Vegan Pummelo Grain Bowl

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What’s for lunch? How about dinner? No worries, we got you! This easy to make Pummelo Buddha Bowl is ready in just minutes and it’s loaded with nutrients. Plus, it tastes great 😉

Why make a Pummelo Power Bowl? Well, look at it! It’s beautiful! But there’s lots of other reasons we love making buddha bowls, here are a few:

  1. Nutrition and Health: Grain bowls nutritious and well-balanced meals. They typically contain a variety of whole grains, vegetables, lean proteins, and sometimes healthy fats, providing a range of essential nutrients. People are increasingly conscious of their dietary choices and are seeking out options that are perceived as healthier.
  2. Customization: Buddha bowls are highly customizable, allowing you to tailor it to your dietary preferences and restrictions. Whether you’re vegan, vegetarian, gluten-free, or follow a specific diet, you can create a yummy bowl that suits your needs.
  3. Aesthetic Appeal: I told you that they are pretty! Power bowls are visually appealing with vibrant colors and artful arrangements of ingredients.
  4. Portion Control: Grain bowls offer portion control without sacrificing flavor or satisfaction. They provide a well-proportioned meal in a single bowl, making it easier for people to manage their calorie intake.
  5. Adaptability: Buddha bowls can be adapted to suit different meals throughout the day. They are suitable for breakfast, lunch, or dinner, allowing people to enjoy their favorite ingredients at any time.

Recipe:

Ingredients:

  • Arugula or spring mix
  • 3/4 cup segmented pummelo
  • 1/2 avocado, sliced
  • 1/2 cup cooked quinoa
  • 1/4 cup carrots
  • 1/4 cup red onions, sliced
  • 1/2 jalapeno, sliced
  • Juice for 1/2 lemon
  • Salt and pepper

Instructions:

  1. Place arugula on the bottom of your favorite bowl
  2. Top with the quinoa and remaining veggies and pummelo
  3. Season with lemon juice and salt and pepper
  4. Enjoy!

What is one of our favorite Buddha Bowl recipes?

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Oranges vs. Tangerines Per Capita was 80/20–Now is 60/40 (and Gaining)

According to the USDA, the Florida tangerine citrus group “has soared in popularity, with per capita availability more than doubling between 2000 and 2022. This broad group includes tangelos, mandarins, clementines, and traditional tangerines. A comparison of per capita fresh tangerine and fresh orange availability over the last 20 years shows the share going to tangerines increasing from 20 to 40 percent.”

The article goes on to say that growth of the U.S. tangerine market coincides with the launch of marketing campaigns for easy-peel seedless mandarins…”

See the USDA Economic Research Service Article