Time to spice up your lunchtime routine? Do so with a rainbow colored Buddha bowl! This is the perfect way to use up last night's dinner leftovers. I had roasted zucchini, broccoli, salmon, and butternut squash. Combined with fresh greens, creamy avocado and zesty pumpkin seeds, this lunch is bursting with all the nutrients a tired mama needs to get through her busy day. Chop chop and then chomp chomp.
1/2 cooked salmon fillet (or smoked salmon if none is prepared)
1/4 cup cherry or grape tomatoes
1/2 cup cooked butternut squash
bed of greens (spinach, baby kale, or romaine)
lemon juice to taste
olive oil to taste
dash of himalayan sea salt
Add a bed of greens to your bowl, then assess last night's leftovers. Taking out your most colorful ingredients, assemble delicately onto bowl. Drizzle on your favorite dressing, or simply combine 1/2 lemon, 2 tbsp olive oil, and a dash of himalayan sea salt. These flavors stand very well on their own, so no need to drown them out with a heavy dressing. Feel free to make vegan or vegetarian by subbing the salmon with More roasted veggies (eggplant/aubergine tastes great) or tofu.
Enjoy the natural and sustaining energy you'll feel from eating the rainbow!