I first was introduced to a Buddha Bowl when I started looking for recipes on “power bowls”. The idea behind a power bowl is that it is packed with all sorts of nutrients, different veggies, fats, proteins and a lot of flavor. Usually they are also packed with “super foods”, too.
I’m really excited to share this recipe with you, but I’m also extremely excited to share this episode of the cooking show with you today because my SISTER is my guest! I am so excited to have her on the show today!
Back to the recipe:
I’ve been experimenting with different flavors, different veggies and different preparation methods. I think I’ve finally nailed down how to put them all together into one incredibly satisfying dish.
It does take a little effort and would be best if you prepped some of this over the weekend so that during the week you can have it fresh and keep it short and quick to put together.
I’ve found a love for creating really healthy “bowls”. It’s just so easy to combine all sorts of foods with different flavors into a bowl. This makes tons of leftovers too, which makes it easy to eat healthy foods through out the week. This is just one way that I show my body some self love by finding new and exciting ways to eat really healthy food that makes me also feel really good.
I hope you enjoy this episode of the cooking show with Dr K and with my very special guest Tia Wright!
Get The Recipe:
Dr K’s Buddha Bowl
Packed with flavor, tons of veggies, healthy fats and protein these bowls are the best yet!
- 2-4 Chicken Breasts
- 1/4 cup tahini
- 1/2 lemon juice
- 1 tsp maple syrup
- 3-4 tbsp hot water
- 1/4 cup coconut aminos or gluten free soy sauce
- 1 tsp maple syrup
- 1 tsp red pepper chili flakes
- 1-2 tbsp sesame oil
- 1 tsp grated ginger (about 1 inch)
- 4 sweet Potatoes
- 1 bunch dinosaur/dragon/lacinato kale
- 1 red onion
- 1 small carton shiitake mushrooms
- 16 oz garbanzo beans/chickpeas
- 1 tbsp cumin
- t tbsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp turmeric
- 2 medium sized zucchinis, sliced thin
- 2-3 cloves garlic minced
- 1 head purple cabbage (we used about 1/4 of the cabbage for this recipe)
- 1/2 lemon juice ((the other half of the lemon from making the tahini sauce))
- salt and pepper
- avocado oil or olive oil
- 1-2 handfuls of snap peas
- 2 avocados
- 2-3 green onions sliced thinly
- 2 tbsp sesame seeds (white or black)
- 1 lime for garnish
Start by getting your chicken breasts ready to go in the pressure cooker. Add 1 tbsp of oil into the pressure cooker, add in the chicken, 1 cup of water or chicken broth and some salt and pepper. Use the poultry setting or meat setting and set for 20 minutes.
When the chicken is done and the steam has been released from the pressure cooker, let sit for 10 minutes so that you don’t burn your hands. When cooled, either dice into small pieces or shred the chicken. Add to the teriyaki sauce bowl and make sure the chicken is well coated.
Make the tahini sauce – combine the tahini, lemon juice, maple syrup and water. Whisk together until combined. Set aside.
In a separate medium to large bowl, combine the coconut aminos, ginger, dried red pepper flakes, maple syrup and sesame oil. Whisk to combine and set aside.
Get the oven heating to 400-425 degrees. Wash the sweet potatoes and scrub the skins. You can leave the skins on or peel them, your choice. Cut the sweet potatoes in half and place on a baking sheet. Coat with olive oil, salt and pepper. Cook for 30-40 minutes. Set a timer for 10 minutes.
Next, prep the kale, red onions and mushrooms. Destem the kale and coarsley chop into bite sized pieces. Thinly slice the red onion. Thinly slice the shiitake mushrooms. When the 10 minuter timer goes off for the sweet potatoes, add these veggies into the other half of the pan. Coat with olive oil, salt and pepper and cook for another 10 minutes.
Meanwhile, start to prep the zucchini. Slice thinly. Use a mandolin if you have one, be careful of your hands.
Over medium high heat, add the Zucchini to a saute pan, coat with oil, salt, pepper and add 1-2 cloves of minced garlic. Cook until starting to get translucent, but make sure not to over cook. Around 2-3 minutes or so. Take off the heat.
At the same time, over medium high heat add the garbanzo beans or chickpeas to another saute pan. Add oil, salt, pepper, turmeric, chili powder, garlic powder, onion powder, and cumin over the garbanzo beans. Cook until starting to brown around 2-3 minutes or so. Take off the heat.
At this point I will usually push the garbanzo beans aside, make some space in the pan for the zucchini and add them to the same pan. I will also take the kale, red onion and mushroom mix and make a separate space for them in that same large pan as well. I usually have to cook the sweet potatoes for a little bit longer, so I add those back into the oven for another 10-15 minutes. Once the sweet potatoes are soft and easy to put a fork into the center they’re done.
Into another saute pan, over medium high heat, or using the one you cleared up from the zucchinis, add the thinly sliced purple cabbage. Coat with olive oil, salt, pepper, other 1/2 of the lemon juice and cook for 2-3 minutes or until starting to get a bright purple color and when it starts to soften. Take off the heat.
Take the sweet potatoes out of the oven and let sit until ready to serve.
Slice the snap peas into 1/4 inch pieces.
Slice the avocados into thin slices.
Put the bowls together
Chop the sweet potatoes into 1/4-1/2 inch cubes. Add to the bottom of the bowl or plate. I like to arrange these like a pinwheel so that I can see all the different veggies arranged next to each other.
Add the chickpeas, kale/onion/mushroom mix, zucchini, and red cabbage into the mix.
Add the teriyaki chicken, snap peas and avocado.
Drizzle the tahini sauce over the bowls, maybe around 2-3 tbsp each. Squeeze a little bit of lime over the top of each bowl.
Garnish with sesame seeds, lime slice, and sprinkle with green onions.
Looking for more recipes like this buddha bowl?
Check out last week’s episode where I teach you how to make roasted sweet potatoes!
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