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Fertility Buddha Bowl
Packed with flavor and nutrition, this buddha bowl will not disappoint! Try switching out the salmon for chicken or the quinoa for sprouted rice to mix it up
Prep:
20mins
Cook:
30mins
Ingredients
- 1/4 Cup Carrot (shredded or diced)
- 1/4 Cup Red bell pepper (diced)
- 1/2 Mango (diced)
- 1/4 Cup Cucumber (diced)
- 1/4 Cup roasted chickpeas (canned)
- 2/3 Cup Wild sockeye salmon (can substitute black beans for vegan option)
- 1/4 Cup cooked sprouted quinoa
- 1/2 head Romaine Lettuce
- 1/4 Cup Baked sweet potato
- 1/4 Cup Avocado
- 2 Tablespoons Sprouted pumpkin seeds
- Dressing
- 1/2 Cup olive oil
- 1/4 Cup red wine vinegar
- 1 Tablespoon Dijon mustard
- 1 Tablespoon maple syrup or honey
- Salt and pepper to taste
How to Make It
Cube and lightly coat sweet potato in olive oil, salt, and pepper. Bake at 375 for 20-25 minutes or until tender. Remove from oven and let cool
Cook quinoa according to package directions. While quinoa is cooking, dice carrot, bell pepper, mango, cucumber, and chop lettuce to bite sized pieces - add to bowl
Once quinoa is cooked, remove from heat and let cool
Add all dressing ingredients to a jar and shake until combined
Add quinoa, pumpkin seeds, sweet potato, and avocado to the bowl and add desired amount of dressing. Lightly toss and enjoy!
