(Please note: This original recipe has been copied from Delish and there have been modifications made by me. I DO NOT TAKE CREDIT FOR THIS RECIPE).
So my boyfriend and I have decided to try our hands at cooking more at home. We aren’t in college anymore, we need to stop living off of fast food. Our wallets (and stomachs!) are really showing the after-effects of too much unhealthy food (despite it tasting good at the time).
I was looking through Facebook and you know how you’re scrolling through and different recipes pop up and you save them thinking “Oh, I’m definitely going to make this sometime!” and then you totally forget about it. Well, not this time! I saw a friend of mine share something called a Buddha Bowl. What caught my eye about this was that it had sweet potatoes in it, which I love and which we’ve been needing to use up the ones we have. I decided to check it out. Man, it looked really tasty AND healthy! It had sweet potatoes, brown rice, grilled chicken, avocado, red onions and spinach leaves in it. YUM! I realized that I had 95% of these ingredients already in my house so I decided to add it to our meal plan for the month and try it out.
Now I definitely made some modifications to this recipe that made it slightly LESS healthy… whoops. It was easier and cheaper to do it my way, so I just made do with what I had.
I used sweet potatoes, yellow onions, white rice (made with chicken bouillon- thanks to my lovely roommate, I had never had it this way before and it was DELICIOUS), grilled chicken, avocados, and the soy sauce/peanut butter sauce (with a bit of white wine to replace lime juice- since I didn’t have any).
- 3 small sweet potatoes, peeled and cut into slices
- 1 large yellow onion, diced
- 4 tbsp. olive oil, divided
- kosher salt
- Freshly ground black pepper
- 1 lb. Boneless Skinless Chicken Breast
- 1/2 tsp. ground ginger
- 1/2 tsp. garlic powder
- 1 tbsp. soy sauce
- 2 tbsp. smooth peanut butter
- 1 tbsp. honey
- 1/4 c. white wine
- 1 avocado, thinly sliced
- 4 c. cooked white rice (made with chicken boullion)
- Preheat oven to 425 degrees F. Spread sweet potatoes and yellow onions onto a large baking sheet. Drizzle with about 1 tablespoon of olive oil. Season with salt and pepper and toss to coat. Bake for 20-25 minutes, until the sweet potatoes are tender.
- Meanwhile, make chicken. Heat 1 tablespoon of olive oil in a large skillet. Season chicken all over with salt, pepper, garlic powder and ground ginger. Add chicken to skillet and cook for 6-8 minutes per side, or until cooked through. Let rest for 10 minutes, then cut each breast into 1″ pieces.
- Make dressing. Whisk together garlic, soy sauce, peanut butter, honey and white wine until evenly combined. Whisk in 1 tablespoon of olive oil until smooth.
- Divide rice between bowls. Top with sweet potatoes, chicken and avocado. Drizzle dressing on top.
Oh my goodness you guys, this recipe was INCREDIBLE. I will definitely be making this more often!
Now keep in mind that this took an hour or so to make. Granted, I’m a slowpoke when it comes to prepping/cooking food, so you can probably do it in 40 minutes or less (as the original recipe states) but I was rushing around like a maniac and enlisting everyone to help me with SOMETHING and it took a while. But it was SO. WORTH. IT.
I had made enough for 4 people to eat plus a portion and a half (or so) for lunch the next day. I was worried that it wasn’t going to be enough food too… man, was I wrong!
The sweetness of the sweet potatoes paired nicely with the yellow onion, the grilled chicken had just enough flavor from the garlic and ginger (crunchy on the outside but soft on the inside- perfection), the peanut butter and soy sauce topping wrapped up the flavors of the dish nicely (which I was worried about the peanut flavor overpowering the dish, but it was good! I even had to make extra dressing!)
Overall, I was very pleased with how this meal turned out. I’ve now started to crave this Buddha Bowl.
Sign of a good meal? I think YES!
Let me know what you think in the comments below- Do you want to try this meal? What modifications would you make to this recipe?