Buddha Bowl Recipe

Buddha Bowl

Serves 4

Ingredients

• 1 large sweet potato, peeled and cut into 1 cm cubes

• 1 large onion, diced

• 3 tbsp extra virgin olive oil, divided

• Salt and pepper

• 500 g boneless, skinless chicken breasts

• ½ tsp garlic powder

• ½ tsp ground ginger

• 1 small clove garlic, minced

• 2 cups baby spinach

• 2 tbsp creamy peanut butter

• ¼ cup lime juice

• 1 tbsp low-sodium soy sauce

• 1 tbsp honey

• 1 tbsp sesame oil

• 4 cups cooked brown rice

• 1 avocado, thinly sliced

• 1 tbsp freshly chopped coriander (for garnish)

• 1 tsp toasted sesame seeds

Method

1. Preheat oven to 220 °C. On a large baking sheet, toss sweet potatoes and onion with 1 tbsp olive oil; season with salt and pepper. Bake until tender for 20–25 minutes.

2. In a large skillet over medium-high heat, heat 1 tbsp olive oil. Season chicken with garlic powder, ginger, salt and pepper. Cook until golden and no longer pink, about 8 minutes per side. Rest for 10 minutes, then slice.

3. In a small bowl, whisk garlic, peanut butter, lime juice, soy sauce and honey. Whisk in sesame oil and remaining 1 tbsp olive oil until smooth for dressing.

4. Divide rice among four bowls. Top with sweet potato mixture, chicken, avocado and baby spinach. Sprinkle with coriander and sesame seeds; drizzle with dressing before serving.

🥗 Takeaway

This Buddha Bowl is a balanced, nutrient-rich meal — whole grains, lean protein, healthy fats, and plenty of vegetables. The peanut-lime dressing adds creamy, zesty flavour without heavy calories, making it ideal for clean eating, meal prep, or a wholesome weeknight dinner.