I’m all about the Friday night fake-aways, this Buddha Bowl is my current go-to for when I want to stay on track but pack my meal full of flavour!! The perfect thing to sink your teeth in this evening to kick off your weekend!
This recipe is Gluten Free, Dairy Free, Paleo & Whole30.
Makes 2 bowls.
2 large sweet potatoes
1 red onion
2 chicken breasts, cut into strips
2 large handfuls of spinach
1/4 tsp garlic powder
1/8 tsp ground ginger
3 tsp coconut oil
Salt & pepper
For the sauce:
30g cashew butter
30g honey (sub 1 tbsp of orange juice for whole30)
1 tbsp lime juice
30g coconut aminos
1 tsp sesame oil
Pinch of; garlic powder, ground ginger & chili powder
Salt & pepper
To garnish, chopped coriander & sesame seeds.
- Preheat your oven to 200°c/400°F.
- To begin, dice the sweet potato & red onion, add it to a large bowl with 1 tsp of melted coconut oil.
- Lay the sweet potato and red onion out on a tray and sprinkle with some coarse salt and cracked black pepper.
- Bake in the oven for 30-40 minutes, tossing half way through.
- While that is in the oven take the cauliflower, chop it into small rice like pieces.
- In a large bowl add 1 tsp of the melted coconut oil, and garlic powder, next add in the cauliflower and mix until nicely coated.
- Lay the cauliflower out on a baking tray and place in the oven for 25-30 minutes until golden, cooked through and slightly crispy.
- Take all of the sauce ingredients and combine in a bowl, mixing thoroughly, set aside until serving time.
- Heat a large frying pan with the remainder of the coconut oil, sprinkle the chicken with the remainder of the garlic powder & ground ginger, add to the pan along with some salt and pepper & cook for 3-4 minutes a side, until cooked through.
- Remove the veggies from the oven & begin stacking up your bowl; add the spinach to the bottom & place the veggies on top, next slice the avocado and add it to the bowl along with the chicken before drizzling on the sauce & finishing off with some sesame seeds and coriander – serve and enjoy!!