Sunday, January 21, 2018

Rainbow Buddha Bowl

Rainbow Buddha Bowl

Usually on Sundays I prepare my "main" lunches for the week.  This makes it a lot easier and less expensive then the last minute decision on what to have for lunch. I will start the day with oatmeal, frozen fruit, chia gel, ground flax seed and some type of nuts, usually topped with walnuts or pumpkin seeds.  Being that is very early, by mid-morning its time for a sandwich, usually an avocado, tomato, onion, vegan mayo and kale, romaine and swiss chard on a sprouted grain bread.  I will eat my lunch around 1-1:30, which this week is "Rainbow Buddha Bowl".

This what you need: 
1-8 oz pkg of Sprouted Tempeh.
1/2 cup multi-colored quinoa.
1/2 cup brown rice.
1/4 diced onion.
1/2 bag organic frozen corn.
1/2 bag organic colored bell peppers.
1 can organic black beans.
These were all purchased at Trader Joe"s.
I used several handful's of purple and cheddar cauliflower florets which I had gotten from a local farmer.
These types of cauliflower should available at your local farmer's market now. 
Cook Quinoa and Brown rice according to package instructions. Usually 12-20 minutes.
While quinoa/rice is cooking,
Cut the tempeh into 1/2 inch cubes and marinate in a mixture of Coconut amino acids, maple syrup, cumin, smoked paprika and sriracha sauce.
Saute onions, bell peppers until tender.
Add corn, add drained black beans.
Salt and pepper.
Let cook on medium heat.
Saute marinated Tempeh in small skillet until browned.  Tempeh is already ready to eat, so you just want to get the flavors infused.
When quinoa/rice is done, remove from heat and let cool.
In a large bowl or glass container mix all together, adding cauliflower florets.  
You are ready to put into individual  serving containers for the week.

What is nice with Buddha bowls is that your choices are endless with what type of veggies you can use.  Broccoli, snow pea pods, white beans, kidney beans, tofu cubes, etc.

End the day with a big ass salad!

Have a great week. 
Be kind.

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