10 Incredible Buddha Bowls to Update Your Diet

Buddha bowls are typically viewed as a complicated meal that only professional nutritionists are able to make. But in reality, even the laziest girl in the world can make it herself. Buddha bowls are known for their versatility, healthy nutrients, and variety. One bowl can keep your energy going all day long and boost your overall wellness. While Buddha bowls are easy to make, perhaps you find yourself confusing about what to put into your bowl.

1. Sweet Potato Chickpea Buddha Bowl


Sweet Potato Chickpea Buddha Bowl
Subtly spiced, comforting and amazingly delicious, this Buddha bowl will rock your entire world in a jiffy. Get the recipe here.

2. Noodle Buddha Bowl


Noodle Buddha Bowl
Fuel your brain and make your stomach happy with a protein- and antioxidant-packed bowl. Find the recipe here.

3. Turmeric Sweet Potato Bowl


Turmeric Sweet Potato Bowl
The main spice in curry, turmeric can turn any meal into a masterpiece. Spice up your sweet potato bowl with this spice for added healing properties. Get the recipe here.

4. Spinach Quinoa Patty Bowl


Spinach Quinoa Patty Bowl
When superfoods combined together, they create a fantastically healthy Buddha super bowl that will provide your body with so much needed phytonutrients, vitamins, minerals, and other compounds that are crucial for your health. Get the recipe here.

5. Brussels Sprouts Eggplant Buddha Bowl


Brussels Sprouts Eggplant Buddha Bowl
One of my favorite Buddha bowls, this one is a true goodness for health food junkies. Plus, it is so fast to make. Get the recipe here.

6. Vegan Thai Tempeh Buddha Bowl


Vegan Thai Tempeh Buddha Bowl
Rich in protein, a Thai tempeh Buddha bowl is an excellent way to get this vital nutrient when you go vegan. Find the recipe here.

7. BBQ Tempeh With Vegan Ranch Bowl


BBQ Tempeh With Vegan Ranch Bowl
After all, the barbecue season is approaching so fast. Get the recipe here.

8. Winter Buddha Bowl


Winter Buddha Bowl
But since it is the cold season outside, enjoy your comforting and satisfying winter Buddha bowl right now. Get the recipe here.

9. Roasted Rainbow Winter Bowl


Roasted Rainbow Winter Bowl
Mix up your favorite healthy foods in one rainbow-inspired meal. Find the recipe here.

10. Moroccan Couscous, Chickpeas, and Olives Bowl


Moroccan Couscous, Chickpeas, and Olives Bowl
Nutrient-packed Buddha bowl is a great way to update your diet and help you drop a few pounds along the way. Get the recipe here.

All these Buddha bowls are perfect for your waistline when you enjoy them in moderation. The next time hunger strikes out of the sky, allow yourself to cook one of these bowls.

Paleo Chicken Noodle Soup

This Paleo chicken noodle soup is a nourishing soup made with chicken bone broth, egg drop noodles and pasture raised shredded chicken.

Paleo Chicken Noodle SoupI’ve been making a batch of soup every week for the last month or so. I love how easy soups are to make. They’re packed full of nutrients, especially if you use homemade bone broth.

This week I’ve been enjoying Paleo Chicken Noodle Soup. Made with homemade chicken bone broth, vegetables, pasture raised chicken and egg drop “noodles”. This recipe hits the spot when you’re feeling sick or just want something comforting to eat on a cold winder day. Enjoy!

Click here to PIN this recipe!Paleo chicken noodle soup is a nourishing dish made with bone broth, egg drop noodles and pasture raised chicken.

 

Paleo Chicken Noodle Soup

Ingredients:

  • 2 Tablespoons Coconut Oil
  • 1 Onion, Minced
  • 1 Carrot, Peeled and Sliced Thin
  • 1 Rib Celery, Sliced
  • 2 Teaspoons Minced Fresh Thyme or 1/2 Teaspoon dried
  • 2 1/2 Quarts Homemade Bone Broth
  • 3 Cups Shredded Chicken
  • 1/4 Cup Minced Fresh Parsley
  • 3-4 Eggs, Lightly Beaten
  • salt
    and black pepper
  • Green Onion for Garnish (Optional)

Instructions:

  1. Heat the oil in a large Dutch oven over medium-high heat until shimmering.
  2. Add the onion, carrot, and celery and cook until softened, 3-4 minutes.
  3. Stir in the thyme, bone broth, and chicken.
  4. Bring to a simmer and cook until the vegetables are tender, about 15 minutes.
  5. Stir in parsley.
  6. Stir soup gently so that it is moving in a circle.
  7. Pour beaten eggs into soup in a slow steady stream. This will create “noodles” for the soup.
  8. Remove soup from heat and let stand for 2 minutes.
  9. Break up the eggs using a fork.
  10. Season with sea salt and pepper to taste before serving.
Ingredients
  • 2 Tablespoons Coconut Oil
  • 1 Onion, Minced
  • 1 Carrot, Peeled and Sliced Thin
  • 1 Rib Celery, Sliced
  • 2 Teaspoons Minced Fresh Thyme or ½ Teaspoon Dried
  • 2½ Quarts Homemade Bone Broth
  • 3 Cups Shredded Chicken
  • ¼ Cup Minced Fresh Parsley
  • 3-4 Eggs, Lightly Beaten
  • Sea Salt and Pepper
  • Green Onion for Garnish (Optional)
Instructions
  1. Heat the oil in a large Dutch oven over medium-high heat until shimmering.
  2. Add the onion, carrot, and celery and cook until softened, 3-4 minutes.
  3. Stir in the thyme, bone broth, and chicken.
  4. Bring to a simmer and cook until the vegetables are tender, about 15 minutes.
  5. Stir in parsley.
  6. Stir soup gently so that it is moving in a circle.
  7. Pour beaten eggs into soup in a slow steady stream. This will create “noodles” for the soup.
  8. Remove soup from heat and let stand for 2 minutes.
  9. Break up the eggs using a fork.
  10. Season with sea salt and pepper to taste before serving.