Thursday, January 11, 2018

Friday Food: Buddha Bowls

Don't let the ingredients list overwhelm you.  If you're like me you'll see what you have in the cabinet and maybe get a few things but not necessarily all of them just due to the fact that there are so many.  And as always we mention that you can customize to your taste.  We like to find recipes that seem to be a great base for doing things how you will enjoy them.  

This recipe combines a lot of really good things and should make for an extremely tasty meal.


  • 1 large sweet potato, peeled and cut into 1/2" cubes
  • 1 large red onion, diced
  • 4 tbsp. olive oil, divided
  • Kosher salt
  • Black pepper
  • 2 cup baby spinach
  • 1 lb. boneless skinless chicken breast
  • 1/2 tsp ground ginger
  • 1/2 tsp garlic powder
  • 1 small garlic clove, minced
  • 1 tbsp. soy sauce
  • 2 tbsp. smooth peanut butter
  • 1 tbsp. honey
  • 1/4 cup lime juice
  • 1 tbsp sesame oil
  • 1 tbsp. chopped cilantro
  • 1 tsp. toasted sesame seed
  • 1 avocado, thinly sliced
  • 4 cups cooked brown rice
The Game Plan
  1. Preheat oven to 425degF.  Spread sweet potatoes and red onions onto a large baking sheet.  Drizzle with about 1 tbsp of olive oil.  Season with salt and pepper and toss to coat.  Back for 20-25 minutes, until the sweet potatoes are tender.
  2. Meanwhile, make chicken.  Heat 1 tbsp of olive oil in a large skillet.  Season chicken all over with salt, pepper, garlic powder and ground ginger.  Add chicken to skillet and cook for 6-8 minutes per side, or until cooked through.  Let rest for 10 minutes, then cut each breast into 1" pieces.
  3. Make dressing.  Whisk together garlic, soy sauce, peanut butter, honey and lime juice until evenly combined.  Whisk in sesame oil and 1 tbsp of olive oil until smooth.
  4. Divide rice between bowls.  Top with sweet potatoes, chicken, avocado and baby spinach.  Sprinkle with cilantro and sesame seeds for drizzle dressing on top.
Recipe from

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