This Chicken Buddha Bowl is super simple to make and is packed full of delicious flavours. Use dinner leftovers and my delicious sweet potato fries to make this chicken salad recipe.
I have been drooling over Buddha bowls for quite some time now and recently shared my faves in the blog post 8 beautiful Buddha Bowls that you need in your life right now.
Other than cooking the chicken and the sweet potato fries, this salad is super simple to make and is packed full of delicious flavours. Plus you can make it using leftovers, which makes it even easier to put together.
WHY YOU WILL LOVE THIS RECIPE
Easy to make – This chicken salad is super easy to make, especially if you use leftovers.
Healthy wholefood ingredients – which are easy to find at any supermarket, health store, food markets or on-line store.
Allergy and intolerance friendly – this Buddha bowl is suitable for people with gluten, dairy, nut allergies & intolerances as well as many other dietary requirements.
WHAT IS A BUDDHA BOWL
A Buddha bow is quite simple a one-bowl meal and is traditionally a vegetarian or vegan. It is made up of smaller portions of several different foods and is served cold. The smaller portions could be rice, quinoa, raw or roasted vegetables, greens, herbs, nuts, seeds, tofu, tempeh, legumes, beans and a sauce or dressing.
Over the years many different adaptations have appeared and now you find them with chicken, salmon, steak or eggs.
You can use any vegetable or salad ingredients you have on hand to make this recipe.
Chicken – You can substitute the chicken breast with chicken tenderloins in this recipe.
Coconut oil – you can substitute the coconut oil with olive oil to cook the chicken.
Butter – you can substitute the butter with coconut or olive oil to cook the sweet potato fries. I oven make my sweet potato fries with olive oil.
Coconut vinegar ‘balsamic’ style – you can use balsamic vinegar if you don’t have coconut vinegar.
SUBSTITUTIONS AND VARIATIONS
You can really play around with the elements of this dish to suit your taste and to suit what you have available in your refrigerator and pantry.
Chicken, Steak, Eggs, Salmon, Tofu, Tempeh, Chick peas, Black beans
Quinoa, Brown rice, White rice, Wild rice, Rice noodles, Barley, Millet
Broccoli, Green beans, Cauliflower, Sweet potato, Kale, Sprouts, Lettuce, Cucumber
NUTS AND SEEDS
Sunflower seeds, Pepitas, Chia seeds, Hemp seeds, Cashews, Walnuts, Almonds, Macadamias
If you are using leftovers, then I would only make what you are going to eat. Otherwise, just keep in mind what you have in the refrigerator and how long you have been storing it for.
If you are using fresh ingredients, then I would only store for 1-2 days, if you are able to keep the sauce separate from the main dish. Otherwise it could become very soggy.
You will save a bunch of time if you use leftovers. This is a great salad to include as part of your weekly meal plan, using leftovers from various meals.
Again use up what salad ingredients you have available. They will all work in this buddha bowl
If you are using leftovers, then I recommend that you only make what you are going to eat. If using fresh ingredients, then I would store for 1-2 days maximum and make sure you keep the dressing seperate from the main ingredients.
Looking for other yummy salad recipes? Try these:
Lastly, if you make this recipe I would love to hear from you. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
Chicken Buddha Bowl
Lemon Garlic Chicken
- 3.6 oz chicken breast (or tenderloin), sliced thinly
- 1 clove garlic minced
- 1/2 lemon juiced
- 1/2 teaspoon parsley fresh or dry
- 1 teaspoon coconut oil for cooking
Sweet Potato Fries
- 3.6 oz sweet potato, sliced into thin fries
- 1/2 tablespoon organic butter melted (or melted coconut oil or olive oil)
- 1/2 teaspoon garlic powder
- Pinch of sea salt
- 1 - 2 boiled eggs
- 1/2 avocado sliced
- 5 cherry tomatoes halved
- 1/2 cucumber chopped
- Handful of greens
Honey Mustard Dressing (optional)
- 1 tablespoon coconut vinegar 'balsamic' style or balsamic vinegar
- 1 tablespoon honey
- 1/2 teaspoon dijon mustard
- Pinch of sea salt and black pepper
- Marinate chicken. Add the chicken to a bowl with the garlic, lemon juice and parsley. Marinate in the refrigerator for 30-60 minutes.
- Cook sweet potatoes. While the chicken is marinating, preheat the oven to 104 F (220 C) and lightly grease a baking tray or sheet. Place sweet potato fries in a bowl. Next, add melted butter, garlic powder, sea salt and pepper in a small bowl and mix well. Pour over the fries, mixing well to combine. Place the fries in a single layer on the baking tray (or sheet) and place in the oven and cook for 25-30 minutes or until browned, turning over at the 15 minute mark.
- Cook chicken. When you have turned over the fries, pre-heat a small fry pan on medium high heat, add 1 teaspoon of coconut oil and cook chicken until golden brown.
- Make the dressing. To make the dressing, add the ingredients to a small bowl and whisk well to combine
- Assemble the Buddha bowl. First add the greens, then the cherry tomato, cucumber, avocado, sweet potato fries. eggs and finally chicken. Then, pour over the dressing (if you are having) and enjoy.