You must have done a grain bowl at least once in your life. If you have done it twice or many times after, the next one must be the leveled up version of the previous. This recipe of the Buddha bowl must be the pinnacle of all grain bowls you have done before.
3 tablespoons of olive oil
1 large peeled sweet potato diced into ½ inch cubes
1 large red onion, chopped
Newly ground black pepper
Kosher salt, to taste
1 pound of skinless chicken breast
½ teaspoon of garlic powder
½ teaspoon of ground ginger
1 small clove ginger, finely chopped
2 tablespoon of creamy peanut butter
¼ cup of lime juice
1 tablespoon of soy sauce, low sodium
1 tablespoon of toasted sesame oil
1 tablespoon of honey
4 cups of cooked brown rice
1 thinly sliced avocado
1 cup of baby spinach
1 tablespoon of toasted sesame seeds
1 tablespoon of freshly chopped cilantro
- Preheat oven to 425 degrees Fahrenheit.
- Pour 1 tbsp. of olive oil and add sweet potato and garlic. Sprinkle salt and pepper and bake for approximately 25 minutes or when potatoes are tender.
In a separate large skillet with 1 tablespoon of oil over moderate to high heat, cook chicken seasoned with garlic powder, pepper, ginger, and salt until it turns golden on all sides. Let cool for 10 minutes before slicing.
- To make the dressing, mix garlic peanut butter, soy sauce, lime juice, and honey in a small bowl. Add sesame oil and 1 tbsp. of olive oil and whisk until smooth.
- Put rice on 4 bowls and top each with chicken, sweet potato, avocado, and baby spinach. Drizzle each bowl with dressing and sprinkle with cilantro and sesame seed before serving.
- You can add pretty much any vegetable to your Buddha Bowl.