Have you heard of the delicious ‘Buddha Bowl’ yet? They are colorful bowls usually full of vegetables, a grain and some type of protein. Hearty, healthy, and bursting with flavor! You may have heard them called Hippie Bowls, or Macro Bowls ( because of all the macronutrients they are full of) What ever you want to call them these bowls are tasty and sure to be a favorite meal for your family! The beauty of the Buddha Bowl is that you really can’t mess it up. You can add what you have on hand (leftover meat or veggies that are sitting in your fridge from yesterdays dinner) or whatever your little heart desires and drizzle some of the wonderful Thai Peanut dressing over top and you will have a perfectly wonderful Buddha Bowl. A great base is either rice or quinoa and then let your imagination go wild! Try adding your favorite fresh or cooked vegetables like red cabbage, bell peppers, edamame, cucumbers, or make it vegetarian and replace the meat with chickpeas, or a spoonful of your favorite hummus. The possibilities are endless. This has become my favorite lunch. I can pull it together quick and it so much better than a peanut butter and jelly sandwich!!
- 1 large sweet potato, peeled and cut into ½" cubes
- 1 large red onion, diced
- 4 tbsp. olive oil, divided
- kosher salt
- Freshly ground black pepper
- 2 c. baby spinach
- 1 tbsp. Chopped cilantro
- 1 tsp. Toasted sesame seeds
- 1 Tbsp Toasted pepitas (pumpkin seeds)
- 1 avocado, thinly sliced
- 4 c. cooked brown rice or Quinoa
- 1 lb. Boneless Skinless Chicken Breast
- ½ tsp. ground ginger
- ½ tsp. garlic powder
- Salt and Pepper to taste
- ¼ cup creamy peanut butter
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons fresh lime juice, from one lime
- 3 tablespoons vegetable oil
- 1 tablespoon soy sauce (use gluten-free if needed)
- 2 tablespoons honey
- 2-1/2 tablespoons sugar
- 2 garlic cloves, roughly chopped
- 1-inch square piece fresh ginger, peeled and roughly chopped
- 1 teaspoon salt
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons fresh cilantro leaves
- Preheat oven to 425 degrees F. Spread sweet potatoes and red onions onto a large baking sheet. Drizzle with about 1 tablespoon of olive oil. Season with salt and pepper and toss to coat. Bake for 20-25 minutes, until the sweet potatoes are tender.
- Meanwhile, make chicken. Heat 1 tablespoon of olive oil in a large skillet. Season chicken all over with salt, pepper, garlic powder and ground ginger. Add chicken to skillet and cook for 6-8 minutes pre side, or until cooked through. Let rest for 10 minutes, then cut each breast into 1" pieces.
- Make dressing. Combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
- Divide rice or quinoa between bowls. Top with sweet potatoes, chicken, avocado and baby spinach. Sprinkle with cilantro, pepitas, and sesame seeds then drizzle dressing on top.
Recipe Source: Delish and Once Upon a Chef
