Think those fancy Buddha bowls you get at restaurants can’t be made at home? Think again! I’ve created this Easy Southwest Buddha Bowl with YOU in mind. This is a bowl meal that comes together quickly to provide you a nourishing lunch or dinner!
Working Hard for Those Buddha Bowls
If you search recipes on Pinterest you’ll see plenty of Buddha bowls. They all look amazing, but all seem to contain at least a MILLION ingredients. And even though I love to cook, I know I don’t want to make up a batch of quinoa and cut up a bunch of vegetables and cook some chicken. That’s too much work! My solution – keep it simple!
SIMPLE Buddha Bowls
Simple? Yes! Who doesn’t love simplicity!? Simple Buddha Bowls are where it’s at! In fact, you’ll find that Buddha bowls can essentially be a hodgepodge of ingredients all tossed in a bowl. Not as romantic sounding, but hey, let’s get real, that’s what they are! And that’s ok, because that keeps it simple! Simple because that means you can toss that leftover edamame and sesame chicken from last night’s dinner in with those peanuts you found in your pantry and that chopped kale in a bowl. Toss it with a quick dressing made with peanut butter, soy sauce and lime juice and done! See? Simple!
Easy Southwest Buddha Bowl
Now that you know how simple building a bowl can be, why not give this Easy Southwest Buddha Bowl a try!? I promise this one comes together in minutes and it transports super well. Which means you can easily build it (keep the dressing separate) and take it with you to school or work! It’s also super nourishing, supplying plenty of plant power – just what you need to keep your body functioning at it’s best!
Easy Southwest Buddha Bowl
- Yield: 1 1x
Description
Need a quick meal that satisfies? Look no further than this Buddha bowl loaded with powerful plant nutrition!
Ingredients
- 2 cups baby kale
- 1/2 cup black beans
- 1/4 cup thawed, frozen corn
- 1/2 bell pepper, sliced
- 1 tablespoon pumpkin seeds
- 2 tablespoons tomatillo salsa
- 1 tablespoon whole milk plain Greek yogurt
- 4–5 crushed corn tortilla chips
Instructions
- Place the kale in a bowl and top with the beans, corn, bell pepper, and pumpkin seeds.
- To make the dressing, in a small bowl, stir together the salsa and yogurt.
- Drizzle dressing over the salad and garnish with crushed tortilla chips.
Notes
- Variation: Add crumbled feta cheese or shredded sharp cheddar cheese. Or add sliced avocado and cooked whole grains such as quinoa, bulgur or wild rice.
- Category: Lunch
