Poached Egg Buddha Bowls

Name: Poached Egg Buddha Bowls
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 2 servings
Ingredients: ¾ cup wheat berries; 2 Tbsp. olive oil; 2 Tbsp. lemon juice; 1 Tbsp. thinly sliced fresh mint leaves; ¼ tsp. salt; ⅛ tsp. freshly ground pepper; ½ cup quartered cherry tomatoes; ½ cup reduced-fat ricotta cheese; 2 Tbsp. sliced Greek olives; 2 large eggs; Optional: Additional olive oil and pepper

Grain bowls topped with poached eggs, ricotta, and fresh vegetables, dressed with lemon vinaigrette and mint. Chewy wheat berries provide substance while the runny egg yolk acts as sauce.

Glycemic Load: 19.1 (Medium)

534 calories per serving

Serves: 2

Prep: PT10M

Cook: PT65M

lunch

About This Calculation

Poached Egg Buddha Bowls has a medium glycemic load of 19.1 per serving — moderate blood sugar impact — portion size and meal composition matter.

The primary glycemic load contributors are wheat berries (hard red wheat, dry) (GL 18.8), lemon juice, fresh (GL 0.2), cherry tomatoes (GL 0.1). These ingredients account for the majority of the carbohydrate impact per serving.

Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.