How to Make Buddha Bowl Meal Prep?

 

Ingredients

• For 4 servings,
• Chickpea bowl
• 1 tablespoon oil
• 16 oz chickpeas(455 g), 1 can, drained and rinsed
• 1 teaspoon salt
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon turmeric
• 1 teaspoon red pepper flakes
• 2 sweet potatoes
• oil, to taste
• salt, to taste
• pepper, to taste
• 1 cup quinoa(170 g), cooked
• 1 cup mixed greens(40 g)
• ½ avocado, sliced
• 1 tablespoon pumpkin seeds

• Sauce
• 2 tablespoons hummus
• 1 tablespoon water
• ½ lemon, juiced

• Tofu bowl
• ½ package extra firm tofu, sliced in thirds
• ½ teaspoon ginger powder
• ½ teaspoon garlic powder
• salt, to taste
• pepper, to taste
• 2 cups broccoli floret(300 g)
• oil, to taste
• 1 cup brown rice(230 g), cooked
• ½ cup edamame(75 g)
• ½ cup shredded carrot(55 g)
• 2 teaspoons sesame seed

• Sauce
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon honey
• ½ teaspoon sriracha

Method

• Preheat oven to 450°F (230°C).
• Heat olive oil in a skillet over medium heat. Add chickpeas, salt, pepper, cumin, garlic powder, turmeric, and chili flakes, and stir until toasted. Remove from pan.
• Heat sesame oil in a skillet over medium heat. Add tofu, and sprinkle with ginger powder, garlic powder, salt, and pepper. Sear until a golden crust forms, then flip and do the same for the other side. Set aside.
• On a baking sheet, toss sweet potatoes and broccoli in oil, salt, and pepper. Bake for 30 minutes.
• In a bowl, combine ingredients for each sauce. Divide into 4 small tupperware containers.
• To build the bowls, fill four tupperwares half with quinoa, half with brown rice. Layer the ingredients of each bowl on top.
• When ready to eat, pour on dressing.
• Enjoy!