Buddha Bowl
Definitely a favourite dinner bowl in our house. Colourful and delicious! Adapted from Yum & Yummer by Greta Podleski.
Equipment
- 1 Rice Cooker or pot to cook rice
- 1 Baking sheet
- 1 Potato Peeler
- 1 Salad Spinner (optional)
- 1 Salad Dressing Shaker Bottle or Cruet or bowl
- 1 Frying pan
Ingredients
Dressing:
- 1/4 Cup Olive Oil
- 2 Tbsp. Balsamic Vinegar
- 2 Tbsp. Mayonnaise or vegenaise
- 1 Tbsp. Lemon Juice
- 2 tsp Maple Syrup
- 1 tsp Dijon Mustard
- 1 Clove Crushed Garlic or ½ tsp chopped garlic
Bowl Ingredients:
- 1½ Cups Long grain rice brown rice recommended
- 3 Tbsp Avocado Oil 2 Tbsp for Veggies; 1 Tbsp for Chicken
- 1 Med-Large Sweet Potato
- 1 Medium Red Onion
- 1 lb Chicken Breast
- 4 cups Kale
- 1½ cup Purple Cabbage
Instructions
- To make the dressing, mix ¼ cup olive oil with balsamic vinegar, mayonnaise, lemon juice, maple syrup, Dijon mustard and garlic in a bowl or salad dressing shaker bottle or cruet. Set aside.
- Cook rice according to package directions.
- Preheat oven to 425℉. Peel sweet potato and cut into ½ inch cubes. Cut onion into 1 inch pieces. Put sweet potato and onion on a non-stick baking sheet and toss with 2 Tbsp. avocado oil. Bake in oven for 20 minutes (or until sweet potato is tender).
- While sweet potato and onion are baking, cut chicken into ½-1 inch pieces. Heat 1 Tbsp oil in a large frying pan on medium heat. Add chicken and cook for 15 minutes or until chicken is thoroughly cooked.
- Wash, de-rib and coarsely chop kale and finely slice and then coarsely chop purple cabbage.
- When chicken, sweet potatoes and onion are finished cooking, combine the ingredients of your bowl and top with dressing.