Rainbow Buddha Bowl

Because Mondays are always better with a big bowl of veggies

Rainbow Buddha Bowl

Savory, packed with nutrients & delish!

After a weekend of indulgence, I couldn’t think of a better way to kick off the week.  The last of the sweet potato chips & Macadamia hummus from the weekend, roasted Brussels & asparagus, Balsamic marinated tomatoes, pickled cabbage and creamy avocado.

And best part was I prepped the veggies and grilled chicken for the boys before spending the afternoon at my son’s baseball game so it was ready to eat when we came home.  I didn’t get to meal prep anything yesterday so it was good to restock the fridge today.

Scroll down for recipes.


Click here for recipe for sweet potato chips from Minimalist Baker

Click here for recipe for Macadamia Nut Hummus

Pickled cabbage: combine 2 cups shredded red cabbage, 3 tbsp red wine vinegar, 1/2 tsp kosher salt and let sit 20 minutes. Recipe from Cooking Light.

Marinated tomatoes: Combine fresh cut tomatoes with balsamic vinegar, EVOO and fresh basil.

Roasted Brussel Sprouts: Toss Brussel sprouts (halved) with olive oil, salt and pepper.  Roast for 30 minutes at 400°.

Roasted Asparagus:  One bunch asparagus, rinsed, ends trimmed.  Toss asparagus in olive oil and salt as desired. Roast at 400 degrees for 20 minutes or until just getting crispy. My asparagus were particularly thin. Thicker asparagus will take longer, up to 45 minutes.

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