Berry + Mint Buddha Bowl

Each week we cook up SIX wildly delicious entrées + THREE gourmet breakfast options.

Berry + Mint Buddha Bowl

Spring has sprung with this light and refreshing Buddha bowl built on a base of organic quinoa, baby spinach + spring mixed greens, with punchy pickled red onion, high protein chickpea, and vegan feta served with a punchy blueberry mint vinaigrette topped with spiced seed mix + cranberries. Oolala!

Cal: 475 Pro: 19 Carb: 55 Fat: 20

Available sizes:


Chickpea, Spice, Water, Quinoa, Vegetable Stock, Red Cabbage, Shredded Carrots (change to sub recipe), Spring Mix, Spinach, Canola Oil, Balsamic Vinegar, Lemon Juice, Mint, Water, Organic Coconut Sugar, Mustard, Blueberries, Water, Organic Cane Sugar, Vinegar, Seasoning, Salt, Red Onion, Dried Cranberries, Canola Oil, Sunflower Seeds, Pumpkin Seeds, Paprika, Salt, Garlic Powder, Cumin, Chili Powder, Coconut Oil, Apple Cider Vinegar, Lemon Juice, Tofu, Salt, Onion Powder

Quinoa, Chickpea, Sunflower