Updated: Oct 14, 2020
Buddha Bowls are trending, having only a few rules, and being large on variety. Mostly you need to have an assortment of ingredients, primarily being vegetables, and whether it is vegan or not seems to depend on the appetite of the creator. While we frequently engage in meatless Mondays, rarely are the appetites of the teenage boys satisfied on those days. So this buddha bowl comes with the option of being vegan or paleo.
Anytime there is a plethora of vegetables spread out on a baking sheet, there is great anticipation in this house. My kids seriously LOVE roasted vegetables. My 12 year old actually claimed this dinner as his favorite before we ate. If you haven't tried roasting vegetables yet, head over to this blog. We have yet to find a more appealing way to consume vegetables.
Warming Buddha Bowl
Prep 30 minutes
Cook Time 25-30 minutes
2 cups cauliflower florets, fresh or frozen
2 cups broccoli florets, fresh or frozen
2 cups brussels sprouts
2 cups sweet potato, diced into cubes
1 cup spinach, fresh or frozen
1/2 cup onion, sliced
1/4 - 1/3 cup avocado oil or tea seed oil
1 pound organic free range chicken breasts or tenders*
1/4 cup olive oil
2 tablespoons tahini
1 tsp ground cumin
1 tsp garlic powder
1/2 tsp smoked paprika
1/4 tsp oregano
1/4 tsp turmeric
dash of cayenne if you like some heat
Himalayan pink salt and pepper to taste
* Keep it meatless by swapping chicken for chickpeas. You can roast them with your vegetables or in a skillet. Toss them with some oil, cumin, and garlic for added flavor.
Preheat oven to 425°
On a large baking sheet spread out cauliflower, broccoli, brussels sprouts, and sweet potato. Drizzle generously with the oil, lightly tossing to coat. Leave space open for onion and spinach on sheet. Bake for 15 minutes
Place chicken in skillet with 1/4 cup bone broth. Season with salt and pepper. Cook over medium high until fully cooked. Remove from heat.
While chicken is cooking, blend dressing ingredients together in small food processor or use immersion blender. Set aside.
After baking vegetables for 15 minutes, remove from oven. Slightly stir vegetables and add spinach and onion. Place back in oven for an additional 10 - 15 minutes; baking till vegetables are soft and cooked through.
Remove vegetables from oven. In bowls, pile up chicken and vegetables. Drizzle with dressing. Enjoy immediately.