Mango Chicken Buddha Bowl
It snowed almost two feet over the last two days. How is this possible?! I have all my vegetable starts ready to go into the garden. Ben and I were going to finish building the bed this weekend! Welcome to spring in Summit County, Colorado…
As much as I want to post fresh, light recipes right now… all we want around here is something warm and comforting. Luckily, this recipe is still super healthy! I recently fell in love with Buddha Bowls from the Daily Burn. They described the bowls as, “similar to macrobiotic aka macro bowls in that they incorporate the eating principles of Chinese and Japanese medicine and include raw or roasted veggies, beans, a whole grain, like brown rice, farro or quinoa, and sometimes fish, with every meal. This way of eating is thought to be “ideal” for reducing toxins in the body and lowering your risk of chronic diseases.”
So there you have it- healthy and comforting all in one delicious bowl. This particular bowl came from Lexi’s Clean Kitchen.
Mango Chicken Buddha Bowl
Ingredients
- For the Mango Dressing:
- 1 cup diced fresh mango
- 1 tablespoon apple cider vinegar
- 2 tablespoons coconut milk
- 1 teaspoon honey
- Pinch red pepper flakes
- For the Roasted Potatoes:
- 1 sweet potato
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon fine sea salt
- For the Spicy Roasted Broccoli:
- 3 cups broccoli florets
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon fine sea salt
- 1 tablespoon chili paste
- Buddha Bowl
- 1 cup roasted sweet potato
- 1 1/2 cup spicy roasted broccoli
- 1 1/2 cups roasted chicken slow-cooker, skillet cooked, or rotisserie
- 1 cup baby spinach or chopped kale
- 1 avocado sliced
- 1 mango cubed
- 1 tablespoon sesame seeds
- 1 cup cooked rice
Instructions
- Prepare the mango dressing by pureeing all ingredients in blender or food processor, until silky.
- Pre-heat oven to 400F. Dice sweet potatoes and toss with olive oil and salt. Roast until soft, about 30 minutes.
- While the potatoes are roasting, toss the broccoli with olive oil, salt and chili paste. Roast until crispy, about 15 minutes.
- Cook rice while veggies bake.
- To build the bowls, coat the bottom of the bowl with rice. Next, layer all ingredients around the bowl in sections. Drizzle with mango dressing and garnish with sesame seeds before serving.
Leave a Reply