Buddha Bowl Power Choices

Ingredients 0/25

Step 1

Tos cashews, dates, flaxseed meal, cinnamon, and a pinch of salt into a food processor. Pulse everything together until it’s well combined. Then add the coconut oil and blend again until the mixture sticks together. Scoop out small portions about the size of a gumball (around 20 grams), roll them into balls, and place them on a baking sheet. Pop them in the freezer for at least 30 minutes to firm up, and keep them stored in the fridge or freezer until you’re ready to eat.

Step 2

Bring some water, brown rice, and a pinch of salt to a boil in a saucepan. Once it’s boiling, lower the heat to medium-low, cover the pot, and let it simmer for 8 minutes. Then stir in the fava beans, chopped red bell pepper, and peas. Keep cooking until the rice is tender, about 6 more minutes. Drain any extra water if needed, but don’t rinse the rice. Let it cool completely, which should take about half an hour.

Step 3

When the rice is cool, mix in the Swiss cheese and artichoke hearts. In a small bowl, whisk together olive oil, mustard, and white wine vinegar to make a simple dressing. Pour this over the rice mixture and toss everything gently to coat. Pack this into your bento box along with a hard-boiled egg.

Step 4

In a separate section of the box, spoon in some yogurt and top it with sliced avocado, a couple of tablespoons of pomegranate seeds, and a sprinkle of chia seeds. Pop the energy bites into another compartment, then refrigerate everything until you’re ready to eat.

Step 5

For a refreshing drink, combine blueberries, a couple tablespoons of pomegranate seeds, and jasmine buds in a portable container. Add water and let it steep in the fridge for at least 8 hours or overnight. Enjoy this alongside your bento box for a complete, nourishing meal.