Recipes for "buddha bowls"

Heat a 12-inch nonstick skillet over medium heat. Add olive oil, riced cauliflower, and salt. Cook 5 minutes, stirring occasionally. Divide riced cauliflower evenly among 4 bowls.

Wipe the skillet clean and return to medium heat. Add the Zucchini Veggie Spirals, cover with lid, and cook for 8 minutes. Drain any excess liquid then transfer to a plate in a single layer to cool slightly.

Cook lima beans according to package directions. Rinse with cold water.

Divide cooked zucchini spirals, lima beans, avocado, cabbage, and beets evenly among 4 bowls.

For the turmeric-tahini vinaigrette, whisk tahini, lemon juice, water, garlic, honey, turmeric, salt, and pepper together in a small bowl. While whisking, slowly drizzle in olive oil. Drizzle each bowl with 2 tablespoons turmeric-tahini vinaigrette and top with sesame seeds. Serve immediately

Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth is absorbed, 15 to 20 minutes.

Preheat oven to 425 degrees F (220 degrees C).

Spread sweet potato and red onion onto a baking sheet. Drizzle 1 tablespoon olive oil over mixture and season with salt and pepper; toss to coat.

Bake in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.

Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir 2 cloves garlic and ginger until fragrant, about 1 minute. Add chicken and cook until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into 1-inch pieces.

Whisk 1 garlic clove, lime juice, peanut butter, soy sauce, and honey together in a bowl. Whisk 1 tablespoon olive oil and sesame oil into mixture until dressing is smooth.

Divide quinoa among bowls; top with chicken, sweet potato mixture, spinach, and avocado. Sprinkle cilantro and sesame seeds over the top, and drizzle dressing over each bowl.

Heat coconut oil in a skillet over medium heat; add frozen bell peppers, frozen corn, salt, and black pepper. Cook and stir until heated through, 5 to 7 minutes.

Divide refried beans, brown rice, and bell pepper-corn mixture evenly between 2 bowls. Top each with 2 tablespoons of guacamole.

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Bring water and sorghum to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until sorghum is tender and liquid has been absorbed, 45 to 50 minutes.

Combine Brussels sprouts and squash in a bowl; add jalapeno, sesame seeds, and 1 tablespoon olive oil; toss until evenly coated.

Arrange radicchio and leek on the prepared baking sheet. Stir the squash mixture again and arrange on the baking sheet. Drizzle 1 tablespoon olive oil over radicchio and leek.

Bake in the preheated oven until radicchio and leek are wilted and browned, about 10 minutes. Remove radicchio and leek from baking sheet and continue baking squash mixture until tender and browned, 5 to 10 minutes. Slice jalapeno into thin strips.

Whisk sesame oil, brown miso, rice vinegar, toasted sesame oil, and ginger together in a bowl until dressing is smooth.

Spoon sorghum into serving bowls. Arrange roasted vegetables on top and add black beans. Drizzle dressing over bowl.

Preheat the oven to 400 degrees F (200 degrees C).

Bring vegetable broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 15 minutes.

Toss Brussels sprouts, carrots, parsnips, and red onion with 1 teaspoon olive oil on a baking sheet until coated.

Bake in the preheated oven until softened, about 10 minutes.

Toss chickpeas with turmeric in a bowl. Heat remaining 1 teaspoon olive oil in a skillet over medium heat. Add chickpeas; cook and stir until browned, about 8 minutes.

Combine tahini, lemon juice, and maple syrup in a bowl until well incorporated; add hot water, 1 tablespoon at a time, until dressing is thin and smooth.

Divide quinoa, roasted vegetables, chickpeas, and mashed avocado between two serving bowls. Drizzle 1 tablespoon dressing over each bowl.