When I was a weekend warrior, I’d eat all kinds of fast food during those quick road trips—burgers, sandwiches, burritos—until Monday morning when my gut was positively craving fresh greens. Once I started living on the road full-time, I realized I had to start making camp food that was sustainable for me and my partner to eat, day in and day out. Cue Buddha bowls, which look like they belong at an NYC café but are a cinch to prep without much cooking. This recipe is designed for those rest days when you’re in town to raid the produce aisle or browse local farmstands. I like to pick something in every color—green, purple, red, yellow, and orange—so it’s a feast as much for your eyes as for your belly. And best of all, this meal can stretch for days: just cook a bigger pot of grains, chop up more fresh veggies, and repeat.
Prep time: 10 minutes
Cook time: 20 minutes
Vanlifers and roadtrippers, take note: For the dressing in this recipe, you’ll need a hand blender (Target has one for $19.99) and electricity, but if you’re on the road long enough to be eating salad, those two essential items will level up your van cooking! Instead of filling your precious cooler space with store-bought sauces that never seem to get finished, you can make exactly as much as you want for one recipe. Plus, it’s so much more fresh.
For the bowl:
For the dressing:
For a little something extra: The recipe gets its protein from quinoa and hemp seeds, but I also love topping these bowls with a fried egg or some crispy tofu!
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