Healthy and Colourful Vegetarian Buddha Bowl

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I want to share my absolute favourite lunch recipe for those busy days when I’m glued to my home office chair: the Vegetarian Buddha Bowl.

Let’s face it, working from home has its perks, but it’s all too easy to fall into the trap of unhealthy snacking or skipping lunch altogether.

That’s why I love this Buddha Bowl – it’s nutritious and delicious, and honestly, it makes me feel like I’ve got my life together (even if my inbox suggests otherwise).

What I adore about this recipe is its flexibility.

Got some leftover roasted veggies? Throw them in! Craving something crunchy? Add some nuts!

It’s like a choose-your-own-adventure lunch that always turns out great.

Vegetarian Buddha Bowl:

Ingredients:

For the bowl:

• 1 cup cooked quinoa
• 1 cup roasted chickpeas
• 1 small sweet potato, cubed and roasted
• 1 cup kale, massaged and chopped
• 1/2 avocado, sliced
• 1/4 cup shredded carrots
• 1/4 cup sliced red cabbage
• 2 tbsp pumpkin seeds

For the dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 1-2 tbsp water (to thin)
• Salt and pepper to taste

Instructions:

• Drizzle with tahini dressing just before serving.
• Preheat oven to 400°F (200°C).
• Toss sweet potato cubes with olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
• In the same oven, roast chickpeas tossed with olive oil and your choice of spices (like cumin, paprika, garlic powder) for 20 minutes until crispy.
• While these are roasting, cook quinoa according to package instructions.
• Prepare the dressing by whisking together tahini, lemon juice, maple syrup, water, salt, and pepper.
• Massage kale with a bit of olive oil and lemon juice to soften.
• Assemble the bowl: Start with a base of quinoa, then arrange the roasted sweet potatoes, chickpeas, kale, avocado, carrots, and red cabbage in sections around the bowl.
• Sprinkle pumpkin seeds over the top.

Now, I know what you’re thinking – “That looks like a lot of work for a workday lunch.” But here’s my secret: meal prep! On Sunday evenings, I’ll roast a big batch of sweet potatoes and chickpeas, cook some quinoa, and chop up my veggies. Then, assembling the bowl takes just a few minutes each day.

The best part? This bowl keeps me full and energized all afternoon. No more 3 PM slumps or reaching for those cookies hidden in my desk drawer (okay, maybe sometimes I still reach for the cookies, but you know what I mean).

I love how colourful this bowl is, too. Sometimes, when I’m stuck on a particularly challenging project, I’ll take a moment to appreciate the rainbow of foods in front of me. It’s like a little moment of joy in the middle of a hectic day.

And let’s talk about that tahini dressing – it’s so good, I’ve been known to lick the bowl clean (don’t judge, I know you’ve done it too).

So, next time you’re wondering what to have for lunch while working from home, give this Buddha Bowl a try. It’s a great way to nourish your body and take a mindful break from work. Plus, it looks pretty impressive on those video calls – your coworkers will be asking for the recipe!

What’s your favourite work-from-home lunch? Have you tried making Buddha Bowls before?

Let me know in the comments – I’m always looking for new ideas to spice up my midday meal!