Dinner/ Recipes

Mango Buddha Bowl Version 2.0

Things have been busy the past few weeks with moving. And all of the rushing back and forth meant a lot of eating on the go and now knowing where any of our food or kitchen stuff was. But finally, we are in the house and getting things situated.

Yesterday, I decided I wanted to make a nice hearty, healthy meal that would have some leftovers for tomorrow. I made a huge batch of Mango Buddha Bowl, only this time I switched it up with some of the extra healthy ingredients that were on hand.

This buddha bowl has spinach and quinoa, which add in extra protein, fiber, and nutrients to up the healthy-quotient. Give it a try or throw in whatever ingredients you have around

Mango Buddha bowl Version 2.0

Makes 3-4 servings

1 large mango, cubed

1 large cucumbers, chopped

1/4 red onion, chopped

2 cup quinoa, cooked

2 cups spinach, chopped

1/2 cup almonds, blended until ground

1-2 avocados

lemon tahini dressing

*go ahead and make your own dressing. It is super easy and tastes 1000x better than the store-bought kind. I promise 🙂

Cook your quinoa according to the directions. Make enough for 2 servings/cups. While it’s cooking, chop your veggies and mango and add them to a bowl. Leave the avocado whole until ready to serve. add quinoa to the bowl and mix together. Blend almonds until finely ground and add to the mixture. Top it off with lemon tahini dressing, and mix once again. The dressing makes it all come together.