This skillet root veggie buddha bowl is an easy and delicious meal to school or work lunches or an easy leftover dinner. A buddha bowl is a delicious balance of healthy, whole foods to keep you satiated and nourished throughout the day. This bowl is my favourite thing to have for lunch because it’s super easy to prep the ingredients ahead of time! I always love adding the following to my bowls:
Sources: roasted starchy vegetables like sweet potato, beets, cauliflower, whole grains like quinoa or brown rice, fresh veggies like zucchini noodles, steamed broccoli, shredded cabbage
Opt for eating an array of colourful veggies in your buddha bowl to intake as many nutrients as you possibly can. Complex carbohydrates are a wonderful way to keep you energized throughout your day. Choose more cooked veggies if you want to feel grounded and more raw veggies if you want to feel lighter and energized. It’s easy to find balance with this recipe as it has a good mix of raw and cookies veggies.
Top it with Protein
Sources: chickpeas, lentils, organic tempeh or baked tofu, wild fish, organic chicken, hard boiled egg
Protein is essential to help keep blood sugars balanced, so it’s important to include a bit in each meal. I love chickpeas or tempeh in my buddha bowls as they pair nicely with an array of veggies. Opt for organic protein sources and cook them with lemon juice, dried herbs and spices like turmeric to boost antioxidant levels.
Healthy Fats & Fun Toppings
Sources: avocado, nuts like walnuts and almonds, seeds like pumpkin seeds and hemp seeds
Healthy fats are a great way to help balance blood sugar, support glowing skin, hormone balancing and reduce achy joint pain. I also love adding some fun additions to my bowls like raw sauerkraut, nutritional yeast and fun dips to keep it fun!
Skillet Root Veggie Buddha Bowl
An easy and comforting buddha bowl recipe.
- 1 small yam or potato, cubed
- 1 small beet, cubed
- 1 small shallot, diced
- 1 large garlic clove, minced
- 1/2 cup chopped cauliflower
- 1 tsp. cumin, pinch of turmeric, salt & pepper to taste
- 1/4 cup shredded cabbage
- 1/4 cup canned chickpeas, drained and rinsed
- 1/4 cup cherry tomatoes, finely chopped
- 1/4 cup parsley, finely chopped
- 1/3 of an avocado, cubed
- Fresh lime juice, to serve
- Step 1 Chop the potato and beet into small cubes. In a medium-sized skillet on high heat, add the potato and beet, cover with water and cook with a lid on until tender (about 6 mins). Next, ditch the water and put the veggies in a strainer. Clean the skillet with a paper towel to blot dry. Alternatively, roast the vegetables at 425F for about 30 minutes until crispy.
- Step 2 Return to heat with a bit of avocado oil, add the veggies back to the skillet and then add the finely chopped cauliflower, diced shallot and garlic. Add the turmeric, cumin, salt and pepper and sauté until nicely browned. Add the chickpeas and sauté for another minute or so.
- Step 3 In a bowl, add the shredded cabbage as a base, layer on the cooked veggies, chickpeas, chopped tomatoes, avocado, parsley and lime juice. Serve with some olive oil, salt and pepper, hot sauce and fresh lime juice if you like