Are you looking for a nutritious and delicious meal that’s easy to prepare? Look no further than the Buddha bowl! This trendy dish has taken the culinary world by storm, and it’s easy to see why. A Buddha bowl typically consists of a base of whole grains or vegetables, topped with a variety of flavorful ingredients like lean proteins, roasted vegetables, and tangy sauces. The result is a meal that’s not only delicious but also packed with nutrients.
In this article, we’ll explore 20 different Buddha bowl recipes that are sure to satisfy your cravings and fuel your body. From classic combinations like quinoa and black beans to more adventurous options like Thai peanut tofu and Moroccan spiced chickpeas, there’s something for everyone on this list. So why wait? Dive in and discover the perfect Buddha bowl recipe for you!
Rainbow Veggie Buddha Bowl with Tahini Dressing
This vibrant bowl is a symphony of colors and flavors, featuring a medley of roasted vegetables, creamy tahini dressing, and crunchy toppings. Perfect as a healthy lunch or dinner option.
Ingredients:
– 1 cup cooked brown rice
– 2 cups mixed vegetables (such as broccoli, carrots, bell peppers, and sweet potatoes)
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 1 tablespoon honey
– 1/4 teaspoon salt
– 1/4 cup chopped fresh herbs (such as cilantro or parsley)
– 1/4 cup toasted pumpkin seeds
– 1/4 cup sliced red onion
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss mixed vegetables with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a blender, combine tahini, lemon juice, honey, and salt. Blend until smooth.
4. Assemble bowls by placing cooked rice at the bottom, followed by roasted vegetables, drizzled with tahini dressing, and topped with chopped herbs, pumpkin seeds, and sliced red onion.
Cooking Time: 25 minutes
Quinoa and Chickpea Buddha Bowl with Lemon Garlic Sauce
Nourish your body and soul with this vibrant bowl filled with protein-rich quinoa, tender chickpeas, and a zesty lemon garlic sauce.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook quinoa according to package instructions using water or broth.
3. In a separate pan, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
4. Stir in lemon juice and cook for an additional 30 seconds.
5. Combine cooked quinoa, chickpeas, and lemon garlic sauce in a bowl.
6. Season with salt and pepper to taste.
7. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Sweet Potato and Black Bean Buddha Bowl with Avocado
This vibrant bowl combines the natural sweetness of roasted sweet potatoes with the earthy flavor of black beans, all topped with creamy avocado. A nutritious and filling meal that’s perfect for a quick lunch or dinner.
Ingredients:
– 2 large sweet potatoes
– 1 can black beans, drained and rinsed
– 2 tablespoons olive oil
– 1 lime, juiced
– Salt and pepper to taste
– 1 ripe avocado, sliced
– Chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork several times and roast for 45-50 minutes, or until tender.
2. In a pan, heat olive oil over medium-high heat. Add black beans and cook for 5-7 minutes, stirring occasionally, until slightly caramelized.
3. Slice roasted sweet potatoes into wedges. Assemble the bowl by placing sweet potato on the bottom, topping with black beans, and finishing with sliced avocado.
4. Squeeze a sliver of lime juice over the top and season with salt and pepper to taste. Garnish with chopped cilantro, if desired.
Cooking Time: 1 hour 10 minutes
Mediterranean Buddha Bowl with Hummus and Falafel
A flavorful and nutritious bowl filled with the warmth of the Mediterranean, featuring crispy falafel, creamy hummus, and a medley of colorful vegetables.
Ingredients:
– 1 cup cooked chickpeas
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/4 cup water
– 1 large red bell pepper, diced
– 1 large zucchini, sliced
– 1 cup cooked quinoa
– Hummus (store-bought or homemade)
– Chopped parsley and lemon wedges for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together flour, baking powder, and salt.
3. Add chickpeas, garlic, olive oil, and water to the bowl. Mix until a dough forms.
4. Shape into patties and bake for 20-25 minutes or until crispy.
5. Cook quinoa according to package instructions.
6. Toss bell pepper and zucchini with olive oil, salt, and pepper. Roast in the oven for 15-20 minutes or until tender.
7. Assemble bowls by placing cooked quinoa at the base, followed by falafel, roasted vegetables, and a dollop of hummus. Garnish with parsley and lemon wedges.
Cooking Time: 45-50 minutes
Thai Peanut Tofu Buddha Bowl with Crunchy Veggies
This recipe combines the creamy richness of Thai peanut sauce with the crunch of roasted vegetables and tender tofu, all wrapped up in a nutritious Buddha bowl. Perfect for a quick and satisfying meal or lunch on-the-go.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 tbsp peanut butter
– 2 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tsp honey
– 1/4 tsp red pepper flakes (optional)
– 1/4 cup chopped fresh cilantro
– 2 cups mixed crunchy veggies (bell peppers, carrots, broccoli, etc.)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Toss the veggies with a drizzle of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
2. In a blender or food processor, combine peanut butter, soy sauce, rice vinegar, honey, and red pepper flakes (if using). Blend until smooth.
3. Cook the tofu in a non-stick pan with a little oil until golden brown on all sides.
4. Assemble the Buddha bowls by placing the roasted veggies at the bottom, followed by the cooked tofu, and finishing with a drizzle of peanut sauce. Garnish with chopped cilantro.
Cooking Time: 30-35 minutes
Mexican Buddha Bowl with Cilantro Lime Rice
This vibrant bowl combines the flavors of Mexico with the nourishment of a Buddha bowl, featuring roasted sweet potatoes, black beans, and tangy cilantro lime rice. Perfect for a healthy and satisfying meal.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup freshly chopped cilantro
– 2 tablespoons fresh lime juice
– 1 tablespoon olive oil
– Salt, to taste
– 2 large sweet potatoes, peeled and cubed
– 1 can black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 small red onion, thinly sliced
– 1 avocado, diced
– Optional: sour cream, shredded cheese, or diced tomatoes for topping
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook rice according to package instructions.
3. In a separate pan, heat olive oil over medium-high heat. Add cilantro and lime juice; stir until combined. Set aside.
4. Roast sweet potatoes for 45-50 minutes or until tender.
5. In a large bowl, combine cooked black beans, roasted sweet potatoes, bell pepper, onion, and avocado.
6. Serve with Cilantro Lime Rice and add optional toppings as desired.
Cooking Time: 1 hour 15 minutes
Teriyaki Tempeh Buddha Bowl with Sesame Seeds
Savor the rich flavors of Asia-inspired teriyaki tempeh, paired with nutty sesame seeds and a medley of fresh vegetables in this nourishing Buddha bowl.
Ingredients:
– 1/2 cup tempeh
– 1/4 cup teriyaki sauce
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon sesame oil
– 1/4 cup sesame seeds
– 1 cup mixed greens (such as kale and spinach)
– 1 cup sliced carrots
– 1 cup diced bell peppers
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, whisk together teriyaki sauce, soy sauce, brown sugar, garlic, and sesame oil.
3. Marinate tempeh in the mixture for at least 30 minutes or up to several hours.
4. Bake tempeh for 15-20 minutes or until golden brown.
5. Toss mixed greens, carrots, and bell peppers with a pinch of salt and pepper.
6. Top bowl with baked tempeh, sesame seeds, and your favorite additional toppings (such as sliced avocado or pickled ginger).
7. Serve warm and enjoy!
Cooking Time: 20-25 minutes
Roasted Beet and Goat Cheese Buddha Bowl
Roasted Beet and Goat Cheese Buddha Bowl: A vibrant and nutritious bowl filled with roasted beets, creamy goat cheese, and crunchy textures.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– Salt and pepper to taste
– 8 oz goat cheese, crumbled
– 1/2 cup cooked brown rice
– 1/2 cup roasted sweet potato, diced
– 1/4 cup chopped fresh parsley
– 1 tablespoon lemon juice
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender.
3. Let the beets cool, then peel and slice into wedges.
4. In a small bowl, whisk together olive oil, salt, and pepper. Toss with the roasted beets to coat.
5. To assemble the bowls, place a scoop of brown rice at the base. Top with roasted sweet potato, crumbled goat cheese, and beet wedges.
6. Drizzle with lemon juice and sprinkle with parsley.
7. Serve immediately and enjoy!
Cooking Time: 1 hour 15 minutes
Spicy Sriracha Chickpea Buddha Bowl
A flavorful and nutritious bowl that combines the creaminess of chickpeas with the spicy kick of sriracha, all wrapped up in a warm and crunchy quinoa bowl.
Ingredients:
– 1 can chickpeas (drained and rinsed)
– 2 tbsp olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– 2 tbsp sriracha sauce
– 1 cup cooked quinoa
– Chopped cilantro for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss chickpeas with olive oil, onion, garlic, cumin, smoked paprika, salt, and pepper.
3. Spread the mixture on a baking sheet and roast for 20-25 minutes, or until lightly browned.
4. In a small bowl, whisk together sriracha sauce and 1 tbsp water.
5. Cook quinoa according to package instructions.
6. Assemble bowls by placing roasted chickpea mixture in the center, topped with cooked quinoa and drizzled with sriracha sauce.
7. Garnish with chopped cilantro, if desired.
Cooking Time: 25-30 minutes
Kale and Lentil Buddha Bowl with Lemon Tahini Dressing
This nourishing bowl combines the earthy flavors of lentils and kale with a tangy and creamy lemon tahini dressing, perfect for a healthy and satisfying meal.
Ingredients:
– 1 cup cooked lentils
– 2 cups curly kale, stems removed and chopped
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1/4 cup lemon tahini dressing (see below)
– Salt and pepper to taste
– Optional: diced bell peppers, cherry tomatoes, or avocado for added color and nutrition
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss kale with olive oil, onion, and garlic on a baking sheet.
3. Roast in the oven for 15-20 minutes, or until kale is tender and slightly caramelized.
4. Cook lentils according to package instructions.
5. Assemble bowls by placing roasted kale at the bottom, followed by cooked lentils, and finishing with a drizzle of lemon tahini dressing.
Lemon Tahini Dressing:
– 1/2 cup tahini
– 3 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Combine all ingredients in a bowl and whisk until smooth. Refrigerate for at least 30 minutes before serving.
BBQ Jackfruit Buddha Bowl with Coleslaw
Experience the perfect blend of sweet, tangy, and savory flavors in this innovative BBQ jackfruit dish, served atop a bed of quinoa and topped with refreshing coleslaw.
Ingredients:
– 1 cup cooked jackfruit
– 1/4 cup BBQ sauce
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup cooked quinoa
– Coleslaw (store-bought or homemade)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 3 minutes.
3. Add jackfruit and BBQ sauce; stir to combine. Cook for an additional 5 minutes, or until the jackfruit is coated in the sauce.
4. Serve the jackfruit mixture over cooked quinoa.
5. Top with coleslaw and garnish with cilantro leaves.
Cooking Time: 15-20 minutes
Moroccan Spiced Buddha Bowl with Couscous
Experience the vibrant flavors of Morocco with this aromatic bowl, featuring tender chicken, fluffy couscous, and a medley of roasted vegetables. This nutritious dish is perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground cinnamon
– 1/4 tsp ground cayenne pepper
– Salt and pepper, to taste
– 1 cup couscous
– 2 cups water or vegetable broth
– 1 red bell pepper, seeded and sliced
– 1 yellow bell pepper, seeded and sliced
– 1 small onion, thinly sliced
– 1/4 cup chopped fresh parsley
– Lemon wedges, for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together cumin, smoked paprika, cinnamon, and cayenne pepper.
3. Add chicken to the spice mixture and toss to coat.
4. Cook couscous according to package instructions using water or broth.
5. Toss bell peppers and onion with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes, or until tender.
6. Grill or cook chicken until cooked through.
7. To assemble bowls, place a scoop of couscous on the bottom, followed by roasted vegetables, grilled chicken, and a sprinkle of parsley.
Cooking Time: 30-40 minutes
Pesto Zoodle Buddha Bowl with Cherry Tomatoes
A vibrant and flavorful vegetarian bowl that combines the best of summer ingredients – zucchini noodles, pesto sauce, cherry tomatoes, and crunchy avocado. This recipe is perfect for a quick and healthy meal or as a light lunch option.
Ingredients:
– 1 medium zucchini
– 1/2 cup freshly made pesto sauce (or store-bought)
– 1 pint cherry tomatoes, halved
– 1 ripe avocado, diced
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Cook the zucchini noodles according to package instructions or use a spiralizer to create zoodles.
2. In a large bowl, combine the cooked zoodles, pesto sauce, and cherry tomatoes.
3. Top with diced avocado and sprinkle with salt and pepper to taste.
4. Garnish with fresh basil leaves and serve immediately.
Cooking Time: 15-20 minutes
Curry Cauliflower Buddha Bowl with Golden Raisins
Elevate your plant-based game with this vibrant and flavorful bowl, packed with the perfect balance of spicy and sweet. This recipe combines tender cauliflower florets with a warm curry sauce, crunchy golden raisins, and a sprinkle of toasted almonds for added texture.
Ingredients:
– 1 head of cauliflower
– 2 tbsp olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp curry powder
– 1/2 tsp turmeric
– 1/4 tsp cayenne pepper (optional)
– 1 cup golden raisins
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Toasted almonds for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower florets with olive oil, cumin, curry powder, turmeric, and cayenne pepper (if using). Roast for 20-25 minutes or until tender.
3. In a separate pan, sauté sliced onion and minced garlic until softened.
4. Combine roasted cauliflower, sautéed onion mixture, and golden raisins in a bowl.
5. Garnish with chopped cilantro and toasted almonds.
Cooking Time: 30-40 minutes
Sushi-Inspired Buddha Bowl with Pickled Ginger
Discover a harmonious blend of Japanese-inspired flavors in this vibrant Buddha bowl recipe, featuring pickled ginger and a medley of colorful vegetables. This dish is perfect for a quick, healthy meal or as a delightful addition to your next dinner party.
Ingredients:
– 1 cup cooked brown rice
– 1/2 cup mixed vegetables (carrots, bell peppers, snap peas)
– 1/4 cup pickled ginger (see below for recipe)
– 1/4 cup sliced avocado
– 1/4 cup toasted sesame seeds
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– Salt and pepper to taste
Pickled Ginger Recipe:
– 1/2 cup thinly sliced fresh ginger
– 1/2 cup rice vinegar
– 1/4 cup sugar
– 1/4 cup water
Instructions:
1. Cook brown rice according to package instructions.
2. Toss mixed vegetables with soy sauce and rice vinegar.
3. Slice avocado and toast sesame seeds.
4. Assemble Buddha bowl by layering cooked rice, pickled ginger, vegetables, avocado, and toasted sesame seeds.
5. Serve immediately.
Cooking Time: 15 minutes
Harissa Roasted Carrot Buddha Bowl with Quinoa
This vibrant bowl combines the natural sweetness of roasted carrots with the spicy kick of harissa, served atop a bed of nutty quinoa. A perfect blend of flavors and textures to satisfy your senses.
Ingredients:
– 4 large carrots, peeled and chopped into bite-sized pieces
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp harissa powder (adjust to taste)
– Salt and pepper, to taste
– 1 cup cooked quinoa
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a bowl, toss carrots with olive oil, cumin, smoked paprika, harissa powder, salt, and pepper until well coated.
3. Spread the carrot mixture on a baking sheet in a single layer.
4. Roast for 25-30 minutes or until tender and caramelized, flipping halfway through.
5. Cook quinoa according to package instructions.
6. In a serving bowl, place cooked quinoa and top with roasted carrots. Garnish with parsley or cilantro, if desired.
Cooking Time: 35-40 minutes
Greek Buddha Bowl with Tzatziki and Olives
This Mediterranean-inspired bowl combines creamy tzatziki sauce, briny olives, and crunchy veggies for a satisfying and healthy meal. Perfect for a quick weeknight dinner or a light lunch.
Ingredients:
– 1 cup cooked brown rice
– 1 cup mixed roasted vegetables (such as broccoli, cauliflower, carrots)
– 1/2 cup crumbled feta cheese
– 1/4 cup pitted Kalamata olives, sliced
– 1/4 cup tzatziki sauce (see below for recipe)
– Fresh parsley or dill, chopped (optional)
Tzatziki Sauce:
– 1 cup Greek yogurt
– 1/2 cup diced cucumber
– 1 tablespoon lemon juice
– 1 minced garlic clove
– Salt and pepper to taste
Instructions:
1. Cook the brown rice according to package instructions.
2. Roast the mixed vegetables with a drizzle of olive oil until tender.
3. Combine the cooked rice, roasted veggies, feta cheese, and sliced olives in a bowl.
4. Top with tzatziki sauce and garnish with chopped parsley or dill if desired.
Cooking Time: 20-25 minutes
Buffalo Chickpea Buddha Bowl with Blue Cheese Drizzle
Transform your Buddha bowl game with this addictive fusion of buffalo chicken and chickpeas. This recipe combines the spicy kick of buffalo sauce with the creaminess of blue cheese and the crunch of crispy veggies.
Ingredients:
– 1 can chickpeas, drained and rinsed
– 2 tbsp olive oil
– 1 small red onion, thinly sliced
– 1 cup mixed greens (arugula, spinach)
– 1/4 cup crumbled blue cheese (Gorgonzola or Roquefort work well)
– 2 tbsp buffalo sauce (Frank’s RedHot or similar)
– Salt and pepper to taste
– Optional: chopped cilantro, scallions, or toasted almonds for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss chickpeas with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until crispy.
3. In a separate pan, heat buffalo sauce over medium-high heat.
4. Add roasted chickpeas to the buffalo sauce and toss until well coated.
5. Assemble Buddha bowl by dividing mixed greens among bowls, topping with buffalo chickpeas, sliced red onion, and crumbled blue cheese.
6. Drizzle with additional buffalo sauce if desired.
7. Garnish with chopped herbs or toasted nuts, if using.
Cooking Time: 25-30 minutes
Miso Glazed Eggplant Buddha Bowl with Brown Rice
A sweet and savory vegan bowl filled with roasted eggplant, creamy brown rice, and crunchy vegetables, all tied together with a rich miso glaze.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 2 tablespoons white miso paste
– 2 tablespoons maple syrup
– 1 tablespoon soy sauce
– 1 teaspoon grated ginger
– 2 cups cooked brown rice
– 1 cup mixed vegetables (such as broccoli, carrots, and bell peppers)
– Salt and pepper to taste
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together miso paste, maple syrup, soy sauce, and ginger.
3. Brush both sides of the eggplant slices with the glaze.
4. Roast the eggplant in the preheated oven for 20-25 minutes, or until tender and caramelized.
5. Cook brown rice according to package instructions.
6. Toss mixed vegetables with a pinch of salt and pepper.
7. Assemble bowls by placing roasted eggplant slices on top of brown rice, then adding mixed vegetables.
8. Garnish with sesame seeds and chopped scallions, if desired.
Cooking Time: 35-40 minutes
Autumn Harvest Buddha Bowl with Maple Tahini Dressing
Celebrate the flavors of fall with this nourishing bowl filled with roasted autumnal vegetables, quinoa, and a creamy maple tahini dressing. This recipe is perfect for a cozy night in or a healthy lunch option.
Ingredients:
– 1 cup cooked quinoa
– 2 cups mixed autumnal vegetables (such as Brussels sprouts, sweet potatoes, and carrots)
– 1/4 cup chopped pecans
– 2 tablespoons maple syrup
– 2 tablespoons tahini
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the mixed vegetables with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
3. Roast for 25-30 minutes or until tender.
4. In a blender, combine maple syrup, tahini, apple cider vinegar, and 1 tablespoon of olive oil.
5. Blend until smooth and creamy.
6. Assemble the Buddha bowl by placing cooked quinoa in the bottom, topping with roasted vegetables, and drizzling with maple tahini dressing.
7. Sprinkle chopped pecans on top.
Cooking Time: 30-40 minutes
Summary
Get ready to nourish your body and soul with these 20 flavorful Buddha bowl recipes! From classic combinations like quinoa and chickpea to bold twists like Thai peanut tofu, there’s something for every palate. Each bowl is packed with nutritious ingredients like sweet potatoes, black beans, and lentils, along with creamy dressings and crunchy toppings. Whether you’re in the mood for Mediterranean flavors or spicy sriracha kick, these Buddha bowls are sure to satisfy your cravings while fueling your body.