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“Buddha” Bowl Recipe

So easy and sooooo delicious! Took me around 30 minutes to prep and cook even with a hungry toddler running around!

Steamed veggies and baked chicken over brown rice topped with a peanut sauce. Yummers!

Peanut sauce ingredients

You can also make this with tofu instead of chicken; we just happened to have chicken.

I got the idea from a restaurant in my area called Northstar Cafe. Then my friend made a “copycat” version probably about a year ago for dinner. I remember being amazed at how easy and tasty it was, but I totally forgot about it until last week.

I found a peanut sauce recipe online and it turned out great. So here it is, “Buddha” Bowls!

Buddha Bowl

Copycat “Buddha” Bowl Recipe

Main Ingredients

  • 2 pkg frozen broccoli, cauliflower, and carrots mix (*see below for fresh), steamed
  • 1 lb chicken breast or thighs (1 pkg tofu, cubed)
  • Olive oil
  • S&P
  • 2 cups Brown Rice, uncooked

Sauce Ingredients

  • ¼ cup peanut butter
  • ¼ cup almond milk (I used unsweetened vanilla)
  • 1 tbsp + 1 tsp agave/pure maple syrup/honey
  • 1 tbsp + 1 tsp reduced sodium soy sauce


Step 1: Heat oven to 400°.

Step 2: Put brown rice in rice cooker with recommended water and hit “cook.”

Step 3: Rinse chicken breasts/thighs and place on baking sheet or dish. Brush oil olive over chicken and sprinkle with salt and pepper to taste. Make sure to get both sides of the chicken. Some people prefer to cover the chicken with parchment paper to keep moisture in. With my oven, it is not necessary. Bake 30 minutes until chicken is close to 165°. For tofu, place cubed tofu on sheet, spray with oil and sprinkle salt overtop. Bake for the same amount of time.

Step 4: Fill up water kettle with water and start boiling. I always boil the water this way because it takes way less time than waiting for it to boil on the stove. It’s brilliant! I learned it from Jamie Oliver. 🙂

Step 5: Make peanut sauce. Put all sauce ingredients in a small bowl and whisk until smooth.

Step 6: Put boiled water in pot and place veggies in steamer on top. Cook in the stove over medium heat until veggies are desired tenderness. We used to like ours quite “al dente,” but now that we have Pookie, she requires soft veggies, so we’ve all adapted. Soft it is.

Step 7: You’re done! Once everything’s done cooking, place brown rice in the serving bowl first. Top with veggies and chicken (we slice our into strips), and coat with sauce. The amount of sauce really determines how healthy you want this meal to be. Lots of sauce = more sugar and calories. Just sayin’.


*For fresh veggies, use:

3 carrots, sliced
1 large head of broccoli, chopped
1/2 head of cauliflower, chopped

Recipe inspired and adapted from Hummusapien.

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