This nourishing, beautiful Buddha bowl features a delicious soy ginger dressing.

I love how nourishing a Buddha bowl sounds. I do lots of variations of these for dinner because they are so versatile, so customizable and so darn delicious!

This recipe uses pre-cooked chicken (either left-over from grilling or roasting or from a rotisserie chicken that you can pick up at the store), so it comes together really quickly. In fact, you could also use pre-cooked brown rice (from big-batch cooking or the frozen cooked kind) and this would be ready in just 10 minutes. That’s some kind of wonderful in my book!

The 5-minute soy ginger dressing puts this brown rice Buddha bowl over the top. It’s so flavorful! I try to have some on hand in the fridge always, to toss on a salad or liven up leftovers for lunch. And it’s as easy as measuring everything into a small jar or plastic container and shaking it up. Bam!

Here’s your recipe breakdown, followed by some variations to try.

Enjoy!

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Yield: 4 servings

Brown rice Buddha bowl

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This nourishing, beautiful Buddha bowl features a delicious soy ginger dressing.

Prep Time 10 minutes

Cook Time 30 minutes

Inactive Time 5 minutes

Total Time 45 minutes

Ingredients

• 1 heaping cup brown rice
• 2 chicken breasts, cooked and sliced or small diced
• 2 cups edamame, cooked
• 1 teaspoon canola oil
• 1 bell pepper, thinly sliced (any color or a mix)
• 2-3 carrots, thinly sliced (or about 10 baby carrots, thinly sliced vertically - or sub ½ a bag of matchstick carrots)
• 4 green onions, sliced on diagonal
• Toasted sesame seeds, to sprinkle
• 5-minute soy ginger dressing

Instructions

1. Cook brown rice.
2. Meanwhile, cook the edamame.
3. While the brown rice and edamame are cooking, make your dressing. Add all of your ingredients to a jar or small tupperware container and shake it up. It will settle as you prep everything else, so just give it one more good shake before you pour it on.
4. Next, slice all your veggies and the cooked chicken.
5. Heat the canola oil in a medium skillet over high heat. Add the sliced peppers and carrots and stir fry for 2-3 minutes, until slightly softened. Throw in your chicken and edamame and stir for another minute to let everything heat up. Turn off the heat.
6. Once the brown rice is cooked, add it to your bowl and top with the chicken and veggie mixture. Sprinkle with green onions and sesame seeds and then pour your dressing over the whole dish. Dive on in!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 344Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 51mgSodium: 174mgCarbohydrates: 27gFiber: 8gSugar: 5gProtein: 31g

Variations:
* Leave off the chicken and this would make a great meatless Monday dinner.
* You could add sliced sugar snap peas to this with the other veggies.
* Also, try topping with ¼ cup chopped peanuts.