I’ve only recently learned about Buddha Bowls. Have you heard of these? A Buddha Bowl (also known as a hippie bowl or a glory bowl) has all sorts of healthy goodies in it: greens, grains, veggies, protein, a tasty dressing, and maybe something on top to add a little crunch. Sign me up! They’re basically bowls of delicious, healthy, LOVE and they seem to be a trend right now. I’d made a tasty dressing from a “Glory Bowl” once before, but not the whole shebang. What I’m gathering is that there’s no right way to make a Buddha Bowl. I’ve seen a few different versions on local menus, took notes here and there, and came up with this tasty recipe. We’ve had twice in two weeks because it’s that good!
These days, I’m enjoying recipes I can start cooking earlier in the day (while Oden is napping) and throw together later when it’s time to eat. This dish fits the bill! I started with the protein; in this case, I seasoned chicken breasts with cayenne pepper, garlic salt, and ground ginger. The first time I made this dish, I cooked them in a pan on the stove. This time, I grilled them on my indoor grill.
I also got the roasted veggies done ahead of time. Any veggies would work here. I chopped up some bell pepper, onion, zucchini, and sweet potato. I’d never seen a purple sweet potato before, and just look at this amazing color! I seasoned the veggies in a bowl with salt and pepper and tossed them in olive oil before spreading them on a sheet pan and roasting them for 25 minutes or so- just until the sweet potato was done.
The only other thing to make for this tasty meal is the dressing. I went with an Asian flair (like this one) and whisked together peanut butter, lime juice, sesame oil, honey for sweetness, Sriracha for heat, and minced garlic. Yum! Then I set everything aside until I was ready to assemble our bowls of goodness.
To make the Buddha Bowls, I started with cooked brown rice. Next came the chopped chicken and some of the roasted veggies (which I’d reheated).
Here comes the freshness! I added a handful of spinach to each bowl, as well as chunks of cucumber and cherry tomato. I sliced up an avocado and added lime wedges to squeeze over the whole shebang. I love how the ingredients are separated like a traditional Cobb salad or something. You can see what you’re about to eat!
The last thing to add was, of course, the tasty spicy peanut dressing. I also sprinkled some sesame seeds on top for one last additional bit of texture. Beautiful!
I love how colorfully separated bowls of food look, but when it gets down to eating, I like to mix it up into a big old goulash. I gave my Buddha Bowl a big stir and made sure everything got a little bit of dressing and dove in. Delicious. It’s so hearty and has a different flavor and texture in each bite. The roasted veggies lend a sweetness. The chicken has a gingery heat. The fresh cucumber, spinach, and tomato balance out the roasted and grilled parts. The avocado and dressing are delightfully creamy, and I love the tart bite from the squeeze of lime. It’s part main plate salad and part stir fry. It’s fabulous and filling.
The best part about a recipe like this is how versatile it is; the sky’s the limit with the number of combinations possible! I might try a Mexican version with shrimp and a creamy cilantro dressing, or an Italian version with orzo pasta and tiny meatballs. For now, this recipe is on rotation around here!
Bliss Buddha Bowl
- ½ large purple sweet potato, peeled and chopped
- 1 small bell pepper, chopped
- ½ onion, chopped
- 2 small chicken breasts
- ½ teaspoon ground ginger
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic salt
- ½ cups cooked brown rice
- 1 cup spinach leaves
- 1 cucumber, peeled and chopped
- ½ cup cherry tomatoes, quartered
- Avocado slices
- Lime wedges
- Chopped cilantro and sesame seeds for garnish
For the dressing, you’ll need:
- 2 tablespoons peanut butter
- 1 tablespoon plus 1 teaspoon soy sauce
- 1 tablespoon honey
- 1 large garlic clove, minced
- Juice of 1 lime
- 1 tablespoon sesame oil
- 1 tablespoon Sriracha
Heat oven to 425 degrees. In a medium bowl, swirl a couple of tablespoons of olive oil over the sweet potatoes, bell pepper, and onion. Stir to coat well and spread on a baking sheet. Roast for 25 minutes, until the sweet potato is soft.
Combine all dressing ingredients and whisk together well. Set aside.
Season the chicken breasts with the ginger, cayenne, and garlic salt. Grill until done and chop.
To assemble the Buddha Bowls, start with a pile of brown rice. Add sections of roasted veggies, chopped chicken, spinach, cucumber, avocado, and tomato. Drizzle the dressing on top and sprinkle the bowl with cilantro and sesame seeds. Serve with the lime wedges for squeezing. Yum!
Hungry for more? Check out the collection of recipes on the FOOD BLISS page!
One year ago: I was busy having a big old baby!