healthy buddha bowl

A delicious and easy Buddha Bowl recipe full of fibre for a healthier diet. How to make your own Buddha Bowl, plus the best sauce for rice and vegetable. 

Buddha Bowl

Easy Brown Rice

barley

block tofu

chickpea

mushrooms

wt. oz poblano

tbsp Thai Chili Paste

spring onion

split mung beans

yeast

oat milk

tsp mustard

tomato paste

Build your own Buddha Bowl (with mung bean sauce)

Cook the barley according

Cook the barley according to the pack instructions.

When ready, mix the

When ready, mix the brown rice and the barley together. Divide into four large bowls.

Cook the mung beans

Cook the mung beans according to the pack instructions.

In the meantime, grill

In the meantime, grill the mushrooms on the hob until dark and a little charred. Grill the poblano peppers. Warm up the chickpeas.

Chop the spring onion

Chop the spring onion and mix it with the chickpeas and the mushrooms. Divide between the bowls, on top of the rice. Add the poblano peppers on the side.

Cut the tofu into

Cut the tofu into small cubes. Add the thai sauce over the tofu and toss in a pan until fully covered. Grill for a few minutes until the tofu becomes aromatic. Divide between the Buddha bowls.

When the mung beans

When the mung beans are cooked, drain well and place in a blender. Add the oat milk and nutritional yeast, mustard and tomato sauce and blend until everything is fully combined. Divide between the Buddha bowls.

Season with chilli flakes

Season with chilli flakes and black sesame seed and add salt and pepper to taste.

How to make Buddha Bowl

We love this easy family buddha bowl meal! It&#39;s filled with all kinds of goodies - chicken, sweet potato, broccoli and a lick-your-fingers good tahini-seasame sauce.

Sheet Pan Chicken Buddha Bowls with Sweet Potato

potatoes

onion,

broccoli, florets

chicken breast

spinach, kale

mango, diced into cubes

white rice ((optional, can omit for Whole30))

tahini

sunflower seed butter

tbsp coconut aminos

raw honey ((can omit for Whole30))

tbsp toasted sesame oil

hot sauce ((optional))

water ((to reach desired consistency))

Preheat oven to 400° Fahrenheit, and line a large or two medium baking sheets with parchment paper.&nbsp;

Prep sweet potatoes, onion, broccoli and chicken as noted. Spread it all out on your baking sheet(s). Drizzle with avocado oil, salt and pepper. Place in the oven to roast for about 30-40 minutes, or until the chicken is completely done measuring an internal temperature of 165 degrees.&nbsp;

While the chicken and veggies are roasting prep greens, mango and rice (if using) and make the tahini sauce.&nbsp;

To make the tahini sauce, place all of the sauce ingredients in a bowl or jar and whisk until combined. Add tablespoons of water until it reaches your desired consistency. Set aside until you serve.&nbsp;

Once the chicken and veggies are done cooking, remove from oven and build buddha bowls. Start with a bed of greens, add rice (if using), chicken, veggies and top with a generous drizzle of sauce. Enjoy!&nbsp;

This is delicious! The sauce is phenomenal. We have been eating this on repeat during our second round of the Whole30!

This is so yummy and easy to make.  I don’t like sweet potatoes, so I used yukon gold.  The savory and sweet is amazing.  Great leftovers for lunch and the sauce is AMAZING!    I make this at least oncer per week.  

Delicious! I think next time I will put a dash or two of cayenne in the sauce and maybe a squeeze of lemon juice. I used arugula instead of spinach/kale because that is what I had. Definitely making this again. Was also great for lunch the next day, just warmed up the veggies and kept the salad, mango and dressing separate. In the fall I may sub the sweet potato for butternut or acorn squash. Definitely a keeper!

Easy and delicious! This round of whole30 has been so much fun with these recipes!

okay...I CAN cook but for the life of me cannot figure how what happened with the tahini sauce.  The ONLY thing I can think of that I did differently was to use a small braun mixer to combine- it went from a liquid to a congealed "something" within seconds.  I've tried placing in a jar, shaking; heating it up..all I seem to do is separate more oil from the "lump"  Either way, use me as a cautionary tale to not use a little blender to make the sauce.  Otherwise, it all looks good-Thanks for a "mostly" good looking bowl :)

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Buddha Bowl

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