Cranberry Buddha Bowls

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
Nutrition InfoNutritional Info

DIRECTIONS

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

Reviews

Rating Snapshot

Select a row below to filter reviews

5 Star Rating
0% Complete
0
4 Star Rating
0% Complete
0
3 Star Rating
0% Complete
0
2 Star Rating
0% Complete
0
1 Star Rating
0% Complete
0

Average Customer Rating

Overall
0
Write Review
Dropdown Dropdown