Buddha Bowls

Name: Buddha Bowls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 large sweet potato, peeled and cut into 1/2-inch cubes; 1 large red onion, diced; 3 tbsp. extra-virgin olive oil, divided; Kosher salt; Freshly ground black pepper; 1 lb. boneless, skinless chicken breasts; 1/2 tsp. garlic powder; 1/2 tsp. ground ginger; 1 small clove garlic, minced; 2 tbsp. creamy peanut butter; 1/4 c. Juice of 1 lime; 1 tbsp. low-sodium soy sauce; 1 tbsp. honey; 1 tbsp. toasted sesame oil; 4 c. cooked brown rice; 1 avocado, thinly sliced; 2 c. baby spinach; 1 tbsp. Freshly chopped cilantro, for garnish; 1 tsp. Toasted sesame seeds

4 steps

Prep:10minCook:30min

The beauty about grain bowls is that they're infinitely adaptable. You can roast just about any veggie and it'll taste amazing in this recipe. Or you can skip the chicken and make a hearty beef Buddha bowl instead. You're not gonna want to skip the peanut butter dressing though. It's insanely addictive and one of our favorite sauces EVER.

Updated at: Thu, 17 Aug 2023 11:27:20 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories656.7 kcal (33%)

Total Fat27.5 g (39%)

Carbs68.7 g (26%)

Sugars10.1 g (11%)

Protein34.8 g (70%)

Sodium432.9 mg (22%)

Fiber8.9 g (32%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1sweet potato

large, peeled and cut into 1/2 - inch cubes

1red onion

large, diced

3 Tbspextra-virgin olive oil

divided

kosher salt

freshly ground black pepper

1 lbboneless skinless chicken breasts

½ tspgarlic powder

½ tspground ginger

1clove garlic

small, minced

2 Tbspcreamy peanut butter

1lime

1/4 c . juice of

1 Tbsplow-sodium soy sauce

1 Tbsphoney

1 Tbsptoasted sesame oil

4 cbrown rice

cooked

1avocado

thinly sliced

2 cbaby spinach

1 Tbspcilantro

freshly chopped, for garnish

1 tsptoasted sesame seeds

Instructions

Step 1

Preheat oven to 425°. On a large baking sheet, toss sweet potatoes and onion with 1 tablespoon of oil and season with salt and pepper. Bake until tender, 20 to 25 minutes.

Step 2

Meanwhile, in a large skillet over medium- high heat, heat 1 tablespoon of oil. Season chicken with garlic powder, ginger, salt, and pepper. Cook until golden and no longer pink, 8 minutes per side. Let rest 10 minutes, then slice.

Step 3

In a small bowl, whisk together garlic, peanut butter, lime juice, soy sauce, and honey. Whisk in sesame oil and remaining 1 tablespoon olive oil until smooth.

Step 4

Divide rice among four bowls and top each with sweet potato mixture, chicken, avocado, and baby spinach. Sprinkle with cilantro and sesame seeds and drizzle with dressing before serving.

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