I'm a big fan of double duty meals. Meals that you cook once, and eat twice (or sometimes even more!). One of the best ways to improve your health is to cook more at home because you are 100% in control of what goes into your food, and how it's prepared. But I know that with your busy schedule it may not always seem realistic to cook every night, and you don't have to! Recipes that make multiple servings and hold over well the next day can be a game changer for improving your eating habits.
Buddha bowls, grain bowls, nourishment bowls, power bowls (whatever you want to call them) are my go-to double duty meals. You can create different versions and mix it up every time so you never get bored of them! They make perfect leftovers for lunch, or for nights when you're too tired (or lazy) to cook anything.
I'm sharing one of my most recent compilations that is anything but boring! The cayenne, cumin, chili powder, and spicy kraut add a serious kick to this bowl.
Have you experimented with making bowl meals at all? I'd love to hear your favorite combos!
Roasted Chickpea Buddha Bowl
1/2 teaspoon Cayenne Pepper.
1/2 teaspoon Cumin
2 teaspoons Chili Powder
1 teaspoon Garlic Powder
1 (15 oz) can chickpeas, drained and rinsed
2 cloves garlic, minced
Extra virgin olive oil
Salt & pepper, to taste
2 cups butternut squash, cut into chunks
4 cups baby kale
Cooked quinoa (approximately 1/2 cup per serving)
Cooked chicken breast, chopped (approximately 1/2 cup per serving)
For the dressing:
¼ cup olive oil
Juice of 1 lime
1/4 cup fresh cilantro
Dash of cumin
1 strip jalepeno pepper
Toppings: sliced radishes, sliced avocado, saukraut (I used Cleveland Kraut Gnar Gnar)
1. Preheat oven to 375 degrees.
2. On a baking sheet, spread chickpeas and 1 clove minced garlic, then drizzle with 1 tablespoon olive oil. Season with cayenne pepper, cumin, salt and pepper. Toss until chickpeas and garlic are evenly coated.
3. On a separate baking sheet, spread butternut squash and 1 clove garlic, then drizzle with 1 tablespoon olive oil. Season with chili powder, salt and pepper. Toss until squash and garlic are evenly coated.
4. Place both baking sheets in the oven. Bake the chickpeas for 15 minutes and the squash for 25 minutes, until you can easily pierce with a fork.
5. In a food processor, combine ¼ cup olive oil, lime juice, strip of jalepeno pepper, cilantro and cumin. Blend until smooth.
8. To serve, layer quinoa, kale, cooked chicken, chickpeas, and squash. Drizzle dressing over top. Garnish with radishes, avocado, and saukraut.