Buddha bowls, also known as “bliss bowls”, “nourish bowls”, or “power bowls”, are the ultimate one-dish meal. These bountiful bowls can be simple in presentation or elegantly adorned with a variety of colorful, often organic and heirloom vegetables presented like a painter’s palette.
Ingredients
- 2 Tbsp fresh lime juice
- 2 Tbsp extra-virgin olive oil
- 1 garlic clove, minced
- 1 tsp chili powder
- ½ tsp smoked paprika
- 1 tsp ground cumin
- 2 Tbsp chopped cilantro or Italian parsley
- 4 (6-ounce) skinless boneless chicken breasts, cut into cubes
- 2 red and/or orange peppers, seeded and thinly sliced
- ½ large cauliflower, florets removed, stems discarded
- 2 Tbsp extra-virgin olive oil
- ¼ c minced onion
- 1 garlic clove, minced
- ½ tsp sesame oil
- 1 tsp ponzu or soy sauce
- ¼ c chopped cilantro or Italian parsley
- Salt and white pepper to taste
- 4 c Romaine lettuce, coarsely chopped
- 1 c diced red onion
- 1 can (14 oz) black beans, drained and rinsed
- 1½ c sweet corn kernels, fresh, canned or frozen and thawed
- 2 tomatoes, seeded and diced
- 2 avocados, pitted, skin removed and thinly sliced
- ¼ c extra-virgin olive oil
- 2 Tbsp fresh lime juice
- 2 Tbsp chopped cilantro
- 1 garlic clove, minced
- 1 tsp honey or agave nectar
- ¼ tsp ground cumin
- Pinch of red chili flakes, to taste
- Salt and pepper to taste
Preparation
PREPARE THE CHICKEN:
In a mixing bowl combine the lime juice, olive oil, garlic, chili powder, smoked paprika, cumin and cilantro. Add chicken cubes and toss to coat. Cover with plastic food wrap and refrigerate for one hour or up to one day.
Heat a medium-sized sauté pan on medium. When hot, add the chicken with marinade. Cook on medium heat until chicken is browned and cooked through, about 8 minutes. Remove chicken. Add the sliced peppers to the pan used for the chicken and sauté on medium heat for several minutes to wilt. Remove from heat and reserve peppers.
PREPARE THE CAULIFLOWER RICE:
In a food processor, place the cauliflower florets and pulse until rice-like in appearance. Heat the olive oil in a medium sauté pan. When hot, add the onion and sauté until translucent, about 2 minutes. Add the garlic and sauté for 30 seconds. Add the caulifl ower and cook on medium heat until the caulifl ower is softened. Add the sesame oil, soy sauce or ponzu, parsley or cilantro and salt and white pepper to taste.
PREPARE THE DRESSING:
Combine all the dressing ingredients in a jar and shake to combine. Can be prepared up to a week ahead and refrigerated.
ASSEMBLE THE BOWL:
Divide the lettuce into 4 large bowls. Arrange the chicken, cauliflower rice, peppers, black beans, tomatoes, corn and red onion in the bowls. Top with sliced avocado and serve with the dressing.
