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MealDinnerChickenHigh-ProteinUnder 1 HourSpecial OccasionMeal PrepBlenderWeeknightLow-CarbHealthyGluten-FreeDairy-FreeIndian

Veggie-Packed Buddha Bowl

featured in Buddha Bowls For An Entire Week

Say hello to this vibrant Veggie-Packed Buddha Bowl that's bursting with flavor and nutrients! Dive into a colorful medley of roasted veggies, quinoa, and a zesty lemon-tahini dressing for a meal that's as satisfying as it is Instagram-worthy.

Joey Firoben
Tasty Team
88% would make again
Veggie-Packed Buddha Bowl

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 (455 g), cubed
  • 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 (660 g), cooked
  • 1 cup red cabbage (100 g), shredded
  • 1 avocado, pitted, peeled, and thinly sliced
  • 1 cup carrot (110 g), shredded
  • 1 cup cherry tomatoes (200 g), halved
  • ¼ cup green onion (35 g), thinly sliced

Nutrition Info

  • Calories 1431
  • Fat 75g
  • Carbs 104g
  • Fiber 14g
  • Sugar 10g
  • Protein 82g

Estimated values based on one serving size.

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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Veggie-Packed Buddha Bowl

Inspired by damndelicious.net