Cranberry Buddha Bowls
Prep Time
10-15 minutesCooking Time
20 minutesServing Size
2
Ingredients
2 cups pea shoots or arugula 2 cups cooked brown rice 4 tablespoons extra virgin olive oil, divided 1 small sweet potato, peeled and cubed 1/2 cup Ocean Spray® Craisins® Original Dried Cranberries 1 avocado, pitted, peeled and thinly sliced 1/2 small red onion, thinly sliced 1 small garlic clove, minced 1 cup canned chickpeas, rinsed and drained 1/2 cup pumpkin seeds Parsley sprigs Salt and pepper to taste Spicy Yogurt Sauce: 1/3 cup Greek yogurt 1 tablespoon Ocean Spray® Craisins® Original Dried Cranberries 1 tablespoon lemon juice 1 tablespoon chili garlic sauce 1 tablespoon extra-virgin olive oil Salt and pepper
Steps
Preheat oven to 425 degrees Fahrenheit. Line baking sheet with parchment. Start with Delicious Greens: Clean, dry and add your desired greens – i.e. pea shoots, among two bowls. Add Your Grains: Divide cooked brown rice between the two bowls. Toss in Tasty Vegetables and Fruits: Toss sweet potato with 2 tablespoons of olive oil, salt and pepper. Bake for 18-22 minutes or until tender. Add to bowls once cooked along with Craisins® Dried Cranberries and avocado. Add Some Protein: In a medium pan, heat 2 tablespoons of olive oil and saute onion at medium heat until fragrant. Add garlic and chickpeas, salt and pepper and cook for an additional 5-7 minutes. Once cooked, add to bowls along with pumpkin seeds. Top with Flavorful Craisins® Dried Cranberries: In a medium size bowl, whisk together yogurt, Craisins® Dried Cranberries, lemon juice, chili sauce, olive oil, salt and pepper. Top each bowl with a dollop of yogurt sauce. Garnish with parsley sprigs and additional dried cranberries and serve immediately. Meal Prep Tip: Double the recipe and divide ingredients among five mason jars, swapping out greens, vegetables and seeds with the other suggested ingredients listed below for five delicious, yet different, ready-to-go meals for the week. Store in fridge, separate from yogurt sauce, until ready to enjoy. Additional Buddha Bowls Options: 2 cups kale, thinly sliced 1 cup roasted Brussels sprouts, roasted beets, roasted cauliflower or sauteed cabbage, thinly sliced ½ cup cucumber, diced ½ cup cherry tomato, cut in half ½ cup sunflower seeds