Bowls > Plates. 9 out of 10 times I’m reaching for a bowl for my #couchdinner. I thought maybe I was being kinda lazy…until I saw that Buddha bowls (Bliss bowls?) are super trendy and popular. So good news, guys: I’m not lazy, I’m hip. I’m with it. If anything, a visionary.
I’ve been eating variations on the Buddha bowl theme lately because it’s just been too hot to spend much time in my un-airconditioned kitchen. So Sundays, my designated meal prep day, have been working double-time to make big batch eats so I can mix ‘n match my lunches and dinners for the week. My Buddha bowls start off with a base of romaine lettuce, quinoa and roasted chickpeas. I got really into roasted chickpeas after the Buffalo Roasted Chickpea Wraps and I haven’t looked back since. So I’ll make one batch of roasted chickpeas with one seasoning and another batch with a different seasoning. Plenty of protein with plenty of flavor. My go-to roasted chickpea flavorings lately: Taco seasoning and this Mediterranean spice blend to create the Greek Buddha Bowl. The Greek Buddha Bowl is a virtual explosion of flavors and texture:
Crispy roasted chickpeas
Quick-pickled red onion
If we’re friends on Snapchat (Lauren_Anne2989), you got a peek at this Greek Buddha Bowl when I brought it for my desk lunch the other week. And I’ve brought this for my desk lunch virtually every day since. Now settle this burning question: If this is a Greek Buddha Bowl, should we call it an Aristotle Bowl? Or maybe a Socrates Bowl?
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