The Sunday Cookbook: Chicken Buddha Bowls

Updated: Jan 31


The Sunday Cookbook - Chicken Buddha Bowls - food allergy recipes - whole 30 - joseph centineo

Ingredients

For Dish:

For Dressing:

  • 1 clove garlic, minced

  • 2 tablespoon Sunbutter, or nut butter of your choice

  • 1 tablespoon molasses or honey

  • 1 tablespoon sesame oil

  • 1 tablespoon olive oil

For Bowls:

This section is completely optional, meaning you can use whatever you like as your topping. We listed the topping we have used and enjoyed with this dish.

  • Cooked rice

  • Cooked quinoa

  • Cooked cauliflower rice

  • 1 avocado, sliced thinly or cubed

  • Raw baby spinach

  • Diced onion, raw or cooked

  • Sesame seeds, for garnishing

  • Scallions, for garnishing

  • Crunchy chickpeas

Directions:

  1. Preheat oven to 425° F.

  2. Add the diced sweet potatoes to a baking sheet. Lightly coat in olive oil and season with salt and pepper to taste. Toss to coat and bake for 20 to 25 minutes or until the sweet potatoes are cooked to your liking.

  3. Combine garlic powder, ginger, salt, and pepper in a bowl. Rub the seasoning onto both sides of the chicken.

  4. Heat oil in a skillet and add the chicken; cook for 6 minutes per side, or until fully cooked throughout.

  5. Transfer chicken to a plate and let cool before cutting into 1-inch cubes.

  6. Create the dressing by whisking together minced garlic, nut butter, molasses, sesame oil, and olive oil. Add water to loosen up the dressing, if needed.

  7. Assemble the bowls by adding a layer of rice and topping with the sweet potato, chicken toppings of choice.

To make this recipe Whole 30 Approved:

  • use cauliflower rice as your base

  • Replace the honey/molasses with lime juice in the sauce

  • Top with Whole 30 Approved items, such as sweet potatoes, onions, avocado, spinach, onions, sesame seeds, etc.

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