Lunches can be a bit stressful for me. I have a bad habit of working through lunch often forgetting about it and looking up at 3 PM to find it is too late to go. So, I’ll grab a bag of nuts, or whatever I have stashed in my desk, promising myself that I will have a good dinner when I get home. The problem is by the time I get home I am starving, and that bag of chips is much quicker than preparing a full meal.
One of my goals for this year is to stop skipping meals which is why I love Buddha Bowls. The protein and nutrients are built right in giving me the boost I need to finish up my day. I can make them in advance and bring them along. I do not have to overthink them. Just pull together any variety of vegetables, grains, legumes, nuts, and seeds. They’re also so pretty. I love arranging them and leaving them covered in plastic wrap for all to see at the office encouraging everyone to bring in they own creations.
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This plant-based bowl of glory is filled with wild rice, cannellini beans, carrots, and my favorite ingredient of all time, grilled avocado.
Prepare your favorite lemon vinaigrette. Use lemon so you can brush some of the vinaigrette on the avocado before grilling to help preserve it until lunchtime. If you do not have a favorite lemon vinaigrette use mine:
In a bowl whisk 1/2 cup olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon minced shallot, 1½ teaspoons Dijon mustard, 1/2 teaspoon sugar, 1 tablespoon chopped fresh parsley, with salt and pepper to taste. Set aside to give the flavors time to marry.
In a medium saucepan prepare wild rice. Combine 1 cup uncooked wild rice blend, 1½ cups water, 1/2 teaspoon salt, a 1 teaspoon butter. Bring to a boil. Stir once. Reduce heat, cover with a tight lid and simmer for 15 minutes. Let sit for 5 – 10 minutes. Divide the rice between two serving bowls.
Rinse a 15.5 ounce can of cannellini beans under cold water and drain. Chop 2 cups of arugula lettuce. Cut a small shallot into thin slices. Wash and peel 2 medium carrots, slice into 2″ julienne slices. Set aside.
Cut 1 ripe avocado in half. Remove the pit. Do not peel the avocado yet. Brush each half with some of the lemon vinaigrette.
Place each half face down on a heated grill pan and grill for 3 – 5 minutes.
Arrange the beans, lettuce, shallots, and carrots evenly between the two rice bowls. Add one avocado half to each bowl. Top with some freshly chopped parsley and almonds. Serve with the vinaigrette on the side.
Now get back to work and kick some corporate butt you healthy goddess! – Ella💙
- 1 cup uncooked wild rice blend
- 1 ½ cups water
- 1/2 teaspoon water
- 1 teaspoon butter
- 1 can (14 ounces) cannelloni beans, rinsed and drained
- 2 cups arugula, chopped
- 1 small shallot, thinly sliced
- 2 medium carrots, peeled and sliced
- 1 ripe avocado
- Fresh parsley
In a medium saucepan combine rice mix, water, salt, and butter. Bring to a boil, stir once. Cover with a lid, reduce heat and simmer for 15 minutes. Remove from heat and let stand for 5 – 10 minutes. Divide the rice between 2 serving bowl.
Meanwhile, brush a grilling pan with oil. Cut the avocado in half removing the pit but leaving the skin. Place face down on grilling pan and grill undisturbed for 3 – 5 minutes, or until grill marks form.
Arrange the beans, arugula, shallots, and carrots evenly between the two rice bowls. Add one avocado half to each bowl.
If desired, garnish with some fresh chopped parsley and almonds.
Remove the skin from avocado right before eating. Serve with a lemon vinaigrette on the side.