Flavorful and filling, buddha bowls are perfect one-dish meals filled with nutrient dense foods. Don’t try to sweat it while making one either — buddha bowls are meant to be quick and easy. If you have bits and bobs from leftovers, even better!
The star of this recipe are these long, thin asparagus spears which are abundant in spring. Drizzle lightly with olive oil and grill them till they are slightly wrinkly (15 minutes at 400 degrees F / 200 degrees C). Do you know asparagus is a pre-biotic food? That means it encourages your gut to grow more good bacteria — what a yummy win-win situation!
We tossed in unsalted black eyed peas and leftover roasted sweet potato and turnip over a bed of mixed baby leaf salad, sliced cucumber, and sprinkled protein-rich hemp seeds over everything.
Then we have a delicious citrus dressing pumped up with collagen peptides to make this into a bowl of beauty goodness.
1 tablespoon of honey mustard
1 teaspoon of maple syrup
1 teaspoon of extra virgin olive oil
1 teaspoon of white wine vinegar
1 teaspoon of garlic powder
1 scoop of Sparkle Collagen with Verisol®
Mix everything with a whisk until smooth. Drizzle over the salad bowl and tuck in!