Buddha Bowls & Dressings
Yields1 Serving
Mediterranean Turkey Bowl with Tzatziki Sauce
 1 cup couscous, cooked according to package
 1 ½ lbs ground turkey, cook until browned, season to taste
 1 cup chickpeas, rinsed and drained
 2 cups spinach
 1 pt cherry tomatoes, halved
 1 cup feta cheese, crumbled
 68 oz container Kalamata olives, whole and pitted
 1 lemonm cut into 6 wedges
 pickled onions, for topping (optional)
Tzatziki Sauce (mix until combined)
 2 cups Greek yogurt, plain, low-fat
 ½ lemon, juiced
 1 ½ tbsp fresh dill, chopped
 2 cloves garlic, minced
 ½ cucumber, grated
 salt and pepper to taste
Roasted Veggie Burrito Bowl with Cilantro Lime Dressing
 1 cup sweet onion, chopped, roasted
 2 cups zucchini, chopped, roasted
 2 red bell peppers, chopped, roasted
 1 cup frozen corn, defrosted
 1 cup quinoa, cooked
 1 pt cherry tomatoes, halved
 15 oz black beans, drained and rinsed
 4 scallions, chopped
 ¼ cup pumpkin seeds (pepitas)
 1 lime, cut into wedges
Cilantro Lime Dressing (puree until smooth)
 ½ cup cilantro
 ¼ cup olive oil
 2 limes, juiced (3 tablespoons)
 1 clove garlic
 salt and pepper to taste
Salmon Orzo Bowl with Rosemary Balsamic Vinaigrette
 4 salmon fillets (4 oz. each), cooked
 4 cups spinach
 1 cup whole wheat orzo, cooked
 3 cups cauliflower, cut into florets, roasted
 1 pt cherry tomatoes, halved
 ¼ cup pistachios, chopped
Rosemary Balsamic Vinaigrette (mix until combined)
 1 tbsp fresh rosemary, finely chopped
 ½ tsp garlic powder
 ¾ tsp dried oregano
 1 tsp kosher salt
  cup olive oil
 6 tbsp aged balsamic vinegar
 pepper to taste
Green Goddess Power Bowl with Green Goddess Dressing
 1 sweet potato, cut into rounds, roasted
 1 head cauliflower, chopped into florets, roasted
 1 cup quinoa, cooked
 2 cups edamame, shelled
 4 carrots, julienned
 2 scallions, thinly sliced
 2 cups sprouts or any leafy green
 1 avocado, sliced
Green Goddess Dressing (puree until smooth)
  cup plain yogurt
  cup scallions, chopped white and green parts
  cup fresh basil, chopped
 2 tbsp lemon juice
 1 tsp garlic, chopped
 ½ tsp salt

Ingredients

Mediterranean Turkey Bowl with Tzatziki Sauce
 1 cup couscous, cooked according to package
 1 ½ lbs ground turkey, cook until browned, season to taste
 1 cup chickpeas, rinsed and drained
 2 cups spinach
 1 pt cherry tomatoes, halved
 1 cup feta cheese, crumbled
 68 oz container Kalamata olives, whole and pitted
 1 lemonm cut into 6 wedges
 pickled onions, for topping (optional)
Tzatziki Sauce (mix until combined)
 2 cups Greek yogurt, plain, low-fat
 ½ lemon, juiced
 1 ½ tbsp fresh dill, chopped
 2 cloves garlic, minced
 ½ cucumber, grated
 salt and pepper to taste
Roasted Veggie Burrito Bowl with Cilantro Lime Dressing
 1 cup sweet onion, chopped, roasted
 2 cups zucchini, chopped, roasted
 2 red bell peppers, chopped, roasted
 1 cup frozen corn, defrosted
 1 cup quinoa, cooked
 1 pt cherry tomatoes, halved
 15 oz black beans, drained and rinsed
 4 scallions, chopped
 ¼ cup pumpkin seeds (pepitas)
 1 lime, cut into wedges
Cilantro Lime Dressing (puree until smooth)
 ½ cup cilantro
 ¼ cup olive oil
 2 limes, juiced (3 tablespoons)
 1 clove garlic
 salt and pepper to taste
Salmon Orzo Bowl with Rosemary Balsamic Vinaigrette
 4 salmon fillets (4 oz. each), cooked
 4 cups spinach
 1 cup whole wheat orzo, cooked
 3 cups cauliflower, cut into florets, roasted
 1 pt cherry tomatoes, halved
 ¼ cup pistachios, chopped
Rosemary Balsamic Vinaigrette (mix until combined)
 1 tbsp fresh rosemary, finely chopped
 ½ tsp garlic powder
 ¾ tsp dried oregano
 1 tsp kosher salt
  cup olive oil
 6 tbsp aged balsamic vinegar
 pepper to taste
Green Goddess Power Bowl with Green Goddess Dressing
 1 sweet potato, cut into rounds, roasted
 1 head cauliflower, chopped into florets, roasted
 1 cup quinoa, cooked
 2 cups edamame, shelled
 4 carrots, julienned
 2 scallions, thinly sliced
 2 cups sprouts or any leafy green
 1 avocado, sliced
Green Goddess Dressing (puree until smooth)
  cup plain yogurt
  cup scallions, chopped white and green parts
  cup fresh basil, chopped
 2 tbsp lemon juice
 1 tsp garlic, chopped
 ½ tsp salt

Directions

Buddha Bowls & Dressings

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