15 Minute Buddha Bowls

• Produce

  • 2 Avocados, small
  • 1 cup Blueberries
  • 2 Carrots, peeled and shredded (about 1 cup, large
  • 1 cup Chickpeas, canned
  • 2 big handfuls Greens
  • 4 Mandarin oranges
  • 1/2 Red onion, sliced (about 1/2 cup, small

• Condiments

  • 2 tbsp Honey

• Pasta & Grains

  • 1 cup Bulgur* (can sub quinoa, cooked

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1 Pinch Salt and pepper

• Drinks

  • 1/4 cup Orange juice

• Dairy

  • 1/4 cup Yogurt, Plain

Found on liveeatlearn.com

Description

Ingredients

• ¼ cup (60 g) plain yogurt (or dairy-free alternative)
• ¼ cup (60 mL) orange juice
• 2 Tbsp (30 mL) honey (can sub maple syrup or agave)
• ½ tsp cinnamon
• Pinch of salt and pepper
• 2 big handfuls of greens (your choice, I used spinach)
• 1 cup (182 g) cooked bulgur* (can sub quinoa, couscous, or brown rice)
• 1 cup (200 g) canned chickpeas, drained and rinsed (1 ½ cup, 310 g soaked chickpeas if starting from dry)
• 1 cup (100 g) blueberries
• 4 mandarin oranges, peeled and thinly sliced
• 2 small avocados, sliced
• ½ small red onion, sliced (about ½ cup)
• 2 large carrots, peeled and shredded (about 1 cup)

Directions

• Whisk all dressing ingredients together and set aside.
• Divide greens into 4 servings bowls, then top each with equal portions of cooked bulgur, chickpeas, blueberries, orange slices, avocado, onion, and carrot.
• Drizzle with dressing and serve immediately.

Nutrition