Buddha Bowls With Riced Cauliflower

Buddha bowls just got a healthy upgrade with this vibrant recipe, packed with protein-rich chicken, flavorful cauliflower “rice”, and a rainbow of colorful veggies.

Each bite is a symphony of textures and flavors, making for a nutritious and satisfying meal that will leave you feeling radiantly nourished.

Ready Time

45 mins

Yields

10 servings

Ingredients

2 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
1 1/2 cups riced cauliflower
2 cups mixed greens
2 cups cooked brown rice
1 cup chopped red bell pepper
1 cup chopped cucumber
1 cup cherry tomatoes, halved
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh scallions
2 tablespoons olive oil
1 1/2 teaspoons grated fresh ginger
1 tablespoon honey
1 tablespoon soy sauce
1 teaspoon rice vinegar
Salt and pepper, to taste
Optional: avocado slices, pickled ginger, and/or sesame seeds for garnish

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a medium bowl, whisk together olive oil, grated ginger, honey, soy sauce, and rice vinegar.

Add the chicken breast pieces and marinate for at least 30 minutes, or up to 2 hours in the refrigerator. Remove the chicken from the marinade, letting any excess liquid drip off.

Place the chicken on the prepared baking sheet and bake for 20-25 minutes, or until cooked through.

Let cool completely. While the chicken is cooking, prepare the cauliflower “rice”.

Pulse the riced cauliflower in a food processor until it resembles rice.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cauliflower “rice” and cook, stirring frequently, until tender and lightly browned, about 5-7 minutes.

Season with salt and pepper to taste.

In a large bowl, combine the cooked brown rice, mixed greens, cooked chicken, chopped red bell pepper, cucumber, cherry tomatoes, cilantro, and scallions. Divide the mixture among 10 bowls.

Top each bowl with a portion of the cauliflower “rice”.

If using, garnish with avocado slices, pickled ginger, and/or sesame seeds. Serve immediately.

Notes

For a gluten-free version, swap the soy sauce with a gluten-free alternative.

You can also customize the toppings to your liking, so don’t be afraid to get creative! If you’re preparing ahead, cook the chicken and cauliflower “rice” up to a day in advance, then assemble the bowls just before serving.

To make this recipe more substantial, add some cooked edamame, tofu, or chickpeas to the mix.

If you don’t have fresh ginger, you can use ground ginger instead, just reduce the amount to about half.