The beauty about grain Buddha Bowls is that they’re infinitely adaptable. You can roast just about any veggie and it’ll taste amazing in this recipe. Or you can substitute the chicken and make a hearty beef Buddha bowl instead. You’re not gonna want to skip the peanut butter dressing though. It’s insanely addictive, for all you peanut butter lovers out there.
SERVES 4 | PREP TIME – 10 mins | COOK TIME – 30 mins
Per serving = Cals 931 | Fat 28g | Carbs 110g | Protein 52g
1 large sweet potato, peeled and cut into 1/2-inch cubes
1 large red onion, diced
3 tbsp. extra-virgin olive oil
salt & freshly ground black pepper to taste
450g boneless, skinless chicken breasts
1/2 tsp garlic powder
1/2 tsp ground ginger
1 small clove garlic, crushed
2 tbsp creamy peanut butter
Juice of 1 lime
1 tbsp soy sauce
1 tbsp honey
1 tbsp toasted sesame oil
750g cooked (white or brown) rice
1 avocado, thinly sliced
450g baby spinach
1 tbsp Freshly chopped coriander, for garnish
1 tsp Toasted sesame seeds
Preheat oven to 220°C. On a large baking tray, toss sweet potatoes and onion with 1 tablespoon of extra virgin olive oil and season with salt and pepper. Bake until tender, 20 to 25 minutes.
Meanwhile, in a large skillet over medium-high heat, heat 1 tablespoon of extra virgin olive oil. Season chicken with garlic powder, ginger, salt, and pepper. Cook until golden and no longer pink, 8 minutes per side. Allow to rest for 10 minutes, then slice.
In a small bowl, whisk together garlic, peanut butter, lime juice, soy sauce, and honey. Whisk in sesame oil and remaining 1 tablespoon extra virgin olive oil until smooth.
Divide rice among four bowls and top each with sweet potato mixture, chicken, avocado, and baby spinach. Sprinkle with coriander and sesame seeds and drizzle with dressing before serving.