In case you haven’t noticed, when it comes to cooking I’m all about easy recipes. I pack a lunch for work days and I don’t like to spend too much time prepping the night before. That being said, I have a tendency to get hangry if I don’t eat balanced meals during the day so convenience foods just don’t work for me. I need lunches to be made from clean foods and have a hearty portion of veggies, protein and healthy fats to keep me going all day. So after some research I have finally found the perfect solution for easy healthy work lunches-the Buddha bowl! I’ve been making some variation of this for my lunch pretty much everyday of the week for a while now and I just never get tired of it. You can prepare a few servings of them in advance, they are nutritious and filling and of course delicious! Click here for a Buddha bowl round up by Eat This or read on for my own go to Southwestern Buddha bowl recipe.
- 1/2 cup cooked quinoa
- 1/4 cup corn, frozen or fresh grilled
- 1/2 cup black beans, rinsed and drained
- 1/2 medium avocado
- 1 bunch cilantro
- 1/2 cup cherry or gem tomatoes
- 1/8 cup red onion
- 1 tbsp finely chopped jalapeño
- 2 tbsp fresh lime juice
- 1 tsp cumin
- 1 tsp chili powder
- salt and pepper to taste
Measure out correct proportions of quinoa and water (this may vary depending on the brand of quinoa you use) into a saucepan. Add 1 tsp of cumin and 1 tsp of chili powder to saucepan before bringing to a boil. This will help the spices to absorb right into the quinoa and make it more flavorful! Place a lid on the saucepan and reduce heat to low until quinoa is light and fluffy.
Cut the tomatoes into halves or quarters and mix with finely chopped onion, jalapeño, cilantro, lime juice and salt and pepper to taste.
Plate tomato mixture with quinoa, corn, black beans, and avocado. I like to sprinkle a little bit of extra lime juice and salt onto the quinoa. That’s it! Mix up and enjoy for lunch or dinner!