Buddha Bowls

These Buddha Bowls are so simple to make. Loaded with roasted sweet potatoes, chicken, avocado, spinach, brown rice and topped with the most delicious peanut sauce! I’m completely hooked!

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I think I might be a little late getting on the Buddha Bowls train, but hey, better late than never.

Seriously though, I’m a bit miffed that I’ve missed out and it’s taken me so long. How have I never made Buddha Bowls until just recently?

In case you don’t know what a Buddha Bowl is, let me tell you. According to the urban dictionary it’s “a bowl which is packed so full that it has a rounded ‘belly’ appearance on the top much like the belly of a buddha.” Um, hello! Definitely my kind of dinner.

It’s basically a one-dish meal consisting of rice or whole grains, roasted veggies, a dressing and protein. The options are endless and you can get as creative as you want. Keep it simple or go the whole nine yards. Anyway you make them, they’re delicious. There really isn’t a strict set of rules on how to make one.

They are packed to the hilt with some of the most delicious foods and the best part is the peanut dressing that finishes them off. They are incredibly satisfying and filling.

It’s definitely all about the sauce!

The peanut sauce is the star of the show if you ask me. I mean I love all the other stuff, but the peanut sauce . . . it just takes these to a whole new level and makes them crazy good! If you’re not a fan of peanut butter or have a peanut allergy, there are plenty of recipes online for Buddha Bowls with different dressing options. Heck, you could even pour ranch dressing over these and they’d be fantastic.

I love the frozen organic brown rice from Trader Joes. It’s super convenient, fast and delicious! I always have it on hand in my freezer.

You’re seriously going to love these!

Buddha Bowls

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★★★★★

5 from 1 reviews

• Author: Jodi
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Ingredients

Units USM Scale 1x2x3x

• 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
• 2 tablespoons extra-virgin olive oil, divided
• Kosher salt
• Freshly ground black pepper
• 1 lb. boneless, skinless chicken breasts
• 1 to 2 teaspoons Montreal chicken seasoning (or your favorite seasoning)
• 4 cups cooked brown rice
• 1 to 2 avocados, thinly sliced
• 2 to 3 cups baby spinach
• freshly chopped cilantro, for garnish
• 1 teaspoon toasted sesame seeds

Peanut Sauce:

• 4 tablespoons creamy peanut butter
• 1 to 2 tablespoons lime juice (according to your tastes)
• 2 tablespoons low sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon toasted sesame oil
• hot water (if needed to thin dressing)

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Instructions

1. Preheat oven to 425°. On a large baking sheet, toss sweet potatoes 1 tablespoon of oil and season with salt and pepper. Bake until fork tender, 20 to 25 minutes.
2. Meanwhile, in a large skillet over medium-high heat, heat 1 tablespoon of oil. Season chicken with Montreal chicken seasoning. Cook in a skillet over medium heat or grill chicken until it’s cooked through and no longer pink (about 6 to 7 minutes per side). Transfer chicken to a plate, cover with foil and let rest for 10 minutes then cut into pieces.

Peanut Dressing:

1. In a small bowl, whisk together garlic, peanut butter, lime juice, soy sauce, and honey. Whisk in sesame oil and continue whisking until smooth. NOTE: sometimes I add water a teaspoon at a time if I want a thinner consistency.

Assembling the bowls:

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

Notes

• I always double the peanut sauce recipe because I like to use a lot! I refrigerate any leftovers and use later.
• The original recipe calls for 1 red onion diced to be cooked along with the sweet potato. I leave it out but feel free to add it in.
• I usually grill my chicken when I make these, but either way is fine.

• Prep Time: 10 mins
• Cook Time: 30 mins

Recipe Source: Adapted slightly from Delish