

• 1/2 head of romaine lettuce, chopped

• 1 cup long grain white rice

• roasted chickpeas

• 150g frozen brussels sprouts

• drizzle of neutral oil

• 2 tsp garlic powder

• salt & pepper to taste

• 1 hass avocado

• handful of fresh parsley

• mixed seeds

Instructions:

1. In a mixing bowl, drizzle the brussels sprouts with some oil, then add the seasonings and mix to coat. Transfer them to a parchment lined baking sheet and roast for 25-30 minutes, flipping halfway through.

2. Roast the chickpeas, using my recipe, at the same time as the brussels sprouts.

3. In the meantime, cook your rice. Wash the rice at least 3 times or until the water runs clear. Place your fingertip on top of the washed rice and add enough water so that it reaches your first knuckle. Cook until all the water is absorbed.

4. To assemble the buddha bowl, start by adding a layer of the romaine lettuce to the bottom of a bowl, followed by the rice, roasted chickpeas, and brussels sprouts. Top with the avocado, mixed seeds, and fresh parsley.

Notes: Keep leftovers in the fridge for up to 3-5 days.

Avocados tend to oxidize quickly so if you're meal prepping this buddha bowl recipe, I recommend only adding the toppings whenever you're ready to eat it.

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Did you make this recipe? Tag me on Instagram @plantiful_life_ !