Meal Prep Buddha Bowls

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Posted October 16, 2023 by: Admin #Kitchen

Creating a batch of delicious, multi-serving recipes is a rewarding experience, and these meal prep Buddha bowls fit the bill perfectly. These vegetarian bowls are a straightforward, delectable, and filling option for preparing lunches in advance that you can enjoy throughout the entire week. Packed with fiber, vegetables, and healthy fats, they offer a wholesome meal.

Known by various names such as Buddha bowls, macro bowls, or power bowls, these delectable and nutritious dishes are ideal for meal prep, and it’s nearly impossible to go wrong with them. You can essentially add your favorite ingredients to a bowl, drizzle it with a delightful dressing, and you’re good to go. The secret to making it more satisfying and substantial than a mere salad is the inclusion of grains, beans, lentils, and starchy vegetables. As long as you incorporate some protein, a generous portion of veggies, and a dash of healthy fats, these meal prep Buddha bowls become a well-rounded meal.

For this particular recipe, I aimed to maximize the flavor while minimizing the number of ingredients and steps. With good timing, you can multitask during much of the preparation, reducing your time in the kitchen, as the oven handles most of the work. This recipe yields either 5 filling servings or 4 larger servings, depending on your weekly meal needs.

Meal Prep Buddha Bowls

These meal prep Buddha bowls feature brown rice, but if you prefer white rice, you can certainly use that as an alternative. This recipe yields four generous portions or enough to create five filling servings for a week’s worth of healthy meal prep lunches.

Ingredients

Roasted Cauliflower

1 small head of cauliflower, florets removed
2 tablespoons of olive oil
2 teaspoons of ground turmeric
1/4 teaspoon of sea salt

Spiced Chickpeas

2 x 14oz cans of chickpeas, drained and rinsed
1 tablespoon of olive oil
2 teaspoons of curry powder
1/4 teaspoon of sea salt

Rice

1 cup of brown rice
2 cups of water
1/2 teaspoon of sea salt

Vegetables

1 box/bag of leafy greens
1 cup of shredded cabbage
1 pint of cherry tomatoes, halved

Garlic Tahini Dressing

1/4 cup of tahini
2 tablespoons of Dijon mustard
Juice of 1 lemon
2 tablespoons of olive oil
1 clove of garlic, minced
1 tablespoon of maple syrup
A pinch of sea salt
Water for thinning, if needed

Instructions

Preheat the oven to 425°F.
In a saucepan, combine water, rice, and sea salt, and bring it to a boil. Once boiling, reduce the heat to a simmer and cook for 45 minutes until the rice is tender and fluff it with a fork (refer to the package for specific instructions).
In a bowl, add cauliflower florets, drizzle them with olive oil, and season with turmeric and sea salt. Toss with a spoon until the cauliflower is well coated with the oil and turmeric mixture.
Place the seasoned cauliflower on a large baking sheet, spreading it out evenly, and set it aside.
In the same bowl, add the drained and rinsed chickpeas, drizzle with olive oil, and season with curry powder and sea salt.
Stir to ensure the chickpeas are thoroughly coated with the spices, then transfer them to a second baking sheet or tray. (If you have only one baking sheet, use a second oven-proof dish; virtually any baking dish will work.)
Place both the cauliflower and chickpeas in the oven and roast for 25-30 minutes until the cauliflower is tender and the chickpeas are crispy.
While the cauliflower and chickpeas are cooking, prepare the dressing. Combine the dressing ingredients in a jar or bowl and whisk until well blended. Add water as needed to achieve the desired consistency and set it aside.
Prepare the vegetables by chopping or shredding the cabbage into bite-size pieces and halving the cherry tomatoes.
Once the cauliflower, chickpeas, and rice have finished cooking, remove them from the oven and let them cool for 10-15 minutes before assembling the bowls.
After cooling, start assembling the bowls. Divide the ingredients among 4 or 5 glass containers (yielding either 4 slightly larger portions or enough for 5 filling servings).
Begin with the rice at the bottom, layering the cauliflower and chickpeas on top, leaving the leafy greens, cabbage, and cherry tomatoes on top or to the side to prevent wilting.
Avoid dressing the salad in advance. You can portion the dressing into 5 smaller containers or keep it in one large jar for daily use.
These meal prep Buddha bowls store well in the fridge for up to 5 days. While the chickpeas may lose some of their initial crispiness, their flavor remains fantastic.
Enjoy!