Name: Veggie-Packed Buddha Bowl Recipe
Prep time: 20 min
Cook time: 40 min
Yield: 2
Ingredients: Roasted Garlic Dressing:; 1 head garlic; ½ cup olive oil; ½ tsp salt; ½ tsp pepper; 2 tbsp water; 2 tbsp Fresh Lemon Juice; 1 tbsp dijon mustard; 1 lb chicken breast; 1½ tsp ground turmeric; ½ tsp onion powder; ½ tsp ground cumin; 1 pinch salt; 1 pinch black pepper; 1 tbsp olive oil; 3 cups brown rice; 1 cup red cabbage; 1 avocado; 1 cup Carrot; 1 cup cherry tomatoes; ¼ cup green onion

How To Make Veggie-Packed Buddha Bowl

Juicy chicken, crisp veggies, and tender rice makes up this delicious buddha bowl, that’s served with a rich roasted garlic dressing, for a flavorful meal!

Preparation: 20 minutes

Cooking: 40 minutes

Total: 1 hour

Serves:

Ingredients

For Roasted Garlic Dressing:

1garlic head
½cupolive oil
½tspsalt
½tsppepper
2tbspwater
2tbspfresh lemon juice
1tbspdijon mustard

For Buddha Bowl:

1lbchicken breast,cubed
1½tspground turmeric
½tsponion powder
½tspground cumin
1pinchsalt
1pinchblack pepper
1tbspolive oil
3cupsbrown rice,cooked
1cupred cabbage,shredded
1avocado,pitted, peeled, and thinly sliced
1cupcarrot,shredded
1cupcherry tomatoes,halved
¼cupgreen onion,thinly sliced

Instructions

Preheat the oven to 325 degrees F.

Roasted Garlic Dressing:

Use a knife to slice off the top third of the head of garlic, just enough so that all of the cloves are exposed but the head remains intact.
Fill a small ovenproof saucepan with the olive oil and place the garlic bulb, cut side down, in the oil. Cover the pan with a lid and transfer to the oven.
Bake for 40 minutes, until the garlic has softened and is easily pierced with a paring knife. Let cool.
Once the garlic and oil have cooled enough to handle, squeeze the cloves out of the garlic skin into a blender.
Add the salt, pepper, water, lemon juice, and mustard to the blender. Puree until smooth.
With the blender still running, slowly add the oil from the saucepan in a steady stream. The dressing should be a creamy and slightly thick. Set aside.

Buddha Bowl:

In a medium bowl, season the chicken with turmeric, onion powder, cumin, salt, and pepper. Toss until evenly coated.
Heat the oil in a large skillet over medium-high heat. Add the chicken to the pan and sauté for about 4 minutes until firm and cooked through. Remove the pan from the heat.
Divide the rice between 2 serving bowls. Top with shredded cabbage, sliced avocado, turmeric chicken, shredded carrots, halved cherry tomatoes, and green onions and drizzle with roasted garlic dressing.
Serve and enjoy!