Cranberry Buddha Bowls

Cranberry Buddha Bowls

Cranberry Buddha Bowls
  • Prep Time

    10-15 minutes
  • Cooking Time

    20 minutes
  • Serving Size

    2 servings


  • Pea shoots or arugula2 cups
  • Cooked brown rice2 cups
  • Extra virgin olive oil4 tablespoons
  • Small sweet potato1
  • Craisins® Original Dried Cranberries1/2 cup
  • Avocado1
  • Small red onion1/2
  • Small garlic clove1
  • Canned chickpeas1 cup
  • Pumpkin seeds1/2 cup
  • Parsley sprigs
  • Salt and pepper to taste
  • Spicy Yogurt Sauce:
  • Greek yogurt1/3 cup
  • Craisins® Original Dried Cranberries1 tablespoon
  • Lemon juice1 tablespoon
  • Chili garlic sauce1 tablespoon
  • Extra-virgin olive oil1 tablespoon
  • Salt and pepper
  • Craisins® Original Dried Cranberries front image.

    Featured Product

    Craisins® Original Dried Cranberries


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