If you've got a busy job or kids with all kinds of activities after school (or both!) putting together a healthy meal can seem like a daunting task. By planning ahead and batch cooking rice and some crock pot chicken you can really save yourself some time and make it easy to create balanced, healthy (did I mention delicious & filling?) meals like this bountiful healthy Buddha Bowl.
I love the contrast between the cool crispy veggies and the warm roasted veg. I'm getting hungry just thinking about it!
I always suggest doubling up the recipe so that you can have leftovers for lunch or another week night dinner when you may be short on time.
Don't be afraid to get creative and use whatever ingredients you have on hand, there are so many possibilities to mix up this recipe. If you don't east meat then swap out the chicken and rice for 1 cup of prepared lentils per bowl to increase the protein and iron content.
- 1.5 cups of brown, black, or wild rice
- 2.5 cups bone broth
- 1 bunch of curly kale washed & patted dry (can use any dark leafy greens)
- 2 cups butternut squash peeled & cubed
- 2 cups broccoli or brussels sprouts (halved)
- 2-3 beets washed & sliced
- 2 tbsp cashews, pumpkin seeds, or walnuts (plain or dry roasted)
- 1 avocado
- 1 lb chicken grilled or baked or 1-1.5 package of Applegate pre-cooked chicken strips
- 1/2 tbsp olive oil
- 1/4 cup oil (olive, avocado, flax, or pumpkin seed oil)
- 1 tsp dijon mustard 3 tbsp apple cider vinegar
- 1/2 tsp sea salt
- drizzle of honey or liquid stevia to desired sweetness
- I prepared my rice in a rice cooker while I was out on the run with the kids so it was ready when we got home. If you don't have a rice cooker then add the bone broth and rice to a medium size pot and cover and leave it overnight - when you go to cook your rice it will cook up in half the time.
- Pre-heat the oven to 400°F. Lightly spray a baking sheet (I use spectrum organics coconut oil spray) and lay out the butternut squash, brussels sprouts (or broccoli), and beets. I will lightly spray the veggies with spectrum organics olive oil spray and drizzle a little balsamic vinegar on the brussels sprouts and bake for about 20 mins. Tear the kale off the stalks and massage it in a bowl with 1/2 tbsp of olive oil. Separate the kale into 4 large bowls, add about 1/2 cup of rice and split the roasted veggies between the 4 bowls. Pit and cube the avocado and split between the 4 bowls. Portion the chicken (3-4 ounces per bowl) between the bowls. Shake the dressing ingredients together (my favorite is with pumpkin seed oil!), sprinkle the nuts in and divide the dressing into 4 either on the side or drizzled on top. YUM!!!! I hope that you love it!
- *leftover rotisserie or crockpot chicken works great for this recipe!