Easy Buddha Bowl with Creamy Lemon Vinaigrette
Easy Buddha Bowl with Creamy Lemon Vinaigrette - This delicious vegetarian Buddha Bowl is a quick easy meal full of delicious crunch and big flavor!
Servings 4 servings
- 2 cups salad greens
- 2 cups brown rice cooked
- 2 can cannellini beans drained, rinsed
- Assorted toppings, bell pepper, sliced olives, chopped cucumbers, sliced tomatoes and chopped onions use the vegetables you have on hand
- Lemon Vinaigrette
- 1 7oz. container plain Greek Yogurt
- 1/4 cup freshly squeezed lemon about 1 1/2 lemons
- 1/4 cup olive oil
- 1 tbsp chopped parsley
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/8 tsp garlic powder
- 2 tbsp water
Divide the brown rice, beans and greens between two bowls. Top with optional vegetables.
Make the vinaigrette - add all of the vinaigrette ingredients to the blender except the olive oil and water. Pulse to combine. Drizzle the olive oil in while the blender is processing. Add the water one tablespoon at a time until the salad dressing is creamy and easy to drizzle.
Serve topping the salad. Leftover salad dressing will keep in the refrigerator for 3-4 days.
Calories: 629kcal | Carbohydrates: 107g | Protein: 19g | Fat: 16g | Saturated Fat: 2g | Sodium: 773mg | Potassium: 307mg | Fiber: 14g | Vitamin A: 305IU | Vitamin C: 13mg | Calcium: 169mg | Iron: 6.8mg