The epitome of ‘everything but the kitchen sink,’ Buddha bowls, or macro bowls, have been a longtime favorite workweek munch. Simple bowls comprised of the various this’s and that’s lingering around your kitchens and pantries, from thick sliced avocado and bulk prepared quinoa and rices, to raw or sautéed greens and made ahead salads, no two are ever the same. And really, that’s what I love best about them. The perfect way to use up leftovers, reducing your kitchen’s food waste, and keep your meals balanced, diverse, nourishing, and delicious, below you’ll find five favorite components I love adding to my bowls. x
Requiring only minutes of active cooking time for a weeks worth of accessible grab-and-go leftover bites, the eggplant is roasted with rich and warming spices, bright lemon, and subtle heat, providing a wonderfully substantial, yet light accompaniment to any meal. [recipe]
Always working to keep my bowls balanced, but simple, I love preparing larger batches of grains or starchy root vegetables ahead of time, to have handy in my refrigerator to grab and add to bowls. Quinoa, farro, and brown rice are favorites, loaded with plant based protein and fiber, as well as roasted sweet potatoes. High in carbohydrates, potassium, iron, and vitamins A, C, and K, these sweet spuds require almost no effort and are best served with the skin left on.
Roasted Sweet Potato [serves 4]
2 large sweet potato
Preheat oven to 425 degrees F, rack in the middle. Link a baking sheet with parchment paper.
Thoroughly wash each potato, then make a half-inch slit lengthwise down each one’s center. Place on parchment, slit side up, and bake for 60-75 minutes, or until very soft to the touch. Remove from heat, half each potato lengthwise, then refrigerate until ready to serve – rewarmed or chilled.
Quickly whizzed up with cooked chickpeas, bright spring herbs, and a squish of fresh lemon juice, then lightly pan fried to achieve that mildly crispy crunchy exterior we all know and love, these little patties not only add so much flavor to a meal, but are wonderfully belly filling without the heavy and greasy post-falafel-eating-aftermath. [recipe]
A very simple, texturally and aesthetically complex, and nutritionally profound plant based recipe, packed to brim with hearty, rooting, and health promoting carrots, protein and fiber rich cannellini, and warming pops of fresh dill and pure maple, this light bite has become a quick household favorite. Andrew and I served our carrot cannellini salad warm fresh off the skillet, but it keeps exceptionally well refrigerated for an accessible grab-and-go workweek option. [recipe]
Adding that perfect pop of crunch and richness, I love adding ingredients rich in ‘good fats,’ (mono- , polyunsaturated, and omega 3 fatty acids) to my bowl to not only make them more satiating, but nutritionally complex. Ingredients like cashews, walnuts, almonds, and chia seeds, served raw or lightly toasted, are just those nutritional and flavor powerhouses. Be sure to check if your market offers them in the bulk section at a reduced rate!