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If there’s an easy way to ensure you’re getting an array of all the nutrients your body needs, it’s this: Make your meals colorful! And there’s perhaps no meal that’s as colorful as this bright, vibrant, rainbow-inspired Riced Broccoli Buddha Bowl.
Buddha bowls like this one are undeniably gorgeous. But these easy-to-make meals are so popular for a good reason. They get their stunning colors from unique combinations of fruits, vegetables, grains, seasonings and even some proteins, all combined together in one bowl. The “classic” Buddha bowl recipe includes a little of everything, from whole grains to veggies to beans or lentils to sweet potatoes to tofu (or chicken or fish, if you like). And it’s perhaps one of the best ways to eat when you’re thinking about your health and wellness.
Because a single Buddha bowl contains so many different ingredients, the recipe is always changing. But at the heart of every bowl is plenty of color – and plenty of nutrients. The more varied your Buddha bowl, the more vitamins, minerals and other nutrients you’re getting in every bite. It’s a balanced meal, but very little cooking is required!
And our Riced-Broccoli Buddha Bowl takes all of these principles and turns them into a dish that’s protein- and fiber-rich. We’ve included fresh veggies and herbs, nuts and slices of avocado for extra heart-healthy benefits and plenty of flavor in the form of a sweet-but-slightly-savory dressing. However, our bowl is customizable, too. You can swap out the chicken for tofu, or skip the “meat” altogether. You can add more veggies or even fruits. It’s totally up to you.
Want to be a wellness overachiever? You can also amp up the nutrients in this Buddha bowl’s dressing. Try adding 1 tsp cordyceps powder to the dressing. A medicinal mushroom available in powder form, cordyceps activates the immune system to help fight off infections.
Riced-Broccoli Buddha Bowl with Herbed Chicken
- Prepare marinade: In a small bowl, whisk together lime juice, 6 tbsp oil, tamari, cilantro, mint, shallot, pepper flakes, maple syrup and black pepper. Whisk together and set aside.
- Pound chicken between 2 sheets of plastic wrap to an even thickness. Place chicken in a glass container and pour ½ cup marinade over chicken. Cover and refrigerate for at least 1 hour or up to 12 hours.
- Prepare dressing: To remaining marinade, add remaining 3 tbsp olive oil and ¼ tsp salt. Set aside.
- Cut off stems of broccoli and trim tough outer peel. Chop into 2-inch pieces and place in a food processor. Cut the tops into large florets and add to bowl of processor. Pulse a few times until broccoli resembles rice. (If your food processor is small, do this in batches.)
- Preheat an indoor grill or grill pan to medium-high. Remove chicken from marinade and discard excess. Grill until cooked through, about 6 minutes each side. Transfer to a cutting board and cover with foil to keep warm.
- In a large skillet on medium, heat coconut oil. Add garlic and sauté for 20 seconds, or until fragrant. Add riced broccoli and ¼ tsp salt and sauté for 5 minutes, or until desired tenderness is achieved.
- Divide riced broccoli among bowls. Dice chicken and add to bowls. Add carrots and cabbage. Drizzle with reserved dressing and garnish with cashews and additional cilantro and mint.
- Serving Size ¼ of recipe
- Calories 508
- Carbohydrate Content 21 g
- Cholesterol Content 63 mg
- Fat Content 36 g
- Fiber Content 5 g
- Protein Content 29 g
- Saturated Fat Content 8 g
- Sodium Content 680 mg
- Sugar Content 7 g
- Monounsaturated Fat Content 22 g
- Polyunsaturated Fat Content 4 g