This year has been raining trends and if it has got to do something with a beautiful bowl full of colorful vegetables, healthy grains and proteins, you know you’re on the right path. Is it a path to heaven or to your stomach? You decide with - the Buddha Bowl. Also known as a hippiebowl or a macrobowl, this food fad is definitely taking the world by storm.

So what exactly is a Buddha Bowl? According to Wikipedia’s definition, a Buddha Bowl is “a hearty, filling dish made of various greens, beans and a healthy grain like quinoa or brown rice. Sometimes it will also include toppings like nuts, seeds and dressings for added texture and flavor.”

A Buddha Bowl can be vegetarian, vegan or meat-packed. It all depends on how you decide to stir things up.  Excited? Lets get started!



1.MEAT-PACKED




INGREDIENTS:
1/2  sweet potato, peeled and cut into 1/2" cubes
1/2  red onion, diced
2 tbsp. Healthy Alternatives olive oil, divided
Kosher salt
Freshly ground Healthy Alternatives black pepper
1 cup baby spinach
1/2 lb. Boneless Skinless Chicken Breast
1/2 tsp. ground ginger
1/2 tsp. garlic powder
1/2 small garlic clove, minced
1 tbsp. soy sauce
1 tbsp. smooth peanut butter
1 tbsp. Healthy Alternatives Floral honey
1/4 c. lime juice
1 tbsp. sesame oil
1 tbsp. Chopped cilantro
1 tsp. Toasted sesame seeds
1/2 avocado, thinly sliced
2 cups cooked Healthy Alternatives brown rice

METHOD:
STEP ONE : Preheat the oven to 425 degrees F. Spread the sweet potatoes and red onions into a large baking sheet. Drizzle with about 1 tablespoon of olive oil. Season it with salt and pepper and toss it to coat. Bake for 20-25 minutes, until the sweet potatoes are tender.
STEP TWO : Meanwhile, prepare the chicken. Heat 1 tablespoon of olive oil in a large pan. Season the chicken all over with salt, pepper, garlic powder and ground ginger. Add chicken to the pan and cook it for 6-8 minutes pre-side, or until cooked through. Let it rest for 10 minutes, then cut each breast into 1" pieces.
STEP THREE : Make the dressing. Whisk together garlic, soy sauce, peanut butter, honey and lime juice until evenly combined. Whisk in sesame oil and 1 tablespoon of olive oil until smooth.
STEP FOUR : Divide the rice between bowls. Top it with sweet potatoes, chicken, avocado and baby spinach. Lastly, sprinkle it with cilantro and sesame seeds and drizzle the dressing on top for a mouth-watering, hunger-relieving dish!
2.VEGAN




INGREDIENTS:
Quinoa
1 Cup Quinoa rinsed
2 Cups Water

Chickpeas
1 1/2 Cups Cooked Chickpeas
Drizzle of Heathy Alternatives Olive Oil or other neutral oil
1/2 Tsp Salt
1/2 Tsp Smoked Paprika
1 Tsp Chili Powder
1/8 Tsp Conscious Foods Turmeric
1/2 Tsp Oregano

Red Pepper Sauce
1 Red Bell Pepper ribs and seeds removed
2 Tbs Olive Oil or other neutral oil
Juice from 1 Lemon
1/2 Tsp Pepper
1/2 Tsp Salt
1/2 Tsp Paprika
1/4 Cup Fresh Cilantro

Extra
Mixed Greens
An Avocado
Sesame Seeds for Garnish

METHOD:
STEP ONE : Start by cooking the quinoa. Bring 2 cups water to a boil, then add the quinoa. Simmer for about 15 minutes until all the water is absorbed. When done, remove from heat and keep covered for about 10 minutes so that the quinoa can absorb any excess water.
STEP TWO : Preheat the oven to 425. In a bowl, toss chickpeas, oil, and spices until chickpeas are evenly coated. On a baking sheet lined with parchment paper, bake chickpeas for 15 minutes. When done, remove from oven and let cool.
STEP THREE : To make red pepper dressing, add all dressing ingredients to a blender and blend until smooth.
STEP FOUR : Finally, assemble the buddha bowl. In the bowl, add quinoa, mixed greens, avocado, and chickpeas. Drizzle everything with red pepper sauce, sprinkle with sesame seeds and feast on some delightful food!

3. VEGETARIAN



INGREDIENTS :
1 cup of Arugula
½ cup of cooked Quinoa
1 cup of Sauteed Brussel Sprouts
1 tbsp of Pepitas (pumpkin seeds)
½ an avocado, sliced
1 tbsp Healthy Alternatives Olive Oil (to cook brussel sprouts)
Salt & Pepper
1 tbsp of Tahini
1 cup of feta cheese

METHOD :
STEP ONE : Cook quinoa according to package instructions
STEP TWO : Sautee brussel sprouts for approx.. 15 minutes until lightly browned and tender
STEP THREE :  Slice half avocado
STEP FOUR : In a large salad bowl mix together argula, cooked quinoa, Brussels sprouts, pepitas and avocado
STEP FIVE : Drizzle tahini or tahini sauce with a sprinkle of feta cheese and enjoy!

Find the best value ingredients at a Nature’s Basket store near you and be a part of this sensational rage.