Buddha Bowl
4
Points®
Total time: 25 min • Prep: 20 min • Cook: 5 min • Serves: 2 • Difficulty: Easy
Ingredients
Chopped frozen spinach
8 oz, thawed and squeezed dry
Canned chickpeas (garbanzo beans)
1 can(s), drained and rinsed
Salsa verde
¼ cup(s)
Kosher salt
¼ tsp
Cooked brown rice
1 cup(s)
Roasted potatoes (no oil)
½ cup(s)
Sweet mini peppers
1 cup(s), seeded and thinly sliced
Scallions
2 medium, thinly sliced
Frozen corn
½ cup(s), thawed and warmed
Lemon
2 wedge(s), optional
Instructions
1
In a medium pot, combine the spinach, chickpeas, salsa verde, and salt. Heat on medium until warm, stirring occasionally.
2
In 2 bowls, arrange a bed of the brown rice. Divide the spinach mixture, potatoes, peppers, scallions, and corn between the bowls. Serve with lemon wedges, if desired.
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