Buddha Bowl with Grapes

This healthy bowl will help neutralize some of your summer indulgences.

Buddha Bowl with Grapes

Healthy Tidbit: A buddha bowl is a vegetarian dish filled with nutritious grains, plant proteins and vegetables, usually served cold.

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Summer gatherings are filled with delicious foods, ice cream, burgers, and s’mores, oh my! With a few weeks of summer left, I needed to add some healthy into my diet. I landed on this buddha bowl, knowing it would re-energize me and get my tastebuds off the s’mores. So, I prepped five bowls on Saturday to eat for lunch the next several days. This bowl is easy, inexpensive and my digestive system was thanking me by Monday. This fabulous blend of flavors is topped off with juicy red grapes.

Lunch for the week.

Buddha Bowl with Grapes (5 servings)

Ingredients

• 2 15.5 oz. cans chickpeas (garbanzo beans)

• 2 tablespoon olive oil (divided)

• 1 teaspoon turmeric

• 1 teaspoon cumin

• 1 teaspoon garlic powder

• 5 ounce container of baby kale (or substitute your favorite dark leafy green)

• 1/4 teaspoon each salt and pepper

• 5 cups cooked wild rice (quick tip-Trader Joes Frozen Rice Medley is quick and works well in this dish)

• 1 heaping cup red grapes cut in half

• 2 lemons

• 2 avocados

Directions

1. Drain, rinse, and dry excess water from chickpeas.

2. Squeeze the juice from 1 lemon in a bowl and cut the other lemon into 5 wedges.

3. Cut the grapes in half, this enhances the juicy flavor.

4. Whisk 1 tablespoon of olive oil with turmeric, cumin, and garlic powder in a glass bowl (turmeric stains).

5. Add chickpeas to the bowl of spices and stir to coat using a spatula.

6. Heat 1 tablespoon of olive oil in a large frying pan over medium heat.

7. Add chickpeas and sauté for 5-8 minutes, stirring occasionally.

8. Add handfuls of the kale to the chickpeas in the pan until it wilts.

9. Remove from heat once all greens are wilted.

10. Top kale with lemon juice, salt and pepper and stir to combine.

11. Prepare the 5 bowls with 1 cup of wild rice, 1/5 of chickpea and kale mixture , 1/4 cup cut grapes, and a lemon wedge.

12. Refrigerate for up to 5 days.

13. When ready to serve, top with avocado and give the lemon wedge a squeeze.

This Buddha Bowl was the inspiration of Lacey Baier and part of her 5 Day Anti-inflammatory Diet Meal Plan. Thanks Lacey!

Small steps to reach your goals!