Imagine enjoying this for lunch: a big healthy buddha bowl with a slightly sweet mango coconut brown rice, sesame roasted sweet potatoes & broccoli, and topped off with an orange sesame almond butter dressing. Yeahhhhh, you’re so down.
So, we’re in the middle of packing up all of our dishes and just realized I have nothing left to eat off of. As in I literally scarfed down yesterday’s lunch with my hands. When you’re in the privacy of your own home, what does hot sauce all over your hands matter anyway?
Now, if you want to be a little fancier then me and show off how delicious you can make your lunch, you should 100% try these beautiful buddha bowls that I’ve created in partnership with my grocery delivery service friends at Peapod.
First you might be wondering, what the hell is a buddha bowl? I was curious too so I took myself on a Google discovery mission (aka just searched on the internets). Here’s what I’ve come up with: Buddha bowls are nourishing foods filled in a bowl that resembles a Buddha belly. Most of the time buddha bowls are vegan or vegetarian, contain a grain and veggies then finished with a sweet or spicy dressing.
Sign me up!
You may have noticed that I’ve been posting more vegan recipes lately. It isn’t because I’m turning vegan, but rather that I appreciate a plant-based diet very much. I love fueling my body with vegetarian-based, nutritious foods and finding vegan sources of protein (outside of soy!).
In our home, we try and eat vegetarian and/or vegan at least twice a week. I’ll admit that it’s lovely having a boyfriend who is willing to try anything I put in front of him. He even ate my lentil meatloaf with a smile on his face. Heh.
MEAL PREPPIN’ LIKE A BOSS.
Meal prep is life changing. It just requires a little time between meal planning, grocery shopping and cooking. However all the time is worth it, especially when it helps you achieve a healthier lifestyle or enables you to stick to your food-related goals.
A buddha bowl is wonderful for meal prep. You can make everything one evening, then pack it in individual containers and reheat throughout the week for lunch. If you’re feeling like you need a boost of protein, add 1/2 cup of black beans or 4 oz of grilled chicken breast.
Okay, hope you LOVE this buddha bowl as much as I did. Oh and that almond butter dressing can easily be made into a peanut butter dressing. Just sayin’. xo!
If you make these, I’d love to see your creation — simply upload a pic to Instagram and tag #ambitiouskitchen!
- Serves: 4 servings
- Serving size: 1 serving
- Calories: 450
- Fat: 18.5g
- Saturated fat: 3.8g
- Carbohydrates: 45.7g
- Sugar: 13.8g
- Fiber: 14g
- Protein: 12.1g
- For the roasted veggies:
- 1 large head of broccoli, cut into florets
- 2 medium to large sweet potatoes, diced into small cubes
- 2 cloves of garlic, minced
- 1 tablespoon toasted sesame oil (or olive oil)
- Salt and pepper
- For the mango coconut rice:
- 2 teaspoons unrefined coconut oil
- 1 cup unsweetened coconut milk or almond coconut milk (from the carton)
- 1 cup water
- 1 cup uncooked brown rice
- 1 large ripe mango, diced
- For the almond butter dressing:
- 1/4 cup natural creamy almond butter
- 3-4 tablespoons fresh orange juice, to thin
- 2 teaspoons pure maple syrup
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon toasted sesame oil (or melted coconut oil or olive oil)
- To garnish: Fresh green onions, cilantro and/or toasted sesame seeds.
- To make the brown rice: Place a medium pot over medium high heat and add in coconut oil and brown rice. Toast rice with the coconut oil for 5 minutes; stirring frequently to toast the rice and infused the coconut oil flavor in. After 5 minutes add in water and coconut milk and bring mixture to a boil, then cover, reduce heat to low and simmer for 45 minutes. After 45 minutes, remove heat, stir with a fork and fluff rice, then recover and let stand for 10 more minutes. Once done, stir in mango and season with a little bit of salt.
- While the rice is cooking, preheat oven to 375 degrees F. Line a large baking sheet with parchment paper OR generously grease with olive oil. Set aside.
- Place diced sweet potatoes in a bowl and microwave for 3-4 minutes to help pre-cook them.
- Place broccoli florets, sweet potato cubes minced garlic on baking sheet. Drizzle sesame oil over the top of the veggies and toss to combine. Bake for 20-30 minutes or until sweet potatoes are tender, stirring veggies & potatoes halfway through.
- While the veggies roast: make the dressing by whisking together almond butter, orange juice, maple syrup, apple cider vinegar and sesame oil. Taste and adjust as you see fit.
- To assemble the bowls or do meal prep: Add about 3/4 cup of rice to each bowl/container then top with roasted veggies (distribute evenly) and about 1 1/2 tablespoons of the dressing. Top with green onions, cilantro and toasted sesame seeds, if desired. Serves 4.
This recipe is in partnership with Peapod, a brand I trust. Thanks for supporting brands that help make this site possible! You can see more of my recipes on FromthePod.com.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Sarah Fennel // Broma Bakery