I like big bowls of food.
Whenever I’m counseling athletes, my opening line is usually, “let’s figure out how you can have the most food on your plate and also perform your best.”
I didn’t learn that one in dietitian school, but it sure has worked on getting people’s attention!
Hokey as it may be, the concept is real. If you are eating primarily plant-based items at each meal, your plate (or preferably bowl) can be pretty loaded. Hence, the name buddha bowl comes from having a bowl so full that the rounded shape mimics that of a buddha belly!
When most people think about getting healthy or eating for optimized performance, we automatically think of what should eat less of. But, with buddha bowls, we can now think of what we can eat more of! Any vegetable can be roasted, seasoned, and added to this bowl for a quick and nutritious dinner.
When we finished this meal I said, “Well, I feel healthy.” My husband countered, “I feel like a hippy.” Either way, this power-packed bowl paired with a fresh, creamy ricotta dressing is a forever staple in my kitchen.
Roasted Chickpea Buddha Bowl w/ Herbed Lemon Ricotta Dressing
Yield: 4 servings
- 1 cup bulgar
- 1 can chickpeas, drained and rinsed
- 2 small sweet potatoes, diced
- 1 cup brussels sprouts, quartered
- 1 cup spinach, shredded
- ½ cup ricotta cheese
- 1 lemon
- Fresh parsley
- Olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1 Tbsp butter
- Salt & pepper
- Preheat the oven to 400 degrees Fahrenheit.
- Arrange sweet potatoes and brussels sprouts on a sheet tray. Drizzle with olive oil and add a generous amount of salt and pepper to each tray. Mix until coated evenly. Bake for 20-25 minutes or until cooked through and slightly crispy.
- Pat chickpeas dry with a paper towel and then arrange on a sheet tray. Drizzle with olive oil, cumin, and paprika. Mix until coated evenly. Bake for 20-25 minutes or until crispy.
- Meanwhile, add 1 cup of bulgar and 2 cups of water to a pot over medium heat and cook according to package instructions. When bulgar is cooked through, add 1 Tbsp of butter to the pot and stir until melted.
- In a small bowl, add ricotta, zest and juice of one lemon, salt, pepper, and fresh parsley.
- To assemble Buddha bowls, add bulgar as a base, then roasted beans and vegetables. Top with shredded spinach and ricotta dressing.
- 364 calories
- 48 g carbohydrates
- 13 g protein
- 15 g fat