Healthy Buddha Bowls

Amy Massey
by Amy Massey
2 Bowls
45 min

These healthy Buddha bowls are a great example of how to make the clean eating lifestyle more exciting and serve up a beautiful dish. 6 separate ingredients are cooked in a variety of different flavours that work perfectly together.

This recipe works as a fantastic guide to creating a wholesome Buddha bowl, but can also serve as inspiration if you want to get creative and mix up the ingredients! The recipe would work perfectly if you wanted a vegan dish, by swapping out the chicken for tofu, for example.

These healthy Buddha bowls are the perfect dish for a clean eating lifestyle, providing a good balance of protein, healthy carbohydrates and fibre.

Chicken is cooked until juicy and tender in aromatic spices.

You can experiment with any mixture of vegetables that you choose.

Chickpeas are baked in a medley of spices until slightly crunchy and full of flavour.

The bowls also look beautiful when served!

Recipe details
  • 2  Bowls
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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For the chicken
  • 2 chicken breasts, cut into bite sized chunks
  • 1 tbsp medium curry powder
  • Salt and pepper
  • 1 tbsp coconut oil.
For the chickpeas
  • 1 tin chickpeas, drained
  • 1/2 tsp turmeric
  • 1/2 tsp dried red chilli flakes
  • 1 tbsp medium curry powder
For the peanuts
  • 1 thumb sized piece of ginger, grated
  • 2 cloves garlic, finely chopped
  • 1 tbsp coconut oil
  • 100g unsalted peanuts
For assembly of the bowls
  • Mixed stir fry vegetables
  • 200g cooked brown rice
  • 2 large handfuls fresh Spinach leaves, torn
For the chickpeas
Preheat your oven to 200 degrees.
After draining the chickpeas, pat dry using some kitchen towel then top onto a roasting tray.
Sprinkle over the spices and toss to coat well.
Roast in the centre of your oven for 20 minutes and prepare the remaining ingredients in the meantime.
For the chicken
Heat a frying pan until hot and add the coconut oil.
Add the chicken pieces and sprinkle over the spices.
Toss to coat well and stir fry for approximately 10 minutes, or until the chicken is fully cooked through.
Set aside and keep warm by wrapping in foil.
For the peanuts
Heat a wok until hot and add the coconut oil.
Add the garlic and ginger and stir fry for 2 minutes until fragrant.
Add in the peanuts and toss to coat in the flavours.
Cook for up to 5 minutes.
For the vegetables
Heat a wok until hot and tip in some ready prepared stir fry vegetables.
Cover with a lid and cook for 5 minutes until softened.
For assembly
Place each ingredient (rice, spinach, stir fried vegetables, chicken, chickpeas and peanuts) into a bowl in individual layers.
Can be served with a drizzle of dressing of your choice or with a squeeze of lemon juice.
  • Magda Gonzalez Magda Gonzalez on Apr 07, 2022

    Is that nutritional information right? PER SERVING?

    • Amy Massey Amy Massey on Apr 11, 2022

      Hey Magda, the nutritional info is calculated automatically by the page. I would agree that this does not look correct! It should be significantly lower per serving.