chicken or black bean buddha bowls

 

Buddha bowls are SO DELICIOUS!  Mine has grilled chicken but my vegetarian daughter's had black beans instead.  Bowls are great because everyone can pick and choose what they want in them.   I love to drizzle tahini sauce over the top.  A little teriyaki sauce would be great along with it.

chicken or black bean buddha bowls (inspired by the minimalist baker)

2 cans (15 ounces each) black beans, rinsed and drained and heated

grilled chicken thighs

4 cups cooked brown rice (I used  leftover cilantro lime rice and it was so good!)

3 sweet potatoes, diced

1 tablespoon olive oil

sprinkling of salt and garlic powder

1 small bundle kale, stems removed and leaves torn

kimchi

sliced green onions

1 avocado, sliced

sesame seeds

gingery lemon tahini sauce (see below)

Prepare one batch of the gingery lemon tahini sauce.  Prepare the roasted sweet potatoes by combining them with the olive oil and sprinkle with salt and garlic powder.  Pour the sweeet potatoes on a prepared cookie sheet and roast at 400 degrees for 30 minutes. Prepare the rice and black beans.  Steam the kale (I put the torn leaves in a bowl with a little water and microwaved it 90 seconds).

Assemble the bowls using the ingredients you love in a way that looks asthetically pleasing and drizzle some gingery lemon tahini sauce over the top.  You'll want to eat two bowls for dinner, not one.

gingery lemon tahini sauce

1/3 cup tahini

1/4 cup lemon juice

1 tablespoon honey

1/2 teapsoon sea salt

1 teaspoon ground ginger

water to thin

Whisk the ingredients until a nice sauce forms.