I’ve been a ‘take your lunch to work’ girl for a long, long time.
Not only is great for the budget conscious, but if there aren’t any vegan friendly places nearby, lunch time can be a dilemma. But don’t despair, it only takes a little bit of planning to make sure you have interesting and delicious lunches ready to go.
Either I make sure there are plenty of leftovers to take for lunches, or I try to be a bit organised on the weekend and do some preparation for the week ahead. That can be as simple as chopping up and storing some salad ingredients separately, ready to be thrown together and making a dressing or two. Or just making sure we have some bread rolls in the freezer and a nice variety of fillings.
This week for work lunches we’ve been enjoying the delights of mini-Buddha bowls. Though technically it’s not a bowl, but a plastic container packed with yummy goodness.
A Buddha Bowl is basically a bowl brimming with a selection of raw and cooked vegies, legumes, grains, nuts and optionally topped with a delicious dressing. It’s kind of like a deconstructed salad, and the ingredients are only limited by what you have and like.
What’s been going in our bowls this week? A combination of baby spinach leaves, cabbage, carrot, mushroom, radish, capsicum, crunchy noodles, sweet potato, potato, green beans, chick peas and tofu. In separate containers I put some hommus and a turmeric tahini dressing. Then when lunch time comes around you just put the toppings on and dig in! Yum!
What do you like in your Buddha Bowl?