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Taco Buddha Bowl
• 1 cup Mexican rice (see below)
• 1/2 cup black beans + pinch of taco seasoning
• 1/4 cup diced tomato
• 1/4 cup chopped yellow bell pepper
• 1/2 cup greens (romaine, spinach, etc)
• 1/2 avocado, sliced
• 1/4 cup salsa (as dressing)
• wedge of lime

Assemble all of the ingredients in the bowl.

Mexican Rice
• 2 tsp olive oil
• 3 cloves garlic, diced
• 1 tsp cumin
• 3/4 tsp salt
• 3 Tbsp cilantro
• 1 cup tomato sauce
• 2 cups vegetable broth
• 2 cups instant brown rice

Heat spices in olive oil in a saucepan until aromatic. Add sauce and broth, bring to a boil. Add rice, bring to a boil, cover and turn off the heat. Stand 5 minutes until liquid is absorbed.s


Chicken Buddha Bowl with Mango Dressing

Buddha Bowl:
• 1/2 cup sweet potato cubes
• 1/2 cup broccoli
• 1/2 cup chickpeas
• 1/2 avocado, sliced
• 1/2 cup mango, cubed
• 1 cup cooked quinoa (rainbow?)
• 1/2 cup cooked rotisserie chicken (could sub tofu)
• olive oil
• salt & pepper
• paprika
• mango dressing (see below)

Roast the sweet potatoes, broccoli and chickpeas on separate pans. Season with olive oil, salt/pep and other spices.
375-400F 45 minutes.
Make the dressing– whisk everything together.
Assemble the bowl.

Mango Dressing:
• 1 cup diced mango
• 2 limes, juiced
• 2 tsp honey
• 1/4 tsp cumin
• 1/4 tsp salt
• 2 T cilantro
• sprinkle red pepper flakes


Almost Breakfast Bowl
• savory oats (see below)
• fried egg
• 2 cups spinach
• 1 cup mushrooms
• olive oil
• salt & pepper
• avocado dressing (see below)

Make savory oats & avocado dressing as directed.
Sauté spinach and mushrooms in olive oil, salt & pepper.
Fry egg as desired.
Assemble all of the ingredients in the bowl.

Savory Lentil Oats
• 1/3 cup oats
• 1/4 cup red lentils
• 1 1/2 c vegetable broth
• salt & pepper

In a saucepan, combine everything. Heat until liquid is absorbed and oats & lentils are tender (5-8 minutes)
Place into a bowl & add toppings.

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