Buddha Bowl

Spicy Buddha Bowl

I originally found this recipe on The Speedy Through the week, I pretty much stick to the same meals because they’re easy, I’m familiar with making them and I know they’ll help me keep my macros dialed in. When I do want to try something new, I’m all about keeping it easy and quick and that’s just what this bowl is!!

Here’s what you’ll need:


165 grams of diced sweet potato (You can use more or less depending on how carb heavy you want it)

4.5 oz raw brussels sprouts cut into halves (For bigger pieces I did quarters)

1 cup of riced cauliflower ( I would normal say to weigh this but my bag didn’t have the weight listed on it for a cup and with something like cauliflower, measuring it out vs. weighing it isn’t going to be a big difference)

1 chicken sausage link ( I used Trader Joe’s Garlic herb chicken)

1-2 tsp sesame oil

2 TBL of the dressing of your choice. I saw this dressing at Trader Joe’s I hadn’t tried before so I grabbed it. Spicy cashew butter dressing.

spicy cashew butter dressing



Preheat oven to 400F and line your baking sheet with tin foil or parchment paper. After the last close call I had with my parchment paper catching on fire, Im sticking with tin foil.


If you have whole sweet potatoes, you’ll want to wash them and diced them into little cubes. Trader Joe’s came in like they gangster they are and are selling a huge tub for Thanksgiving right now, already washed and diced. God I love them.


Wash and slice up your brussels sprouts too. Then, put brussels sprouts and sweet potatoes on your pain, spray with a little non stick spray (I used avocado oil), sprinkle with sea salt and garlic powder and then put in your oven for 20 minutes.


While your veggies are cooking, slice up your chicken sausage (It should already come cooked) and put it in a skillet with some non stick spray to brown and warm it. Remove from pan and set aside. Then add your 1-2 tsp of sesame oil and let it warm up. Add in your riced cauliflower, 1/4 cup of water or bone broth and stir. I let this cook on the stove top for about 5-10 minutes, I just turned it down really low because I didn’t want it done with a lot of time left on my veggies.


Once your veggies are done, start building your bowl! I started with the riced cauliflower, then added my sausage, brussels sprouts and sweet potatoes. Finished it off by drizzling with spicy cashew butter dressing and voila! A super easy, nutrient dense, dinner in under 25 minutes from start to finish.


Macros for this entire bowl:

50.1 carbs

14.8 fat

25.9 protein


**This bowl is super versatile because you can change it up by using different dressing for your drizzle on top, using a different flavor chicken sausage, adding in rice vs. the cauliflower rice. Lots of different options here for your different needs. ENJOY!

-Coach Mal

Buddha Bowl


Tex Mex Sweet Potato Breakfast Hash




  • 1lb 93/7 Ground Turkey
  • 200g Red Pepper
  • 100g Mushrooms
  • 100g Red Onion
  • 85g Spinach
  • 300g Sweet Potato
  • 1T Butter
  • 1/2 Cup water
  • 3T Mrs. Dash No Salt Fiesta Seasoning


1. Add ground turkey, water and seasoning. Cook until browned and then set aside. 

2.Add 1/2T butter and diced sweet potatoes, cook until tender but not all the way cooked through.

3. Add in the rest of the ingredients except for spinach. Once eveything is cooked through, fold in spinach until cooked.

4. Top with Sour cream, gaucamole or salsa! 


Servings: 6 (could make 4 for bigger portion!)

Macros: 13.6P 14C 3F

Instant Pot BBQ Pulled Pork Stuffed Sweet Potatoes

This recipe is simple and easy and will leave you lots of leftovers for the week! If you don’t have an Instant Pot, no worries, you can use your crockpot instead, just make sure to plan ahead for that. This cooks in 90 minutes in the Instant Pot versus 8 hours in the crock pot. All of that being said, if you don’t have an Instant Pot, you need one!

For the Pulled Pork:


-Boneless Pork Shoulder 

– 1 Cup Organic Sweet and Spicy BBQ Sauce (or any bbq sauce that works for you)

-2 Cups Organic Chicken Broth (I prefer low sodium)



1. Weigh Pork Shoulder Raw

2. Put in Instant Pot with broth and bbq sauce.

3. Set manually to 90 minutes.

4. Quick release at the end. 

5. Re-weigh pork cooked. determine your new weight for a 1 ounce serving  now that it is cooked.

6. Shred up with two forks and enjoy!


When the Instant Pot has about 50 minutes to go, preheat oven to 400 degrees.

For the Sweet Potatoes:

1.Spray Pan with non-stick spray

2. Cut potato in half lengthwise

3. Flesh side up, LIGHTly drizzle in olive oil

4. Flip over to cook with skin side up.

5. Cook 30-40 minutes or until potatoes look carmelized and are soft in the middle.


Break up Potato with a fork, top with pork, sour cream, green onion and bacon bits!!

My single serving I used:

-10oz Sweet Potato

-6oz BBQ Pulled Pork

-1T Sour Cream

-1T Bacon Bits

-Sprinkle of Green Onion

Macros: 37P 31F 64C

*Make lower fat by eliminating or user lower fat sour cream and bacon bits.