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Veggie-Packed Buddha Bowl

by Joey Firoben

Inspired by damndelicious.net

Ingredients

for 2 servings

Roasted Garlic Dressing

  • 1 head garlic
  • ½ cup
    olive oil (120 mL)
  • ½ teaspoon
    salt
  • ½ teaspoon
    pepper
  • 2 tablespoons
    water
  • 2 tablespoons
    fresh lemon juice
  • 1 tablespoon
    dijon mustard
  • 1 lb
    chicken breast, cubed (455 g)
  • 1 ½ teaspoons
    ground turmeric
  • ½ teaspoon
    onion powder
  • ½ teaspoon
    ground cumin
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 tablespoon
    olive oil
  • 3 cups
    brown rice, cooked (660 g)
  • 1 cup
    red cabbage, shredded (100 g)
  • 1 avocado, pitted, peeled, and thinly sliced
  • 1 cup
    carrot, shredded (110 g)
  • 1 cup
    cherry tomatoes, halved (200 g)
  • ¼ cup
    green onion, thinly sliced (35 g)

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Preparation

  1. Preheat the oven to 325°F (170°C).
  2. Make the dressing: Use a knife to slice off the top third of the head of garlic, just enough so that all of the cloves are exposed but the head remains intact.
  3. Fill a small ovenproof saucepan with the olive oil and place the garlic bulb, cut side down, in the oil. Cover the pan with a lid and transfer to the oven.
  4. Bake for 40 minutes, until the garlic has softened and is easily pierced with a paring knife. Let cool.
  5. Once the garlic and oil have cooled enough to handle, squeeze the cloves out of the garlic skin into a blender.
  6. Add the salt, pepper, water, lemon juice, and mustard to the blender. Puree until smooth.
  7. With the blender still running, slowly add the oil from the saucepan in a steady stream. The dressing should be a creamy and slightly thick. Set aside.
  8. In a medium bowl, season the chicken with turmeric, onion powder, cumin, salt, and pepper. Toss until evenly coated.
  9. Heat the oil in a large skillet over medium-high heat. Add the chicken to the pan and sauté until firm and cooked through, about 4 minutes. Remove the pan from the heat.
  10. To build the buddha bowls, divide the rice between 2 serving bowls. Top with shredded cabbage, sliced avocado, turmeric chicken, shredded carrots, halved cherry tomatoes, and green onions and drizzle with roasted garlic dressing.
  11. Enjoy!
 

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