Buddha Bowl Power Menu

Name: Buddha Bowl Power Menu
Total time: 590
Yield: 1
Ingredients: 1 cup raw cashews; 6 dates, pitted; 1 tablespoon flaxseed meal; ⅛ teaspoon ground cinnamon; 1 pinch salt; 1 tablespoon coconut oil; 1 cup water; ½ cup brown rice; 1 pinch salt; ½ cup fresh fava beans, shelled; ¼ red bell pepper, diced; ¼ cup frozen peas; ¼ cup diced Swiss cheese; ¼ cup canned artichoke hearts, drained and chopped; 2 teaspoons Dijon mustard; 2 tablespoons olive oil; 1 teaspoon white wine vinegar; 1 hard-boiled egg; ½ cup plain yogurt; ¼ avocado, diced; 2 tablespoons pomegranate seeds; 1 teaspoon chia seeds; ¼ cup frozen blueberries; 2 tablespoons pomegranate seeds; 3 jasmine flower buds; 2 cups water

Recipe by Buckwheat Queen from allrecipes.com

Lunch 10 Hr. 50 Mins.

Ingredients

1 servings

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1 cup raw cashews
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6 dates, pitted
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1 tablespoon flaxseed meal
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⅛ teaspoon ground cinnamon
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1 pinch salt
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1 tablespoon coconut oil
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1 cup water
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½ cup brown rice
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1 pinch salt
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½ cup fresh fava beans, shelled
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¼ red bell pepper, diced
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¼ cup frozen peas
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¼ cup diced Swiss cheese

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¼ cup canned artichoke hearts, drained and chopped
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2 teaspoons Dijon mustard
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2 tablespoons olive oil
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1 teaspoon white wine vinegar
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1 hard-boiled egg
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½ cup plain yogurt
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¼ avocado, diced
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2 tablespoons pomegranate seeds
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1 teaspoon chia seeds
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¼ cup frozen blueberries
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2 tablespoons pomegranate seeds
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3 jasmine flower buds
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2 cups water

Instructions

Combine cashews, dates, flaxseed meal, cinnamon, and 1 pinch salt in a food processor and blend until very well mixed. Add coconut oil and continue to blend until mixture sticks together. Roll into 20 gumball-sized bites and place on a baking tray. Freeze at least 30 minutes. Store cinnamon energy bites in freezer or refrigerator until ready to serve.
Bring water, brown rice, and 1 pinch salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 8 minutes. Add fava beans, red bell pepper, and peas. Cook until rice is tender, about 6 minutes more. Drain if necessary, but do not rinse. Allow to cool completely, about 30 minutes.
Combine cooled cooked rice, Swiss cheese, and artichoke hearts in a bowl. Mix olive oil, mustard, and white wine vinegar together in a small bowl; pour dressing over rice mixture and toss. Transfer to a bento box with the hard-boiled egg.
Place yogurt in a separate compartment of the bento box and top with avocado, 2 tablespoons pomegranate seeds, and chia seeds. Add energy bites to another compartment of the bento box. Refrigerate until ready to serve.
Combine blueberries, 2 tablespoons pomegranate seeds, and jasmine buds in a portable drink container. Add water. Refrigerate 8 hours to overnight. Serve with the bento box.