Your Thursday needs this Vibrant Spring Broccoli Buddha Bowl.
Why you ask? Well, because we still have at least one full day of work until the weekend officially begins and I personally need all the energy I can get to power through to the weekend. This bowl is going to help.
This week has flown by, from a six plus hours studio barn meeting with our Park and Oak design team on Tuesday, to exciting meetings about upcoming projects, to baking up layer cakes (Happy Birthday Erin!), to chatting with my mom’s side of the family, who are all here visiting, to about a million and one other things. It’s safe to say it’s been a busy week.
All very good things.
So grateful, a little tired, but very happy.
Even though it’s been crazy town over here, I’m just trying to power through, still spend time with family, and get all necessary work done. It’s all about balance right?! Right. Right.
Anyway, I actually made this bowl a while back, but thought that today would be the perfect day to share it with you guys, since I feel as though a lot of you might be in the same boat as I am, and in need of a nutritious (and delicious) energy boost to get us through the work day.
This bowl is that boost. It’s full of all the good for us veggies, grains, proteins, and healthy fats that our bodies need to keep us going through busy days. Trust me, this bowl is a life saver, and it also happens to be SO DELISH…and pretty, which you guys know I love.
Let me break the bowl down for you ingredient by ingredient.
Sweet Potatoes – high in vitamin C, which promotes a healthy, glowing complexion.
Broccoli – also gives your complexion a beautiful natural glow, and is also high in vitamin C (it actually contains more than an orange!).
Purple Cabbage – rich in vitamins C and K and high in anti–oxidants. Again, great for your skin.
Lemons – a good source of calcium, vitamin C, magnesium and potassium, as well as minerals and antioxidants. All of which help to improve the appearance and condition of your hair, skin, and even your nails.
Avocado – full of fatty acids and antioxidants. The fatty acids help to moisturize and soften skin cells, while avocado’s antioxidants (beta-carotene, vitamin C and vitamin E) prevent wrinkles and slow down the visible signs of aging (they also help to flatten belly fat…great for those trying to prepare for swimsuit season).
Lentils – provide a high content of protein and fiber.
Combining all of these ingredients into one power bowl not only makes for a filling lunch or dinner but one that will leave you looking and feeling your best. To make things easier during the work week, I love preparing all the elements of the bowl on Sunday, and then keeping them stored in the fridge for easy lunches or dinners throughout the week. I simply roast up my veggies, cook my grains and lentils, and make my vinaigrette, then all I have to do is put everything together the day of. Great for desk lunches or nights when all you want to do is hit the couch after work.
While I’ve been making this buddha bowl sine January, I feel as though is screams spring with all of its vibrant colors, its mix of roasted and fresh veggies, and the citrus packed turmeric ginger vinaigrette. It’s a mix of cozy and fresh, hearty and light, and I love it.
Speaking of that vinaigrette, can I just say that it’s a new favorite of mine? It’s PACKED with flavor, and guaranteed to turn any boring veggie bowl or salad into something really delicious.
What’s great about bowl recipes like this Buddha bowl is that you can easily swap out the fruits and veggies for whatever you love or whatever is in season. Spring asparagus, carrots, and peas would all make great additions to this bowl, as would a pop of fresh red color from all the spring strawberries that are starting to show up at the store. Really, the options are endless, so have fun with this recipe and adapt it to use ingredients you love.
Vibrant Spring Broccoli Buddha Bowl
Servings: 4 servings
Calories Per Serving: 624 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 2 heads broccoli, cut into florets
- 1 large sweet potato, cut into wedges
- 2 tablespoons extra virgin olive oil
- kosher salt and pepper
- 2 tablespoons raw sesame seeds
- 2 cups shredded purple cabbage
- 1 juice from 1 lemon
- 1 cup cooked quinoa or brown rice
- 1 cup cooked green lentils
- 2 carrots shredded
- 1 avocado sliced
- 1 caracara or blood orange, sliced
- sprouts and hemp seeds, for serving
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- 1. Preheat the oven to 425 degrees F.2. Place the sweet potato wedges on a large baking sheet and toss with 1 tablespoons olive oil, and a pinch each of salt and pepper. Transfer to the oven and cook for 15-20 minutes, then remove from the oven. Add the broccoli, the remaining tablespoon of olive oil and the sesame seeds, toss to coat. Return to the oven and roast for another 15 minutes or until the sweet potatoes are done to your likeness.3. Meanwhile, combine the cabbage, lemon juice, and a pinch of salt in a medium bowl and massage with your hands for 30 seconds to 1 minute.4. To assemble, toss the rice with the lentils and divide among bowls. Add the roasted veggies, cabbage, carrots, avocado, and oranges. Top with sprouts and hemp seeds and drizzle with the dressing (recipe follows).
Turmeric Ginger Vinaigrette
- 1. Combine all ingredients in a high powered blender and blend until mostly smooth. Taste and adjust seasonings as needed.
The prettiest bowl of healthy yumminess.