Rainbow Buddha Bowl

Ingredients

For the Bowl:

• 1 cup cooked brown rice or quinoa
• 1 cup cooked edamame (shelled)
• 1 cup roasted chickpeas
• 1 cup shredded purple cabbage
• 1 cup shredded carrots
• 1 cup steamed broccoli
• 1 avocado, sliced
• 2 tbsp hemp seeds

For Roasted Chickpeas:

• 1 (15oz) can chickpeas, drained and dried
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt to taste

For the Tahini Lime Dressing:

• 3 tbsp tahini
• 2 tbsp lime juice
• 1 tbsp maple syrup or date paste
• 1-2 tbsp water to thin
• Pinch of salt

Instructions

1. Roast chickpeas: Pat chickpeas completely dry. Toss with spices and roast at 400°F (200°C) for 20-25 minutes, shaking pan halfway through, until crispy.

2. Prep vegetables: While chickpeas roast, steam broccoli and prepare other vegetables.

3. Make dressing: Whisk together tahini, lime juice, maple syrup, water, and salt until smooth.

4. Assemble: Divide brown rice between two bowls. Arrange edamame, roasted chickpeas, cabbage, carrots, broccoli, and avocado in sections around the bowl.

5. Finish: Sprinkle with hemp seeds and drizzle with dressing.

Why This Works

Every color represents different nutrients and fiber:

• Brown rice/quinoa (4g fiber): Whole grain base
• Edamame (4g fiber): Complete protein with fiber
• Chickpeas (3g fiber): Crunchy protein boost
• Vegetables (4g fiber): Rainbow of nutrients
• Avocado (7g fiber): Creamy, satisfying

Total: 16g of fiber per bowl - a complete, balanced meal!

Customization

The beauty of buddha bowls is flexibility. Swap ingredients based on what you have:

• Grains: Brown rice, quinoa, farro, bulgur
• Proteins: Any beans, lentils, tofu, tempeh
• Veggies: Whatever’s in season
• Dressing: Tahini, nut butter, or miso-based

Meal Prep

Prep all components on Sunday. Store separately and assemble bowls throughout the week. Dressing keeps for 5 days in the fridge.