Our Recipes

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!

Dinner bowl 02 720
Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
Ingredients List & Amounts
 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
 ¼ 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
Preparation & Cooking 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

Ingredients

Ingredients List & Amounts
 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
 ¼ 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

Preparation & Cooking 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

Notes

Buddha Bowls
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Discussion

3 comments

Karen Kolkman says:
January 13, 2018 at 7:51 am

This recipe is delicious! I did find the beets need longer to bake and asparagus needs less time if you like it crunchy, 10 – 20 min depending on the thickness. Served with Meridian’s chickin breast grilled while the veggies were roasting.

The 2nd time I made this I sliced the beets and put in the oven first for 10 minutes, then removed the pan turned over the beets, added the carrots, sweet potato and onions for another 10 minutes, then turned and added the asparagus and roasted another 20 min, turning often. You can also pull out the asparagus early if it’s done.

The peanut sauce is amazing (left out the raw garlic though).

Great recipe for other cuts of meat, last night we pan fried Meridian’s baseball cut top sirloin – Yummy!

Mya Pritchard says:
October 17, 2018 at 8:09 pm

Love you guys but a buddha bowl means no meat

maxine leask says:
October 17, 2018 at 9:39 pm

The turkey I got from you for Thanksgiving was delicious, fresh moist and full of flavour.
Thank-you.