Cranberry Buddha Bowls


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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


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