One of the oh-so-gorgeous Instagram trends right now are the veggie and protein-filled Buddha bowls. What I love about these tasty bowls is that not only are they beautiful, but they’re easy to make & incredibly healthy.
You can add whatever you have in your fridge for a tasty combination of nutrient-dense produce, protein, and fiber.
Read on for one of my favorite Fall combinations!
Ingredients:
- Sautéed green beans {coconut oil + green beans = heaven}
- Tomato & bean salad {recipe coming soon!}
- Sautéed sweet potatoes*
- Cubed tofu
*I adore sweet potatoes so when I get a few I cube them and boil to soften. From there you can stick them in the fridge in Tupperware and use them for al sorts of delicious recipes. This type is perfect as a side for dinner or even with eggs for breakfast. Just throw some coconut oil on a pan, heat, and sauté until you achieve your desired consistency.
Directions:
- Add ingredients to bowl
- Eat!
Stay tuned for the next MCLV Mange installment and check out the previous posts from this series to see what you’ve missed so far:
Hi Caity! These hearty bowls sure beat a cold salad. Right? Delicious! And may I suggest you try Japanese purple sweet potatoes for your next bowl? They are SO in right now. 🙂