Buddha Bowls

Fresh & healthy Buddha bowls are the latest trend, and we’ve jumped on the bandwagon. This recipe is easy to make, delicious to eat & ideal for meal prepping!

  • Prep: 10 Mins
  • Cook: 30 mins
  • Portions: 4

Ingredients You'll Need

  • 2 Free Run Mediterranean Chicken Breasts, cooked (panfried, baked or grilled)
  • 1 sweet potato, peeled & cubed
  • 2 beets, peeled & cubed
  • 1 asparagus bunch, cut into 1" pieces
  • 4 carrots, cut into 1" pieces
  • 1 red onion, diced
  • 4 tbsp. olive oil
  • 4 cups baby spinach
  • 2 garlic cloves, minced
  • 2 tbsp. soy sauce
  • 4 tbsp. smooth peanut butter
  • 2 tbsp. honey
  • 1/4 cup lime juice
  • 1 tbsp. sesame oil
  • 1 tbsp. cilantro, chopped
  • 2 avocados, thinly sliced
  • 4 cups brown rice, cooked
  • Salt and pepper, to taste

Directions

  1. Preheat oven to 425 degrees F
  2. Place parchment paper on a cookie sheet and spread sweet potatoes, onions, asparagus, beets and carrots on sheet
  3. Drizzle with olive oil and season with salt and pepper, tossing to coat
  4. Bake for 20-30 minutes, until vegetables are tender
  5. Slice cooked chicken breast into thin slices
  6. In a mixing bowl, whisk together garlic, soy sauce, peanut butter, honey and lime juice until evenly combined
  7. Add olive oil to dressing and whisk until smooth
  8. Divide rice between bowls, top with sweet potatoes, vegetables, avocado, spinach & chicken
  9. Garnish with cilantro and a dollop of the peanut dressing

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