Southwestern Buddha Bowls
Try this Southwestern Buddha Bowls recipe.
Try this Southwestern Buddha Bowls recipe.
- 1 garlic clove minced
- 1 can black beans drained and rinsed
- 1/2 cup cilantro chopped
- 1 red pepper
- 1 1/2 lbs chicken breast
- 6 green onions chopped
- 3 tbs olive oil divided
- 4 juiced lemons divided
- 1 tsp pink himalayan sea salt
- 5 tsp homemade taco seasoning (see spices and marinades
- 1 large zucchini or 2 medium
- 1 large yellow squash or 2 medium
- 1 cup grape tomatos
- 2 heads of romaine lettuce
- 4 cups quinoa prepared (i buy it frozen)
- 2 avacados
- pico dell gallo (optional)
- hummus (optional)
- Carbohydrate 41.8178557234624 g
- Cholesterol 108.8621688 mg
- Fat 33.6283045037985 g
- Fiber 15.9746722692369 g
- Protein 45.5294640547916 g
- Saturated Fat 7.19012905703227 g
- Serving Size 1 1 bowl (535g)
- Sodium 122.83516983074 mg
- Sugar 25.8431834542255 g
- Trans Fat 2.56093580634528 g
- Calories 640 calories
Step-by-step
- CHICKEN: Combine 2 TBS of olive oil, the juice of 2 lemons, salt, and taco seasoning in a small bowl. Stir. Place raw chicken and marinade in a heavy duty resealable ziplock bag and refrigerate at least 2 hrs. I usually leave it overnight. Cook chicken on an outside grill or indoor grill pan over medium heat. Cook until the center is no longer pink, about 5 minutes per side. Slice chicken prior to serving.
- VEGGIES: In a large skillet, heat remaining TBS of olive oil over medium heat. Place chopped veggie in skillet and season with salt and pepper. Add minced garlic. Cook until veggies 10 minutes or until veggies are tender.
- ASSEMBLY: Make a base of romaine lettuce on the bottom of the bowl. Add grilled chicken, quinoa, black beans and veggies. Top bowl with green onion, cilantro, and avocado. Squeeze the juice of ½ a lemon over the entire bowl for flavor. Add pico dell gallo or hummus if desired.
Southwestern Buddha Bowls: A Flavor-Packed Meal Prep Winner
As a busy working mom, finding time to cook healthy and delicious meals can feel like a constant uphill battle. But I've discovered the secret to streamlining my weeknights, and it's all thanks to the magic of meal prepping! Southwestern Buddha bowls are my absolute go-to, a vibrant and satisfying dish that’s as easy on my schedule as it is on my taste buds. This recipe is flexible enough to adapt to whatever veggies I have on hand, and it’s packed with protein and flavor to keep me energized throughout my day.
The best part? I can prep the chicken and veggies ahead of time, storing them separately in the refrigerator. Then, assembling the bowls in the morning or even the night before is a breeze. It's all about maximizing efficiency, which is crucial when you're balancing work, family, and everything in between. The vibrant colors and fresh ingredients make it feel like a gourmet meal, even though it's super easy to make. This isn't just healthy eating; it's a celebration of fresh flavors and convenience.
What makes this bowl so special? It's the perfect harmony of textures and flavors! The tender grilled chicken provides a savory base, perfectly complemented by the juicy sweetness of the bell peppers and the earthy notes of the zucchini and squash. The creamy avocado adds a touch of richness, while the tangy lemon juice brightens up the entire dish. I love adding a sprinkle of fresh cilantro for that extra pop of freshness; it’s the perfect herbal counterpoint to the bold southwestern spices.
Why Buddha bowls? Aside from their deliciousness, Buddha bowls offer incredible versatility. They’re customizable to your liking and dietary preferences. You can easily swap out the chicken for tofu, shrimp, or even chickpeas to make it vegetarian or vegan. Feeling creative? Experiment with different types of beans or add other vegetables – the possibilities are endless! In fact, I often use whatever's on sale at the grocery store or what's in season in my garden, resulting in unique and flavorful variations every time.
Beyond the recipe: These bowls are not just about sustenance; they are about mindful eating. The process of assembling the bowl becomes a meditative practice, allowing me to savor each ingredient and appreciate the nourishment it provides. The beauty of these bowls extends beyond the individual meal, too. They’re perfect for potlucks, picnics, or even packing for lunch. The preparation makes it super convenient, and it’s a crowd-pleaser every single time. The vibrant colors alone make them a feast for the eyes, even before you take your first delicious bite.
Time-saving tips: I often buy pre-cooked quinoa to save time, and I'll chop veggies on the weekend to make weekday assembly even faster. Grilling the chicken outside saves on indoor cooking time, especially in the summer heat. The marinated chicken can also be cooked in a skillet for indoor grilling. This recipe is incredibly versatile and adaptable – feel free to experiment!
This Southwestern Buddha Bowl recipe is more than just a meal; it's a testament to the power of efficient and healthy eating. It’s a dish that celebrates vibrant flavors and nourishes both body and soul, proving that healthy eating doesn’t have to be complicated or time-consuming. Enjoy!
