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Buddha Bowls


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

Ingredients

Units Scale
  • 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)

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