Nurturing Buddha Bowl

for the bowl

chicken breast, roasted and sliced
brown rice, cooked (you could also use quinoa)
avocado, peeled and sliced
orange bell pepper, cut to bite-sized chunks
tomato, cut to wedges
broccoli, roasted and cut to small florets
purple cabbage, shredded
chickpeas, drained and rinsed
spring salad mix
pine nuts
walnuts, whole or chopped
chia seeds
lime, sliced thin
avocado dressing (recipe below)

for the dressing

½ avocado, peeled and cubed

2 Tablespoons soy yogurt

2 Tablespoons fresh lime juice

1 Tablespoon apple cider vinegar

1 teaspoon maple syrup

2 teaspoons Dijon mustard

2 Tablespoons water

1 clove garlic, minced

¼ teaspoon pink Himalayan salt

¼ teaspoon black pepper



for the dressing

Blend all dressing ingredients until smooth and creamy. Adjust salt and pepper to taste. Set aside.

for the bowl

Cook chicken, broccoli, and brown rice as you wish, set aside. Dice pepper, cut tomato, and shred cabbage. I place my chickpeas and pine nuts on a lined baking sheet, spray lightly with olive oil, sprinkle on salt and pepper, then roast in a 350-degree oven for 15-20 minutes. To assemble, place rice in bottom of dish, then add the salad mix. Group the remaining ingredients around the dish in an amount of your choice. Garnish with pine nuts, walnuts, and chia seeds, drizzle on dressing and enjoy!



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