Buddha Bowl recipes

Check out these three tasty buddha bowl recipes that are great for a mid week meal!

 

Chicken burrito bowl

Chicken

• ¼ cup extra virgin olive oil
• 3 tablespoons lime juice
• 3 chipotle chilis in adobo sauce finely chopped, plus 1 ½ tablespoon adobo sauce
• 1 ½ teaspoon garlic powder
• ¾ teaspoon salt
• 1 ½ pounds chicken breast cut into strips

Coriander lime rice

• 1 cup long-grain white rice rinsed
• 1 ½ cups water
• ¼ teaspoon salt plus more to taste
• Zest of 1 lime plus 2 tbsp fresh lime juice
• ¼ cup chopped fresh coriander

Bowls

• 1 head romaine lettuce chopped
• 1 cup diced tomatoes
• 1 avocado chopped
• 1 cup frozen corn thawed
• can black beans rinsed and drained
• ½ small red onion chopped

 

To make the chicken, stir together oil, lime juice, chopped chilies, adobo sauce, garlic powder, and salt in a large bowl. Add chicken and toss to coat. Cover and let sit in the refrigerator for at least 2 hours or overnight.

Heat a large pan over medium-high heat. Remove chicken from marinade and add to pan. Cook, stirring, until cooked through, about 5 minutes. Set aside.

To make the rice, add salt and rice to a pot of boiling water. Return to a boil, then reduce heat, cover, and simmer until water is absorbed and rice is tender, 15-18 minutes. Uncover and fluff with a fork, then toss in lime zest, lime juice, cilantro, and additional salt to taste.

To assemble, arrange rice and lettuce in the bottom of a serving bowl and top with the chicken, diced tomatoes, diced avocados, corn, black beans and red onions.

 

Alternatives

If spice isn’t your thing, then you can easily substitute the marinade in this recipe with your own or another seasoning such as Cajun seasoning. This will cut down on the marinating period and ingredients. The same applies with the rice, if you don’t like Coriander or don’t have the time for flavoured rice, plain rice is an easy alternative – try brown rice for a nuttier flavour.

 

 

 

Vietnamese Noodle Bowl with Grilled Pork

Pork

• 1kg pork shoulder
• 1/4 cup brown sugar
• 2 tbsp fish sauce
• 1/2 tbsp soy sauce
• 3-4 cloves garlic
• 1 tbsp shallots
• 5cm lemongrass bottom white part
• 3 tbsp vegetable oil

Noodles

• 7-8 oz dried rice vermicelli noodles

Vegetables and Garnishes

• 1 1/2 cups cucumber shredded
• 1 1/2 cups carrots shredded
• 1/2 cup rice vinegar
• 1/2 cup hot water
• 1/4 cup sugar
• A few leaves lettuce
• A handful cilantro
• A handful mint leaves
• 1/2 cup peanuts chopped
• 1 fresh lime

Sauce (Nuoc Cham)

• 1/2 cup hot water
• 3 tbsp sugar
• 2 tbsp fish sauce
• 2-3 tbsp freshly squeezed lime juice or to taste
• 1/4 tsp red pepper flakes or to taste

 

Grilled Pork

Remove some of the fat from pork shoulders, and slice pork into thin slices. Put pork into a large zip lock bag.

Combine and blend the rest of the ingredients listed under “Pork” in food processor/blender to create marinate, and add to zip lock bag. Make sure pork is evenly coated with marinate. Marinade pork for at least 1 hour, or up to a few hours.

Grill pork on a grill pan or BBQ. Pork can be pan-fried as well. Grill under indirect heat (if using charcoal grill), or medium/low heat (if using grill pan, electric grill, or frying pan) to make sure the insides of the pork is completely cook. Because there is sugar in the marinate, pork will brown/burn quickly on the outside.

Pickled Vegetables

Bring hot water and sugar together in a bowl to dissolve sugar. Add rice vinegar. Stir to combine.

Add shredded cucumber and shredded carrots to bowl with vinegar mixture.

Press the carrots and cucumber down so that they are completely submerged in the mixture. Pickle for 30-60 minutes. Then drain vinegar mixture.

Other Vegetables and Garnishes

Prep/chop the rest of the vegetables and garnishes – lettuce, cilantro, mint leaves, and peanuts. Slice lime into a few wedges.

Noodles

Cook noodles based on package instructions. It’s usually cooks quickly! If noodles needs to sit for a while before combining with the other ingredients, rinse them in cold water to prevent them from sticking to each other, continuing to cook and turning mushy.

Sauce (Nuoc Cham)

Combine hot water and sugar to completely dissolve sugar. Then add the other sauce ingredients. Stir to combine.

Combine

Bring noodles to bowl, and top with grilled pork, vegetables, and garnishes. Serve with sauce, and enjoy!

 

 

Teriyaki Salmon sushi bowl

• 180g sushi rice
• 3 tbsp rice vinegar
• 1 tsp caster sugar
• 1/2 tsp fine salt
• 30ml maple syrup
• 1 tsp sesame oil
• 2 tsp soy sauce or gluten free tamari soy sauce
• 1/2 tsp garlic granules
• 1 tsp mirin
• 2 salmon fillets
• 2 tbsp sesame seeds
• 4 spring onions
• 150 (5oz) edamame beans
• Half a ripe avocado

 

Rice

Cook the sushi rice according to the packet instructions and while it is cooking prepare the sushi rice dressing. To do this, mix the rice vinegar, sugar and salt together in a small dish, stirring well until the sugar and salt have dissolved in the vinegar. When the rice is cooked, pour the dressing over the top (while it is still hot) and then stir to coat the rice and fluff it up.

In a small frying pan, lightly toast the sesame seeds, scatter them over the rice and stir through. Set the rice aside (still in the saucepan) to cool slightly.

Salmon

Prepare the salmon fillets by removing the skin and chopping into chunks. Dice the spring onions into small chunks. Also prepare the teriyaki marinade by mixing the maple syrup, sesame oil, tamari, garlic granules and mirin together in a small dish. Set these three elements aside while you prepare the sushi bowl base.

Pour the marinade into a small frying pan over a high heat. When it begins to bubble, turn the heat down to simmering and stir it constantly until it has reduced, turning from watery sauce to a thicker, glaze consistency. Add the chunks of salmon to the pan and turn the heat back up to high – stir so that the salmon is fully coated in the glaze and then sprinkle the spring onions over the top. Continue to cook on a high heat for a couple of minutes, stirring occasionally, until the salmon is beautifully glazed and cooked to your preferred level. Remove from heat.

Bowls

Once the rice has cooled, and is now warm rather than hot, you can assemble the base for the bowls. Split the rice between two wide bowls so that two-thirds of each base is covered. In the remaining third, pile edamame beans and sliced avocado. Top with teriyaki salmon and spring onions straight from the pan.

Serve with extra tamari soy sauce on the side if you wish.

 

Note: If you do not dress the rice in this recipe, you may wish to double the quantity of teriyaki sauce. Depending on your personal preferences. The quantity used here will not yield lots of extra sauce and it more of a marinade for the salmon itself. If you want more to drizzle on the rice then simply double it.

 

 

Want more of our recipes? Check out our recipe hub. Click here for the recipe hub.

 

 

 

https://feelgoodfoodie.net/recipe/chicken-burrito-bowl-cilantro-lime-rice/

https://www.joyousapron.com/vietnamese-noodle-bowl/

Teriyaki Salmon Sushi Bowl Recipe – My Gluten Free Guide (mygfguide.com)