Paleo Vibrant Buddha Bowl
Elevate your meal-prep game with this stunning Paleo Vibrant Buddha Bowl! Bursting with colorful, nutrient-packed vegetables like roasted cauliflower, steamed broccoli, shredded red cabbage, and creamy avocado, this bowl is as delicious as it is wholesome. Tender, pan-seared chicken breast adds a protein punch, while a drizzle of creamy homemade tahini dressing ties the whole dish together with a delightful nutty tang. Paleo-friendly and naturally gluten-free, this recipe celebrates fresh ingredients and bold flavors, all packed into an easy, satisfying meal that’s perfect for lunch or dinner. With just 20 minutes of prep time and plenty of customizable options, this vibrant Buddha Bowl will quickly become your favorite go-to recipe for clean eating.
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Recipe Information
Ingredients
- 2 pieces (about 6-8 ounces each) chicken breast
- 1 head (medium-sized, roughly 4 cups of florets) cauliflower
- 2 cups baby spinach
- 1 cup broccoli florets
- 1 large (shredded) carrot
- 1 small (thinly sliced) red bell pepper
- 1 small (sliced) avocado
- 1 cup (shredded) red cabbage
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon (divided) salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons tahini
- 2 tablespoons water
- 1 teaspoon honey
Instructions
Preheat your oven to 400°F (200°C).
Cut the cauliflower into small florets and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with garlic powder, paprika, 1/2 teaspoon of salt, and black pepper. Toss to coat evenly. Roast in the oven for 20-25 minutes, flipping halfway through, until golden brown.
While the cauliflower is roasting, prepare the chicken breasts. Rub them with 1 tablespoon of olive oil and season with 1/2 teaspoon of salt and black pepper. Heat a skillet over medium heat and cook the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the skillet and let rest for 5 minutes before slicing.
In the meantime, steam the broccoli florets for 3-4 minutes until tender but still crisp.
Prepare your dressing: In a small bowl, whisk together tahini, lemon juice, water, honey, and a pinch of salt. Adjust the consistency with more water if needed.
Assemble the Buddha Bowls: Divide the baby spinach between two bowls as the base. Arrange the roasted cauliflower, steamed broccoli, shredded carrot, sliced red bell pepper, avocado slices, and shredded red cabbage in sections on top of the spinach.
Add the sliced chicken breast to the bowls. Drizzle the tahini dressing over the top.
Serve immediately and enjoy your vibrant, Paleo-friendly Buddha Bowl!
Nutrition Facts
Calories |
1472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.6 g | 101% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 341 mg | 114% | |
| Sodium | 4753 mg | 207% | |
| Total Carbohydrate | 72.3 g | 26% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 28.5 g | ||
| Protein | 137.9 g | 276% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2690 mg | 207% | |
| Iron | 10723.8 mg | 59577% | |
| Potassium | 3868 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
