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  • Kristen Jensen

Mediterranean-Inspired Plant-Based Buddha Bowl (vegan & gluten-free)

Updated: Apr 13, 2020



Hello my friends and welcome to my first blog post! I am so happy you're here. When I started my business, I was limiting myself to "just" teaching yoga, and telling my story in hopes of inspiring people to make healthier choices in their lives. I am switching things up because my journey away from fibromyalgia, low energy, and anxiety took a lot more than "just" yoga! I plan to use this space to further share my story, what has worked for me, healthy food ideas (like this one!), and thoughts on mindset, yoga, and more to help others level up their wellness routine. I hope that you'll bookmark this page and keep up with me on Instagram to know when I've got a new post up! I'm excited to share with you what has helped me on this incredible health & wellness journey. And now, without further ado, the recipe for this mouth-watering bowl!


I looove Buddha bowls. They are so easy to make, filling, and healthy! Honestly, I make them for at least three meals out of the week. Most bowls start with a grain (like quinoa or rice), are layered with various vegetables, then topped with pretty much anything you like - sunflower seeds, hemp seeds, olive oil, you name it! This Mediterranean-inspired bowl is a staple in my household because it's quick to make, is super delicious, and is a nutrient powerhouse.

Serves 2.

You'll Need:

1 cup quinoa

2 cups fresh baby spinach

1 zucchini

12 +/- cherry tomatoes

1/2 cup (approx.) of (pitted) mixed olives of your choice

1/4 cup (approx.) of roasted red peppers

2 tablespoons (approx.) sun dried tomatoes 2 tablespoons fresh pesto

Olive oil for drizzling

Pinch of sea salt (I prefer Maldon Sea Salt Flakes) Teaspoon of hemp seeds

Fresh pepper to top


The neat thing about this bowl is you can adapt it to what you like - add mozzarella balls, artichoke hearts, remove the sun dried tomatoes - make it your own! Except for Maldon Sea Salt, everything can be found at your local Trader Joe's. I've found Maldon's at Whole Foods, Met Market, and Amazon. Of course, you can stick with the sea salt you've got in your house.

To Prepare:

Thoroughly rinse the quinoa, and pop it in your rice cooker along with 2 cups of water, on the "white rice" setting. Alternatively, you can cook quinoa on the stovetop.

While your quinoa is cooking, slice your cherry tomatoes in half, and slice your zucchini into 1/2" slices, then quarter those slices. Slice your roasted red pepper into bite-size strips, and split all the ingredients so each bowl has about the same amount.


When the quinoa is done, I like to add a little salt and a touch of olive oil to it. Split the total amount of quinoa between your two bowls evenly, then add a layer of spinach. On top of the spinach, add your cherry tomatoes, zucchini, olives, roasted red peppers, and sun dried tomatoes. You can arrange it in a pretty way like the picture below, or just toss it on!


To finish, add a tablespoon of pesto to the middle, then top with a healthy drizzle of olive oil plus salt, freshly cracked pepper, and hemp seeds. And just like that, you're done!


To eat, you can either mix everything together (my preferred method) or keep the layers separate. Up to you!


I hope you enjoy this healthy, easy weeknight bowl. If you make it, let me know what you think in the comments below or on Instagram!


Kristen

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