Protein, fiber, slow-low carbs, and healthy fats all in one bowl! Meals like this are big in my house because they’re delicious hot or cold, and my three kids can customize their bowl to their own taste and presentation. (Major big deal!)
Treat yourself to a Buddha bowl, seriously! This style of eating is not only pleasing to the eye, it’s a great way to use up leftovers like rice, lentils, clean protein, and veggies. Even if you’re normally a meat-eater, the detoxifying goodies in this vegan recipe offer balanced nutrition and sustained energy.
Then there’s the guacamole!
Avocados really are the perfect superfood, rich in healthy fats and fiber. You can sneak this superstar fruit (yes, they’re actually big berries) into so many recipes, but I love them best straight up, slightly mashed with sea salt and lime juice.
This recipe calls for quinoa, but you can also use organic wild rice. Both are a great slow-low carb option because they’re slowly metabolized with a low sugar impact, providing the sustained energy you need without the crash of simple carbohydrates.
Pro tip: I like to alternate between the two and steam a batch on the weekend, so meals like this one can come together in just 5-10 minutes for the busy weeknights.
Loaded Guacamole Buddha Bowl
August 26, 2019
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
This quick and delicious vegan meal is packed with protein, fiber, slow-low carbs, and healthy fats... all in one beautiful bowl.
- Prep: 10 mins
- Cook: 10 mins
- Yields: 2 Servings
3 Tbsp finely chopped organic red onion
1/4 tsp freshly ground black pepper
1 cup frozen pre-cooked organic quinoa
2 cups organic cooked black beans (canned is fine)
2 cups organic mixed greens or baby spinach
1 cup organic heirloom cherry tomatoes, sliced in half
1 small organic red bell pepper, sliced
1 small organic cucumber, peeled and thinly sliced
1 small jalapeño, thinly sliced (optional; remove the seeds for less heat)
1In a medium bowl, mash the avocado with a fork, then combine with the lime juice, sea salt, black pepper, and cilantro; set aside to let flavors develop.
2Reheat quinoa according to package directions, and season to taste with salt and pepper.
3Meanwhile, combine black beans, garlic, and cumin, and heat in a small saucepan until steamy.
4Divide the greens, tomatoes, bell pepper slices, finely chopped red onion and cucumber between two bowls, then top each bowl with half the beans and half the guacamole.
5Sprinkle with sliced jalapeño if desired, and behold how beautiful healthy food can be!
6Store any leftovers in an airtight container in the fridge for up to 4 days.
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