Vegetarian Buddha Bowl

Feb 16

Written By Judy Doherty, MPS, PCII

Buddha Bowl

Yield 1

Author Judy Doherty

Prep time

10 Min

Total time

10 Min

A Buddha bowl contains cooked grains, vegetables, protein, and dressing. The sky is the limit for creativity. This one uses garbanzo beans with greens, veggies, and brown rice.

Cook modePrevent screen from turning off

Ingredients

1 cup cooked brown rice
1/2 cup canned garbanzo beans, drained and rinsed
2 cups sliced veggies: avocado, cucumbers, tomatoes, green onions, peppers, roasted carrots or winter squash, red onion (idea is to use up left overs and make it your own)
1 cup lettuce
1 tablespoon Italian Dressing
Red pepper flakes
Squeeze of lemon

Instructions

Prepare all ingredients and then layer in the bowl in the order that they appear. Serve immediately

Nutrition Facts

Calories

408

Fat

7 g

Sat. Fat

1 g

Carbs

78 g

Fiber

14 g

Net carbs

63 g

Sugar

8 g

Protein

13 g

Sodium

441 mg

Cholesterol

0 mg

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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