by Bailey Sissom 11 Comments
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Urban dictionarydefines a Buddha Bowl as, "a bowl which is packed so full that it has a rounded belly appearance on the top much like the belly of a buddha."
According to the LA Times, "Buddha Bowls" are officially having a moment.
Yep, I googled it.
Buddha, trends, and official moments aside, these bowlsare AMAZING! You rarely hear about people making these at home, but they are simple, nutrient dense, and never dull! They contain whole grains, vegetables, and tons of protein. Also, they are prettypulchritudinous!
Yep, googled that too. "Pretty," just didn't do the Buddha bowl justice.
I don't know about you, but when I find something that I like, I stick to it. Currently, I am a little obsessed with anything that is served up in a bowl. I think my favorite thing about them is that they are customizable. No worrying about which kid will and won't eat what. Put out the ingredients, let everyone make their own. It's basically a swanky salad bar!
Time Saving Tips and Tricks
Prep:
- Prepare the marinade. Combine it with the chicken in an airtight sealed Ziplock bag for up to 2 days. When you are ready to make the bowls, just bake or grill the chicken.
- Wash and cut up the veggies. Store them in an airtight container.
- Prepare Quinoa. If you are not using frozen Quinoa, go ahead and make it ahead of time. It will keep in the refrigerator for 4-5 days. When you are ready to use it just add a little chicken stock or water, and heat.
Make Ahead:
This is the option that I use most frequently when I am making buddha bowls for lunch. Assemble bowls in an airtight container. Cover. Keep in fridge for up to 3 days. Grab and go lunch!Note... don't chopavocado in advance. Add before eating.
Frozen:
You can't freeze a buddha bowl, but you can freeze components of one. Make a buddha bowl freezer kit by placing marinated raw chicken, quinoa, and cut up raw veggies in individual bags. Remove bags from the freezer the night before needed.
📖 Recipe
Southwestern Buddha Bowls
5 Stars4 Stars3 Stars2 Stars1 Star3 from 2 reviews
- Author: Bailey Sissom
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 minutes
- Yield: 4 bowls 1x
Ingredients
Scale
- 1 ½ lbs chicken breast
- 3 Tbs olive oil, divided
- 4 juiced lemons, divided
- 1 tsp pink himalayan sea salt
- 5 tsp homemade taco seasoning (see spices and marinades for recipe)
- 1 large zucchini, or 2 medium
- 1 large yellow squash, or 2 medium
- 1 red pepper
- 1 cup grape tomatos
- 1 garlic clove, minced
- 2 heads of romaine lettuce
- 1 can black beans, drained and rinsed
- 4 cups quinoa, prepared (I buy it frozen)
- 2 avacados
- 6 green onions, chopped
- ½ cup cilantro, chopped
- Pico dell gallo (optional)
- hummus (optional)
Instructions
- CHICKEN: Combine 2 TBS of olive oil, the juice of 2 lemons, salt, and taco seasoning in a small bowl. Stir. Place raw chicken and marinade in a heavy duty resealable ziplock bag and refrigerate at least 2 hrs. I usually leave it overnight. Cook chicken on an outside grill or indoor grill pan over medium heat. Cook until the center is no longer pink, about 5 minutes per side. Slice chicken prior to serving.
- VEGGIES: In a large skillet, heat remaining TBS of olive oil over medium heat. Place chopped veggie in skillet and season with salt and pepper. Add minced garlic. Cook until veggies 10 minutes or until veggies are tender.
- ASSEMBLY: Make a base of romaine lettuce on the bottom of the bowl. Add grilled chicken, quinoa, black beans and veggies. Top bowl with green onion, cilantro, and avocado. Squeeze the juice of ½ a lemon over the entire bowl for flavor. Add pico dell gall or hummus if desired.
**** Note- Skip the assembly instructions and just lay out all prepared ingredients if you would like to serve the meal "salad bar style."
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About Bailey Sissom
Bailey Sissom is a 3rd grade teacher turned stay-at-home mom and the creator of Simply Sissom, a blog for busy moms who value feeding their kids healthy meals and snacks, but struggle with finding the time to make it happen. On Simply Sissom, Bailey shares practical recipes, tips and tricks to help make preparing whole food meals happen consistently.
Reader Interactions
Comments
emily
Theres not supposed to be any meat in a buddha bowl. Buddha was a vegetarian and preached respect to all animals. Your insulting buddhists everywhere by calling this a buddha bowl. How is this not obvious to you? Can you make a meal with out chicken in it for once, especially when the very name of the dish is named after one of the most prominent vegetarians of all time? Jesus your basic.
Reply
Bailey Sissom
See AlsoHow Much Fruit Is Too Much?Hi Emily. Although I think your delivery was unnecessarily rude, it did prompt me to look a little deeper into Buddha Bowls and their origin. When I created my recipe I replicated a dish that I had at a restaurant and it contained chicken. I did not research the term. It was definitely not my intention to "insult Buddhists everywhere." In the future, I will not use the term "Buddha Bowl" when a dish contains meat. As for your request that I make a meal without chicken... well, my blog is a collection of fast and simple recipes that my family eats in real life. What can I say, we like chicken. We are "basic" like that.
Reply
Kat T.
The comment by Emily was BASICally unnecessary, Buddha bowels also are called glory or hippy bowels. So what goes into it varies from person to person. Also, the current Dalai Lama (a Buddhist as I'm sure the commenter is aware of), eats meat after getting sick with hepatitis. Also, I'm currently transitioning away from meat and will be making this recipe tonight sans meat and judgement.
"Be kind whenever possible. It is always possible." ~Dalai Lama
Reply
Bailey Sissom
Hi Kat! Thanks for your kind words:) Hope you loved the recipe!
Reply
Kat T.
It's a great recipe!!
Bailey Sissom
Thanks Kat 🙂
Missy
In reference to Emily'so tasteless post, How rude! If you don't care for the recipes on this blog, find another blog that doesn't have recipes offend you! It’s a recipe for heavens sake! Grow up!
Reply
Danelle
I've never made Buddha bowls for meal prep before. Since there is rice/ quinoa in them, are you supposed to heat up in microwave and eat warm? Or eat cold?
Reply
Bailey Sissom
Hi Danelle! I eat them cold. I like it and it's easier. With that said, if you prefer warm you could totally pop them into the microwave for a bit!
Reply
Tracy
If you're using cooked ingredients like chicken, quinoa and roasted vegetable only, why couldn't they be frozen, then removed the night before to thaw and eat cold? Am I missing something? I'm not a super experienced cook.
Reply
Bailey Sissom
In my experience veggies that have been cooked don't freeze well.. they get kind of mushy!! That said.. if you don't mind a little bit of mush, you could probably give freezing these a try. If you try it... report back! Would love to hear what you think.
Reply
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