The Buddha Bowl is an intriguing concept that entails combining a variety of ingredients in one bowl to create a fun and healthy meal. The Buddha Bowl with Spicy Chickpeas is a tasty dish made with chicken breast, rice, chickpeas, avocado, black sesame seeds, ginger, garlic, purple cabbage, and red bell pepper. A burst of flavours is guaranteed with every bite of this delectable one-pot meal. You can serve this delectable Buddha Bowl at your next game night or potluck, and don’t forget to collect all the compliments. This delectable Continental recipe will be enjoyed by both children and adults. Pair this delectable dinner recipe with your favourite beverage to enhance the flavour of your meal. So don’t put it off any longer.
Get the ingredients and start cooking!
1. Grilled Chicken and Rice Buddha Bowl with Spicy Chickpeas Recipe
- 100 gm chicken breasts
- 1/2 cup boiled chickpeas
- 1 thinly sliced red bell pepper
- 1 avocado
- 2 tablespoon extra virgin olive oil
- 1 teaspoon finely chopped ginger
- 1 1/2 tablespoon black sesame seeds
- 1/2 teaspoon garlic powder
- 1/2 cup boiled rice
- 1/2 cup shredded purple cabbage
- 2 thinly sliced red onion
- 1 handful arugula
- 1 tablespoon soy sauce
- 1 teaspoon finely chopped garlic
- 1/2 teaspoon red chilli powder
- 2 teaspoon lime juice
- 2 teaspoon powdered black pepper
- Himalayan salt as required
Step 1: Marinate the chicken in the marinade for 30 minutes.
To make this delectable Buddha bowl recipe, first wash and pat dry the chicken breast. Then, rub the chicken breast with lime juice, Himalayan salt, and black pepper powder and set aside for 30 minutes to marinate.
Step 2: Grill the chicken for 15 minutes on high heat.
In the meantime, line a baking sheet with parchment paper. After marinating the chicken, place it on a baking tray and grill it in the oven for about 15 minutes at 180 degrees Celsius. When the chicken is done, remove it from the pan and place it in a bowl. (Note: You can also brush some oil on the chicken.)
Step 3 Saute ginger and garlic for spicy chickpeas
The next step is to make spicy chickpeas. To do the same, heat extra virgin olive oil in a skillet over medium heat. When the oil is hot enough, add the chopped garlic and ginger and cook for a few seconds. Once the raw smell has subsided, add the boiled chickpeas and stir frequently to coat them with the oil.
Step 4 Cook the chickpeas for 10 minutes after adding all of the spices.
Then, in the skillet, combine soy sauce, Himalayan salt, black pepper powder, red chilli powder, and garlic powder and mix well. Cook for 5–10 minutes, or until the chickpeas are tender.
Step 5 Toss the vegetables in the same pan, and add the chickpeas to the chicken bowl.
Once finished, place them in the same bowl as the grilled chicken. Add another teaspoon of extra virgin olive oil to the same pan, followed by the shredded purple cabbage, red bell pepper, and black sesame seeds, and lightly toss for 2-4 minutes. Once done, combine them with the grilled chicken and chickpeas in the same bowl.
Step 6: Present the Buddha Bowl
Place the avocado in the same bowl after cutting it into thin slices. Finally, place the boiled rice in the centre of the bowl and top with the sliced red onion. Serve immediately garnished with black sesame seeds!
2. Spicy Fish Stew
- 1 tbsp olive oil
- 2 onions, thinly sliced
- 3 spring onions , chopped
- 3-4 garlic cloves, chopped
- 1 red chilli , seeded and thinly sliced
- A few thyme sprigs
- 2 x 400g cans chopped tomatoes
- 400ml of vegetable bouillon made with 2 tsp of vegetable bouillon powder
- 2 green peppers, seeded and cut into pieces
- 160g brown basmati rice
- 400g can and 210g can red kidney beans , drained
- A handful of fresh coriander, chopped, plus a few sprigs extra
- A handful of flat-leaf parsley, chopped
- 550g pack frozen wild salmon , skinned and cut into large pieces
- 1 lime, zested
Step 1: In a large nonstick skillet, heat the oil and cook the onions for 8-10 minutes, or until softened and golden. Combine the spring onions, garlic, chilli, and thyme in a mixing bowl. Cook for 1 minute, stirring constantly. Pour in the tomatoes and bouillon, then add the peppers and stir to combine. Cover and leave to cook for 15 minutes.
Step 2 In the meantime, cook the rice according to package directions. Stir in the beans, coriander, and parsley, and cook for another 10 minutes, or until the peppers are tender. Cook for 4-5 minutes, or until the salmon is cooked through.
Step 3: Spoon into bowls and garnish with coriander sprigs.
3. Chilli Chicken with peanut noodles
For the stir-fry
- 2 tsp olive oil
- All skin removed, boneless chicken thighs weigh about 225g in total, all fat removed, chopped
- 3 large garlic cloves , finely grated
- 1 tbsp ginger , cut into matchsticks
- 1 red chilli, deseeded and finely chopped
- 175g broccoli, stems sliced on the angle, florets left whole
- 1 red pepper , deseeded and chopped
- ½ tsp tamari
For the noodles
- 2 nests wholewheat noodles
- 1 tbsp sugar-free peanut butter
- ½ lime , zested and juiced
- 1 tsp ground cumin
Step 1: In a wok, heat the oil and add all of the stir-fry ingredients except the tamari. Toss for a minute over high heat, then cover, reduce heat, and cook for another 5 minutes, or until the chicken is tender. Toss with the tamari.
Step 2: In the meantime, cook the noodles for 5 minutes in a pot of boiling water. Drain but keep the water. Toss the noodles with the peanut butter, lime juice and zest, cumin, and 3 tablespoons of water until coated. Serve it alongside the stir-fry.
Well, that’s it for today. If you enjoyed reading this blog, share it with that health-conscious friend or the gym freak that’s always on the lookout for yummy protein bowls. If you’re a vegetarian, check out the protein bowl recipes that we wrote for our vegetarian readers.