Veggie-Packed Buddha Bowl Recipe

Veggie-Packed Buddha Bowl Recipe

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
  • tspground 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

  1. Preheat the oven to 325 degrees F.

Roasted Garlic Dressing:

  1. 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.

  2. 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.

  3. Bake for 40 minutes, until the garlic has softened and is easily pierced with a paring knife. Let cool.

  4. Once the garlic and oil have cooled enough to handle, squeeze the cloves out of the garlic skin into a blender.

  5. Add the salt, pepper, water, lemon juice, and mustard to the blender. Puree until smooth.

  6. 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:

  1. In a medium bowl, season the chicken with turmeric, onion powder, cumin, salt, and pepper. Toss until evenly coated.

  2. 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.

  3. 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.

  4. Serve and enjoy!

Nutrition

  • Calories: 2236.48kcal
  • Fat: 105.16g
  • Saturated Fat: 18.25g
  • Trans Fat: 0.24g
  • Monounsaturated Fat: 65.91g
  • Polyunsaturated Fat: 15.75g
  • Carbohydrates: 251.60g
  • Fiber: 22.18g
  • Sugar: 8.69g
  • Protein: 75.27g
  • Cholesterol: 145.15mg
  • Sodium: 971.05mg
  • Calcium: 255.99mg
  • Potassium: 2496.60mg
  • Iron: 10.92mg
  • Vitamin A: 639.68µg
  • Vitamin C: 67.27mg
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