Buddha Bowl Power Menu recipe
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Ingredients
- 1 cup raw cashews 6 dates, pitted 1 tablespoon flaxseed meal ⅛ teaspoon ground cinnamon 1 pinch salt 1 tablespoon coconut oil 1 cup water ½ cup brown rice 1 pinch salt ½ cup fresh fava beans, shelled ¼ red bell pepper, diced ¼ cup frozen peas ¼ cup diced Swiss cheese ¼ cup canned artichoke hearts, drained and chopped 2 teaspoons Dijon mustard 2 tablespoons olive oil 1 teaspoon white wine vinegar 1 hard-boiled egg ½ cup plain yogurt ¼ avocado, diced 2 tablespoons pomegranate seeds 1 teaspoon chia seeds ¼ cup frozen blueberries 2 tablespoons pomegranate seeds 3 jasmine flower buds 2 cups water
Nutrition Info
- 2411.1 caloriescarbohydrate: 242.3 gcholesterol: 249.7 mgfat: 136 gfiber: 41.8 gprotein: 77.4 gsaturatedFat: 38.9 gservingSize: -sodium: 1910.8 mgsugar: 67.9 gtransFat: : -unsaturatedFat: : -
Directions Buddha Bowl Power Menu
Directions
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Combine cashews, dates, flaxseed meal, cinnamon, and 1 pinch salt in a food processor and blend until very well mixed. Add coconut oil and continue to blend until mixture sticks together. Roll into 20 gumball-sized bites and place on a baking tray. Freeze at least 30 minutes. Store cinnamon energy bites in freezer or refrigerator until ready to serve.
Bring water, brown rice, and 1 pinch salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 8 minutes. Add fava beans, red bell pepper, and peas. Cook until rice is tender, about 6 minutes more. Drain if necessary, but do not rinse. Allow to cool completely, about 30 minutes.
Combine cooled cooked rice, Swiss cheese, and artichoke hearts in a bowl. Mix olive oil, mustard, and white wine vinegar together in a small bowl, pour dressing over rice mixture and toss. Transfer to a bento box with the hard-boiled egg.
Place yogurt in a separate compartment of the bento box and top with avocado, 2 tablespoons pomegranate seeds, and chia seeds. Add energy bites to another compartment of the bento box. Refrigerate until ready to serve.
Combine blueberries, 2 tablespoons pomegranate seeds, and jasmine buds in a portable drink container. Add water. Refrigerate 8 hours to overnight. Serve with the bento box.