Chicken Buddha Bowls
These super clean, healthy bowls make a satisfying desk lunch or easy dinner. Feel free to use tofu in lieu of the chicken to make this recipe vegetarian and you can certainly add any combination of veggies you like; try some broccoli florets or sliced, roasted beets. This recipe makes one bowl.
PREP TIME
10 minutes
COOK TIME
10 minutes
Ingredients
1 cup steamed white or brown rice (you can also use cooked quinoa)
1 grilled boneless, skinless chicken breast, sliced and seasoned with salt and pepper
1/4 cup kidney or garbanzo beans, rinsed and drained
1/2 avocado, sliced
Handful of cabbage or arugula leaves
1/4 red or sweet onion, thinly sliced
1/2 bell pepper, thinly sliced
Store bought peanut or teriyaki sauce, or your favorite salad dressing
1 grilled boneless, skinless chicken breast, sliced and seasoned with salt and pepper
1/4 cup kidney or garbanzo beans, rinsed and drained
1/2 avocado, sliced
Handful of cabbage or arugula leaves
1/4 red or sweet onion, thinly sliced
1/2 bell pepper, thinly sliced
Store bought peanut or teriyaki sauce, or your favorite salad dressing
Directions
Put rice in a serving bowl and add all ingredients through the bell pepper. Garnish with sauce or dressing. Serve chilled or at room temperature.
Looking for inspiration? Try these recipes:
Haitian Beef and Pumpkin Soup (Soup Joumou)
Roasted Chicken with Onions, Cranberries and Rosemary
Cucumber Gazpacho
