This Rainbow Buddha Bowl is a delicious meal full of nourishing ingredients that is healthy, filling and satisfying! (gluten-free, vegetarian)
I have had a serious obsession with this Rainbow Buddha Bowl lately. It is the most delicious meal filled with all of my favorite things – beets, brussels sprouts, sweet potatoes, and avocado. Oh and eggs. Always eggs. I just can’t get enough of this amazing bowl.
Not only is this beautiful bowl super tasty, but it’s also loaded with nutritious whole foods. The combination of veggies and avocado provide almost 10 grams of healthy, filling fiber, heart-healthy fat, and tons of vitamins A, C and K. This vegetarian bowl also has 12 grams of filling protein. All finished off with a luxurious drizzle of tahini. Are you drooling yet?
A Rainbow Buddha Bowl makes an amazing breakfast, lunch or dinner. The best part is that you can prep the sweet potato, beet and brussels, and even the soft-boiled egg ahead of time to make it super easy to throw together a delicious and nourishing meal. It doesn’t get any better than that!
Have you been enjoying buddha bowls lately? What’s your favorite combination?
This Rainbow Buddha Bowl is a delicious meal full of nourishing ingredients that is healthy, filling and satisfying! (gluten-free, vegetarian)
Ingredients
- 1 small sweet potato
- 1 medium beet
- 1 tsp olive oil
- 2 cups brussels sprouts, halved
- 1 cup baby spinach
- 2 large eggs
- 1/2 small avocado, sliced
- 2 tsp tahini
Instructions
- Preheat oven to 400° F.
- Wash sweet potato and pierce with a fork in several places. Wrap tightly in foil. Wash beet and wrap tightly in foil. Place both in the oven and bake 30-45 minutes or until soft. Remove from oven. Once cool enough to handle, cut into cubes.
- In a small nonstick skillet, heat olive oil over medium heat. Add brussels sprouts and cook, stirring, until bright green and crispy on the outside, 5-8 minutes.
- Meanwhile, bring water to a boil in a small saucepan. Gently place eggs in the water and boil gently for 6 minutes. Drain and place eggs into an ice water bath to stop the cooking. Once cooled, carefully peel and cut in half right before placing in the bowls.
- Divide spinach between two bowls. Add sweet potatoes, beets, and brussels sprouts. Top each bowl with avocado, one egg, and a drizzle of tahini.
Your salad looks so healthy, filling and tasty! Pinning to try later! Join our pinterest board if you like https://www.pinterest.com/hadiascuisine/yummy-and-more/