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Meal Prep Spring Buddha Bowls

Meal Prep Spring Buddha Bowls
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Fresh, vibrant, and nutritious, these Meal Prep Spring Buddha Bowls combine crisp spring vegetables with wholesome grains and a tangy dressing, perfect for easy lunches or dinners.

Ingredients

Scale
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 cup chickpeas, cooked
  • 1 cup asparagus, trimmed and chopped
  • 1 cup radishes, sliced thin
  • 1 cup snap peas, trimmed
  • 1 cup shredded carrots
  • 1 avocado, sliced
  • 2 tablespoons fresh parsley, chopped
  • 1 lemon, juiced
  • 2 tablespoons olive oil
  • 1 teaspoon maple syrup or honey
  • Salt and pepper to taste

Instructions

  1. Cook quinoa by combining rinsed quinoa and water in a pot, bring to a boil, then reduce heat and simmer covered for 15 minutes. Fluff with a fork and let cool.
  2. Steam or blanch asparagus and snap peas until tender-crisp, about 3-4 minutes, then rinse under cold water to stop cooking.
  3. In a small bowl, whisk together lemon juice, olive oil, maple syrup (or honey), salt, and pepper to make the dressing.
  4. Divide quinoa evenly into meal prep containers.
  5. Arrange chickpeas, asparagus, radishes, snap peas, shredded carrots, and avocado over the quinoa in each container.
  6. Drizzle dressing over each bowl and sprinkle with chopped parsley.
  7. Store in the refrigerator for up to 4 days. Serve chilled or at room temperature.

Notes

For extra protein, add a boiled egg or grilled tofu. You can also swap quinoa with brown rice or couscous for variety.

Find it online: https://seasonedrecipe.com/meal-prep-spring-buddha-bowls/