Buddha Bowl
Serves 4
Ingredients
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1 large sweet potato, peeled and cut into 1 cm cubes
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1 large onion, diced
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3 tbsp extra virgin olive oil, divided
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Salt and pepper
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500 g boneless, skinless chicken breasts
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½ tsp garlic powder
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½ tsp ground ginger
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1 small clove garlic, minced
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2 cups baby spinach
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2 tbsp creamy peanut butter
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¼ cup lime juice
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1 tbsp low-sodium soy sauce
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1 tbsp honey
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1 tbsp sesame oil
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4 cups cooked brown rice
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1 avocado, thinly sliced
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1 tbsp freshly chopped coriander (for garnish)
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1 tsp toasted sesame seeds
Method
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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.
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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.
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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.
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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.