The Sunday Cookbook: Chicken Buddha Bowls
Updated: Oct 10
Amanda and I have seen these bowls all over Pinterest and Instagram but didn't exactly know what a Buddha Bowl was. Based on some quick research, we learned that this internet fad was named after the shape of Buddha's big, round belly and that the universal meaning is defined as a one-dish meal consisting of rice or whole grains, roasted veggies, a protein, and a dressing.
The beauty I found with these bowls is that they are infinitely adaptable, which is always a positive thing when you are dealing with food allergies and restrictions. You can roast about any veggie your heart desires, have any number of toppings and protein, and drizzle on whatever dressing or sauce you'd like and it will always taste amazing and be fulfilling!
We like to change things up whenever we make a Buddha bowl, experimenting with different combos, such as making it vegetarian or adding meat. It is a blast to basically have the same thing over and over again, but it always be different depending on what you create.
Below is the recipe for our favorite combination: our Chicken Buddha Bowls. However, feel free to change it up, adapt it, and make it your own however you see fit!
The Sunday Cookbook:
Chicken Buddha Bowls
Assemble the bowls by adding a layer of your base and mix-ins of your choosing. Top with your protein, dressing, toppings, and crunch of your choice.
Pick one of the following as your bowl's base:
Cooked cauliflower rice
Use your mix-ins to jazz up your base. It can be any of the following, but not limited to:
Baby spinach, raw or sauteed
Kale, raw or sauteed
For this recipe, we are going to use chicken as our protein. However, feel free to switch it out for red meat, pork, fish, or vegetarian options if you rather.
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground ginger
½ teaspoon cumin
Salt and pepper, for taste
Preheat the oven to 425° F. Line a baking sheet with parchment paper or foil; set aside.
Combine garlic powder, onion powder, ground ginger, cumin, salt, and pepper in a bowl and whisk until all the seasonings are combined; set aside.
Place the chicken on the prepared baking sheet and drizzle with olive oil. Using your hands or a silicone basting brush, brush the oil over the chicken until fully coated. Flip over and repeat on the other side.
Once oiled, rub the seasoning onto both sides of the chicken.
Place in the oven and cook for about 15 to 20 minutes, or until fully cooked throughout.
Transfer chicken to a plate and let cool before cutting into 1-inch cubes for your bowl.
For this recipe, we are going to use this Sunbutter Dressing we enjoy making for our Buddha Bowls. However, feel free to switch it out for whatever dressing you would rather.
1 clove of garlic, minced
2 tablespoons of Sunbutter, or nut butter of your choice
1 tablespoon molasses or honey
1 tablespoon sunflower oil
1 tablespoon olive oil
Water, for thinning
Add all the ingredients, except for the water, to a small bowl.
Stir all the ingredients together until you have a smooth, creamy dressing.
To reach the desired consistency, gradually add water to your dressing mixture. Start with 2 tablespoons and stir. If you prefer a thinner dressing, add another tablespoon of water. Continue until you achieve the desired thickness.
5. Toppings & Crunch
1 avocado, sliced thinly or cubed
Roasted brussels sprouts
Roasted sweet potatoes, diced or sliced
Diced scallions, for garnishing
Seasoned and baked chickpeas
Sesame seeds, for garnishing