Takeout For Two (Or More): How To Make A Hearty And Satisfying Chicken Buddha Bowl At Home

Hippie Bowls, Macrobiotic Bowls, and Power Bowls — all are names for the same thing: a Buddha bowl. But why is it called a Buddha bowl? Did the ancient sage himself eat such a meal? While there’s no definitive answer to the first question, we all know the latter is answered with a resounding “no.” This culinary delight has nothing to do with the spiritual leader. The earliest known reference to the term “Buddha bowl” dates back to at least 2013 when Martha Stewart wrote about a bowl filled with roasted vegetables, tofu, and quinoa in her book Meatless (3).

Many believe that the artful arrangement of grains, vegetables, proteins, and sauces in one big bowl resembles a round belly. And who else has an iconic round belly? — jolly Buddha. 

Other theories suggest that the term comes from the idea of balance, since a carefully planned Buddha bowl should have something from each food group. Yet another theory is that in ancient times, Buddha walked from village to village and was offered whatever food was available. That’s why bowls are filled with a variety of ingredients, pared perfectly together.

Whatever the origin, one thing is for sure — Buddha bowls are both delicious and nutritious. Forget takeout! Making a Chicken Buddha Bowl at home is just as easy and much healthier than ordering in. Plus, you can customize it to your preference with whatever ingredients you have on hand. 

Here’s how to make your own epic meal-in-a-bowl: 

How To Make A Buddha Bowl, Even If You’re Not A Master Chef

The beauty of these aesthetic bowls is that you don’t need to be a master chef to make them. Here’s what you need to do: 

• Start with the base: grains and/or greens. Common choices include brown rice, quinoa, couscous, chopped kale, spinach, or broccoli. 
• Add veggies: roasted vegetables like sweet potatoes, squash, bell peppers, mushrooms, and/or carrots are great. Use your favorites — fresh or frozen! 
• Add protein: cooked chicken is a must for a good chicken buddha bowl recipe; the name is a dead give away. Other options are edamame, cooked eggs, tempeh, chickpeas, or tofu. 
• Top with something crunchy: toasted nuts, seeds, or chickpea croutons are all wonderful toppings. 
• Don’t forget the sauce: tahini, miso paste, balsamic vinaigrette, Greek yogurt dressing — pick your favorite! 
• Finally, add some fried herbs or freshly chopped ones for a burst of flavor and color. 

Seems simple, right? And it is, but there are a few mistakes to avoid when creating your very own Chicken Buddha Bowl. 

Calorie Consciousness

Don’t be fooled by the seemingly healthy list of ingredients. The calories can add up if you’re not careful. The sauce you choose can easily blow your calorie budget if you’re not mindful. So can your crunchy toppings (nuts are healthy, but high in calories!)

Flavor Udiciousness

Don’t go overboard with the amount of sauces and dressings you use. In line with Buddha’s teachings, moderation is key (7). 

Cook All The Ingredients Properly

Make sure to cook anything that needs to be cooked — like chicken and grains — so that you don’t end up with an undercooked, crunchy buddha bowl. Plus undercooking meat can come with health risks (2).

Read More: Keto Chili: No Beans? No Problem!

Chicken Buddha Bowl Recipes To Try At Home

Now that you know the basics, it’s time to get creative! Here are some delicious chicken buddha bowl recipes to try at home: 

Easy Chicken Buddha Bowl (1)

Chicken, sweet potato, and a creamy peanut dressing is the perfect trifecta. This bowl is not only delicious but easy to make too. 

Ingredients:

• 1 large sweet potato, peeled and cut into ½ -inch cubes
• 1 large red onion, diced
• 3 tbsp. extra-virgin olive oil, divided
• Kosher salt
• Freshly ground black pepper
• 1 lb. boneless, skinless chicken breasts
• ½ tsp. garlic powder
• ½ tsp. ground ginger
• 1 small clove garlic, minced
• 2 tbsp. creamy peanut butter
• ¼ c. Juice of 1 lime
• 1 tbsp. low-sodium soy sauce
• 1 tbsp. honey
• 1 tbsp. toasted sesame oil
• 4 c. cooked brown rice
• 1 avocado, thinly sliced
• 2 c. baby spinach
• 1 tbsp. Freshly chopped cilantro, for garnish
• 1 tsp. Toasted sesame seeds

Instructions:

1. Roast sweet potatoes: Preheat the oven to 400°F. On a baking sheet, toss sweet potatoes with diced onion, 1 tablespoon of olive oil, and a pinch each of salt and pepper. Roast, tossing midway through, until golden brown and tender, 20 minutes. 
2. Prepare chicken: Pat chicken breasts dry with paper towels, then season both sides of the chicken with salt, pepper, garlic powder and ground ginger. Heat 1 tablespoon of olive oil in a large skillet over medium high heat. 
3. Add the chicken breasts and cook until golden brown and cooked all the way through, about 4 minutes per side. Transfer to a plate and let cool slightly before slicing into strips. 
4. Make the dressing: In a medium bowl, whisk together garlic, peanut butter, lime juice, soy sauce, honey, remaining olive oil and sesame oil until smooth. 
5. Assemble the Bowls: Divide cooked rice among four bowls. Top with sliced chicken, roasted sweet potatoes and onion, avocado slices, baby spinach and a drizzle of dressing. Sprinkle over the cilantro and sesame seeds before serving. Enjoy!

Thai Chicken Buddha Bowl (6)

The flavors of Thailand get a healthy spin in this delicious buddha bowl. If you’re a fan of Thai food, you’ll love this one. 

Ingredients:

• 1 cup farro
• ¼ cup chicken stock
• 1 ½ tablespoons sambal oelek, ground fresh chile paste
• 1 tablespoon brown sugar
• 1 tablespoon freshly squeezed lime juice
• 1 pound boneless skinless chicken breast, cut into 1-inch chunks
• 1 tablespoon cornstarch
• 1 tablespoon fish sauce
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 shallot, minced
• 1 tablespoon freshly grated ginger
• Kosher salt and freshly ground black pepper, to taste
• 2 cups shredded kale
• 1 ½ cups shredded purple cabbage
• 1 cup bean sprouts
• 2 carrots, peeled and grated
• ½ cup fresh cilantro leaves
• ¼ cup roasted peanuts

For the spicy peanut sauce:

• 3 tablespoons creamy peanut butter
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon reduced sodium soy sauce
• 2 teaspoons dark brown sugar
• 2 teaspoons sambal oelek, ground fresh chile paste

Instructions:

1. Prepare the sauce; in a small bowl, whisk together peanut butter, lime juice, soy sauce, brown sugar and sambal oelek. Add a tablespoon or two of water to create a smooth consistency. Set aside. 
2. In a medium saucepan over high heat, combine farro and chicken stock. Bring to a boil; reduce heat to low, cover and simmer for 20 minutes. 
3. In a small bowl, whisk together sambal oelek, brown sugar, lime juice and cornstarch. 
4. In a large non-stick skillet over medium heat, heat olive oil. Add garlic, shallot and ginger; cook, stirring occasionally, until fragrant, about 2 minutes. 
5. Add chicken and sambal oelek mixture to the skillet; season with salt and pepper, to taste. Cook, stirring occasionally, until chicken is cooked through, about 8-10 minutes. 
6. To assemble the buddha bowl, evenly divide farro among four serving bowls. Top with chicken mixture, bean sprouts, kale, purple cabbage and carrots. Drizzle with peanut sauce and sprinkle with peanuts and cilantro. Serve immediately.

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Tahini Dressing Chicken Buddha Bowl (5)

Had a fun summer, but need to get back on the healthy train? This delicious chicken buddha bowl is full of clean-eating goodness that’ll help you reach your health and wellness goals. 

Ingredients:

For the Chicken:

• 2 boneless, skinless chicken breasts
• 2 Tbsp olive oil, divided
• 2 Tbsp lemon juice
• 1 Tbsp chopped garlic
• 2 tsp oregano
• Salt and pepper to taste

For the Roasted Sweet Potatoes and Chickpeas:

• 2 sweet potatoes, cubed
• 1 red onion, cubed
• 1 can chickpeas
• 2 Tbsp olive oil
• 1 Tbsp curry powder
• 1 tsp cumin
• Salt and pepper to taste

For the Greens:

•  5 cups kale
• 3 cups halved brussels sprouts
• 2 Tbsp olive oil
• 2 Tbsp chopped garlic
• Salt and pepper to taste

For the Quinoa:

• 1 cup uncooked quinoa
• 2 cups water

For the Tahini Dressing:

• 2 Tbsp tahini
• 2 Tbsp olive oil
• 1 Tbsp lemon juice
• 2 tsp maple syrup
• Salt and pepper to taste
• Water until desired consistency

Toppings:

• 1 avocado
• ¼ cup goat cheese

Instructions:

1. Prepare the chicken; in a bowl, combine 1 tablespoon olive oil, lemon juice, garlic, oregano and salt and pepper. Add chicken to the marinade and let sit for at least 30 minutes.
2. Heat a large skillet over medium-high heat. Cook chicken, flipping occasionally until cooked through, about 6-8 minutes. Set aside.
3. Roast the sweet potatoes and chickpeas; preheat the oven to 400°F. 
4. In a large bowl, combine sweet potatoes, red onion, chickpeas, 1 tablespoon olive oil, curry powder and cumin. Season with salt and pepper, to taste. 
5. Spread vegetable mixture in an even layer onto a baking sheet and bake for 20-25 minutes, or until golden brown.
6. Prepare the greens; Heat 1 tablespoon olive oil a large skillet over medium-high heat
7. Add kale and brussels sprouts; season with salt and pepper, to taste and cook for 4-5 minutes, or until just wilted. Add garlic and cook for an additional minute, stirring frequently. Set aside.
8. Prepare the quinoa; In a medium saucepan add quinoa and water. 
9. Bring to a boil over medium-high heat; reduce heat to low, cover and simmer for 15 minutes.Fluff quinoa with a fork; set aside.
10. Prepare the tahini dressing; in a small bowl, whisk together tahini, olive oil, lemon juice and maple syrup. Add water, 1 tablespoon at a time, until desired consistency is reached.
11. Assemble the buddha bowl; divide quinoa, roasted sweet potatoes and chick peas, greens, and chicken among four bowls. 
12. Top each bowl with avocado and goat cheese. Drizzle tahini dressing over each bowl and serve. Enjoy!

Nutrition information per serving: Calories: 602 | Carbohydrates 55g | Protein: 28g | Fat: 33g | Fiber: 13g | Sugar: 9g | Sodium: 342mg | Cholesterol: 38mg

Read More: Keto Chicken Salad Recipes With Bacon, Olives, Grapes, Mayo, And More!

Spicy Chicken Buddha Bowls (4)

Spice lovers rejoice! This spicy chicken buddha bowl will have your taste buds dancing. Hot, sweet and savory — this one’s got it all! 

Ingredients:

• 1 pound chicken breasts
• ¼ cup sauce of choice (hot sauce, BBQ sauce, etc)
• ¼ cup chicken stock
• ½ teaspoon chili powder
• ¼ teaspoon cumin
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• 1 red onion
• 2 red bell peppers
• 2 tablespoons olive oil, divided
• Steamed cauliflower rice
• Avocado
• Mayo of choice
• Lime

Instructions:

1. Prepare the chicken; In a bowl, combine chicken breasts with sauce, stock, chili powder, cumin, onion powder and garlic powder.Marinate for at least one hour. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. 
2. Add marinated chicken and cook, flipping occasionally until cooked through, about 6-8 minutes. Set aside.
3. Prepare the vegetables; Chop red onion and bell peppers. Heat remaining olive oil in the skillet over medium-high heat.Add red onion and bell peppers; sauté for 4-5 minutes or until just tender. Remove from heat and set aside.
4. Assemble the buddha bowl; divide steamed cauliflower rice, grilled vegetables and chicken among four bowls. 
5. Garnish with avocado and drizzle mayo of choice over each bowl. Squeeze fresh lime juice over each bowl and serve.

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Conclusion

Whether you’re just looking for a delicious dinner or a way to start off the summer with a healthier lifestyle, one of these chicken buddha bowls is sure to hit the spot! Give it a try tonight and let us know how you liked it.