Buddha Bowl

Paula Da Cunha

Unleash your Inner Chef this year! It’s Meal Prep Monday so I’m making a Golden Yolk Buddha Bowl with Conestoga. Their 18-pack carton is perfect for meal prepping. Did you know that eggs are extra healthy because of Lutein which is the reason for their naturally golden yolks from marigold. Plus, eggs are good for your vision. Let me show you my hack for making the best, easy peel boiled eggs!

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Course Salad

Ingredients

2 cups of farro or a different grain of choice 6 eggs
7 cups of water
2 sweet potatoes - peeled & cut into cubes 1 Tbsp of olive oil
Avocado for garnish
Arugula for garnish
Sriracha Mayo tp drizzle
Everything Bagel Seasoning for garnish

Instructions

Cook 2 cups of Farro as per cooking instructions on the packaging.
Add sweet potato to a baking sheet lined with parchment paper. Drizzle with olive oil & toss together. Bake at 425°F for approximately 20 minutes, until fork tender.
Add water to a pot and bring water to a boil. Reduce heat so that water is reduced to a simmer. Gently add eggs and simmer for 8 - 9 minutes, to achieve a slightly jammy yolk. Immediately, add to an ice bath and allow to cool before peeling. Peel eggs and store the eggs unpeeled in the refrigerator.
To assemble your bowl, add 1 1⁄2 cup of farro to a bowl. Add sweet potato, 2 sliced eggs, avocado, arugula, drizzle with sriracha mayo and garnish with everything bagel seasoning.
Enjoy... from my kitchen to yours!

Notes

You could definitely use different grains such as couscous or wild rice. You could also add protein like grilled chicken or chickpeas.

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