BUDDHA BOWL IDEAS. WHAT’S IN YOUR FRIDGE?
“What’s in the fridge?” buddha bowl ideas! Check out this brand new recipe on today’s #LunchBreakLIVE. This delicious lunch is created by Elizabeth (Liz) Medeiros, owner of Plant Life Meals, a Seattle-based vegan meal delivery business. She knows how to whip up quick, healthy, affordable meals and we feel so lucky to have her on the show to demonstrate one of her favorites.
VEGAN QUEEN IN THE KITCHEN
Elizabeth (Liz) Medeiros is a California native with a passion and deep knowledge for public health. After obtaining her Master in Public Health from the University of Washington and conducting public health research at Fred Hutchinson Cancer Research Center, Liz decided to write a plant-based recipe book. After learning about the need in Seattle for more vegan options, Liz set out to make vegan food more accessible for her beloved Seattle community. She is currently the owner of Plant Life Meals, a Seattle-based vegan meal delivery business, and is starting her second business, Thrive on Plants, a vegan-based coaching and consulting service. Folwer her on social media for more info.
LET’S GET BUDDHA BOWL IDEAS FROM THIS RECIPE
Air-fried garbanzo beans, seasonally fresh cauliflower, on a bed of greens, cooked rice, and topped with vegan ranch, garnished with microgreens. Does that sound delicious or what. Great idea for a Buddha Bowl if I do say so myself. Air-frying garbanzo beans will add that crunch to every bite, giving it a satisfying texture. The rice will help to keep you full for a good amount of time, and the ranch dressing gives it that added zing!
“What’s in my fridge?” Buddha Bowl Recipe
- ½ 15 oz can organic garbanzo beans rinsed
- 1 c cauliflower florets
- 1 T organic olive oil
- ½ t sea salt
- ¼ t ground black pepper
- 1 t granulated garlic and/or onion powder
- 1 c organic mixed greens lettuce, arugula
- ½ c cooked organic white rice
- 1-2 T vegan dressing I used Follow Your Heart High Omega Vegan Ranch
- 2 T micro-greens optional
- Preheat your air fryer or oven to 400 degrees F. While heating, toss the garbanzo beans and cauliflower florets in olive oil, sea salt, black pepper, and garlic (use your favorite seasonings, too!) until evenly coated.
- If using air fryer, add beans and cauliflower to tray, and cook for 7-10 minutes, until lightly golden brown. If using oven, line a baking sheet with parchment or reusable liner and spread ingredients evenly, and bake for 10-15 minutes, until lightly golden brown.
- To assemble your bowl, layer mixed greens, rice, cauliflower, garbanzo beans, and top with a drizzle of vegan dressing. Garnish with micro-greens. Enjoy!
THANKS SO MUCH FOR JOINING US!
Thanks so much for joining us on the very yummy episode of #LunchBreakLIVE. I love buddha bowls because they are so convenient and simple to throw together. You can make a buddha bowl out of pretty much anything you have in the fridge. The buddha bowl ideas are endless, really. But if you want to be sure you create the perfect one, give Liz’s recipe a try and let us know if you enjoyed it. If you are looking for more plant-based recipes to cook up, hop on over to the #LunchBreakLIVE page, where we have a ton to choose from. Until next time…keep cookin’!
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Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.