**This is a sponsored post in collaboration with Dr. Praeger’s. **
Eating healthy doesn’t always come naturally to me. But it’s something that I am hoping with some guidance my boys will be the opposite. My hope is that it will be second nature to them—you know, more effortless than it is to me.
To help them and me along, I’ve been stocking my freezer with a variety of Dr. Praeger’s products. I especially love its foods because they’re made with pronounceable and recognizable ingredients—real food ingredients that are for everyone, including vegetarians, pescatarians, vegans and are gluten-free friendly.
I’m thankful that they are huge fans of Dr. Praeger’s. It makes my job as a dad much easier, especially when I can throw together meals like this Buddha Bowl. To make these bowls even more time efficient, I make sure to have some rice, quinoa, and few veggies cooked, roasted and stored in the refrigerator, so when hunger strikes it just a matter of assembly.
An added benefit of having all these components made, aside from being a time saver, is my little guy Cole can make his own Buddha Bowl. Never mind that most days he will skip the nuts for a handful of crushed tortilla chips. He says it gives the bowl added saltiness and some crunch. I can’t deny him that, and I figure all the veggies and grains will definitely offset a few chips.
More than anything, I love seeing him do for himself and making choices for a bowl like this rather than reaching for a bag of Doritos and a Fruit Roll-up. Although admittedly those are two of his favorites. I’m fine with that, so long as they are snacks and not meal replacements. He knows he can have some of those things after the healthy stuff.
/* Style Definitions */
mso-padding-alt:0in 5.4pt 0in 5.4pt;
. . . and psst . . . looking for more bowl inspiration? Check out Dr. Praeger’s Bowl Boss page and follow Dr. Praeger’s Instagram for a new bowl recipe every day in September – plus the chance to win a $1,500+ prize pack with everything you’ll need to be a #BowlBoss.
- 2 Dr. Praeger’s California Veggie Burgers
- 2 Dr. Praeger’s Broccoli Cakes
- 2 cups spinach, wilted
- 1 cup cooked brown rice
- ½ cup cooked red quinoa
- 1 cup roasted butternut squash
- 2 tablespoons green onions
- 1 avocado, halved
- Avocado Dressing
- ¼ cup olive oil
- 1 avocado
- 4 tablespoon Tahini sauce
- juice of ½ lime
- 1 tablespoon low-sodium soy sauce
- 1 garlic clove
- ¼ parsley
- 1 teaspoon kosher salt
- To assemble bowl: Evenly divide bowl ingredients between two bowls and serve with avocado sauce.
- To make avocado dressing: Place all ingredients in a blender and process until smooth. Add 1 tablespoon of water at a time to thin sauce to preferred consistency.