Urban dictionary defines a Buddha Bowl as, “a bowl which is packed so full that it has a rounded belly appearance on the top much like the belly of a buddha.”
According to the LA Times, “Buddha Bowls” are officially having a moment.
Yep, I googled it.
Buddha, trends, and official moments aside, these bowls are AMAZING! You rarely hear about people making these at home, but they are simple, nutrient dense, and never dull! They contain whole grains, vegetables, and tons of protein. Also, they are
Yep, googled that too. “Pretty,” just didn’t do the Buddha bowl justice.
I don’t know about you, but when I find something that I like, I stick to it. Currently, I am a little obsessed with anything that is served up in a bowl. I think my favorite thing about them is that they are customizable. No worrying about which kid will and won’t eat what. Put out the ingredients, let everyone make their own. It’s basically a swanky salad bar!
Time Saving Tips and Tricks
- Prepare the marinade. Combine it with the chicken in an airtight sealed Ziplock bag for up to 2 days. When you are ready to make the bowls, just bake or grill the chicken.
- Wash and cut up the veggies. Store them in an airtight container.
- Prepare Quinoa. If you are not using frozen Quinoa, go ahead and make it ahead of time. It will keep in the refrigerator for 4-5 days. When you are ready to use it just add a little chicken stock or water, and heat.
This is the option that I use most frequently when I am making buddha bowls for lunch. Assemble bowls in an airtight container. Cover. Keep in fridge for up to 3 days. Grab and go lunch! Note… don’t chop avocado in advance. Add before eating.
You can’t freeze a buddha bowl, but you can freeze components of one. Make a buddha bowl freezer kit by placing marinated raw chicken, quinoa, and cut up raw veggies in individual bags. Remove bags from the freezer the night before needed.
- 1½ lbs chicken breast
- 3 Tbs olive oil, divided
- 4 juiced lemons, divided
- 1 tsp pink himalayan sea salt
- 5 tsp homemade taco seasoning (see spices and marinades for recipe)
- 1 large zucchini, or 2 medium
- 1 large yellow squash, or 2 medium
- 1 red pepper
- 1 cup grape tomatos
- 1 garlic clove, minced
- 2 heads of romaine lettuce
- 1 can black beans, drained and rinsed
- 4 cups quinoa, prepared (I buy it frozen)
- 2 avacados
- 6 green onions, chopped
- ½ cup cilantro, chopped
- Pico dell gallo (optional)
- hummus (optional)
- CHICKEN: Combine 2 TBS of olive oil, the juice of 2 lemons, salt, and taco seasoning in a small bowl. Stir. Place raw chicken and marinade in a heavy duty resealable ziplock bag and refrigerate at least 2 hrs. I usually leave it overnight. Cook chicken on an outside grill or indoor grill pan over medium heat. Cook until the center is no longer pink, about 5 minutes per side. Slice chicken prior to serving.
- VEGGIES: In a large skillet, heat remaining TBS of olive oil over medium heat. Place chopped veggie in skillet and season with salt and pepper. Add minced garlic. Cook until veggies 10 minutes or until veggies are tender.
- ASSEMBLY: Make a base of romaine lettuce on the bottom of the bowl. Add grilled chicken, quinoa, black beans and veggies. Top bowl with green onion, cilantro, and avocado. Squeeze the juice of ½ a lemon over the entire bowl for flavor. Add pico dell gall or hummus if desired.
**** Note- Skip the assembly instructions and just lay out all prepared ingredients if you would like to serve the meal “salad bar style.”
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