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!
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.
A few ways to change this up:
- Use quinoa instead of rice
- Use steak, fish, shrimp, etc. instead of chicken
- Leave it meatless
- Add any combination of veggies you want — butternut squash, broccoli, cauliflower, asparagus, chickpeas, etc.
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!Print
Recipe Source: Adapted slightly from Delish