INGREDIENTSBLUEBERRY MUFFIN GRANOLA
FOR THE GREEK YOGURT BOWLS
FOR THE BOWLS
10 large strawberries
3 tbsp. light whipped cream
2 tbsp. fat-free plain Greek yogurt
2 tbsp. light/reduced-fat cream cheese, room temperature
1 packet no-calorie sweetener (like Stevia)
1 1/2 tsp. lime juice (key lime, if available)
1/2 tsp. lime zest
1/4 tsp. vanilla extract
1 graham cracker or plain biscuit (1/4 sheet), finely crushed
Slice the stem ends off the strawberries, about 1/2 inch below the stem, revealing an opening in each berry. Use a narrow spoon to remove about half of the flesh inside each berry, allowing room for filling.
In a small bowl, combine all remaining ingredients except graham cracker.
Spoon yogurt mixture into a bottom corner of a plastic bag; snip off the tip of that corner to create a small hole, and squeeze the mixture into the strawberries.
Sprinkle with crushed graham cracker.
Makes 2 servings
Tips: Cut a thin slice off the bottom of each strawberry, so the berries sit flat. Use a grapefruit spoon to scoop out the flesh of the berries.
FOR THE PICO DE GALLO
FOR THE BOWL
1 lemon, use only the juice
1 tbsp olive oil
2 tbsp plain yogurt
1 tbsp honey
½ bunch flat-leaf parsley, finely chopped
½ tsp salt
a little pepper
2 cups of water or vegetable stock
250 g quinoa
salt to taste
200 g sweet potatoes, freshly cooked, peeled while hot, sliced
1 baby lettuce, cut lengthwise into eighths
100 g raspberries
½ mango, sliced
100 g feta, cubed
100 g cherry tomatoes, halved
40 g garden cress
Lemon Tahini Dressing
Roasted Grape Tomatoes
Other Ingredients to serve
Lemon Tahini Dressing
To roast the tomatoes
This Buddha bowl recipe is super fresh, delicious and versatile! The rice and veggies and dressing can be made in advance and stored in the refrigerator. Recipe yields 4 meal-sized bowls.
Rice and veggies
*CARROT GINGER DRESSING NOTE: You’re probably only going to need ½ batch of the dressing for 4 bowls. I recommend making the full batch since blenders require a decent volume of liquid to blend. Just use the leftover dressing on salads within 1 to 2 weeks of making.
*MAKE IT QUICK: If you’re in a hurry, you can skip the dressing and drizzle tamari and toasted sesame oil lightly over the bowls instead.
MAKE IT VEGAN: Be sure to follow the vegan option while making the carrot-ginger dressing.
MAKE IT GLUTEN FREE: Be sure to use certified gluten-free tamari, instead of soy sauce. Or, omit the soy sauce altogether and season the rice with salt, to taste.
MAKE IT SOY FREE: Omit the tamari/soy sauce and season the rice with salt, to taste.