The Buddha Bowl trend that you see all over Instagram is perfect for weight watchers. Initially rooted in vegan traditions, they’ve evolved to incorporate a delightful array of healthy proteins such as chicken or fish.
A Buddha Bowl typically combines:
- Base: Whole grains or leafy greens.
- Proteins: Beans, tofu, lean meats, or fish.
- Vegetables: An assortment of colorful, fresh veggies.
- Healthy Fats: Avocado, nuts, or seeds.
- Sauces: Nutrient-rich dressings or vinaigrettes.
Why you should try a Buddha Bowl:
Not only are they visually appealing, but Buddha Bowls are also incredibly satiating with just 2 weight watchers points, offering a spectrum of flavors that keeps boredom at bay.
Preparation time: 25 minutes
Cooking time: 20 minutes
Servings: 4
Serving size: 350 g.
2 WW Points Per serving
Ingredients:
- 1 cup cooked chickpeas, 160 g.
- 1 cup assorted bell peppers (red, green, yellow), sliced into strips, 100 g.
- 1 cup sweet potatoes, diced, 130 g.
- 1 ½ cups cubes of chicken breast
- 1 cup finely chopped red cabbage, 70 g.
- ½ cup corn kernels, 80 g.
- ½ cup sliced mushrooms, 40 g.
- 1 cup cherry tomatoes
For the Dressing:
- ¼ cup white vinegar
- 1 tablespoon olive oil
- 3 tablespoons Worcestershire sauce
- 3 tablespoons water
- 1 tablespoon mustard
- 1 teaspoon taco seasoning
- 1 teaspoon dried parsley
- Salt to taste
Instructions:
1. In a bowl, combine white vinegar, water, olive oil, Worcestershire sauce, mustard, salt, taco seasoning, and dried parsley. Mix well until the dressing is homogeneous. Divide the dressing into two equal parts.
2. Take half of the dressing and use it to marinate the chicken cubes, chickpeas, and sweet potatoes. Ensure an even coating. Place the marinated ingredients on a baking tray and roast them in the oven for 20 minutes at 180°F.
3. Once the roasted components are cooked to perfection, arrange them in a bowl alongside the fresh bell peppers, red cabbage, corn, mushrooms, and cherry tomatoes.
4. Use the remaining half of the dressing to drizzle over the assembled Buddha Bowl. Ensure an even distribution of flavors.
Variations and Substitutions:
The versatility of Buddha Bowls knows no bounds. Embrace the freedom to experiment with a plethora of ingredients across various food groups:
- Base: Quinoa, brown rice, kale, or cauliflower rice.
- Proteins: Grilled chicken, chickpeas, tempeh, or salmon.
- Vegetables: Kale, spinach, bell peppers, cherry tomatoes, radishes, or shredded carrots.
- Healthy Fats: Sliced avocado, almonds, sesame seeds, or flaxseeds.
- Sauces: Tahini dressing, ginger-soy glaze, or spicy peanut sauce.
Tips and Tricks for Crafting the Perfect Buddha Bowl:
- Ensure a harmonious blend of colors, textures, and flavors for a visually appealing and tasteful experience.
- Begin with the base, followed by proteins and vegetables, ensuring a balanced distribution for each bite.
- Apply dressings strategically to avoid sogginess; opt for separate containers if preparing bowls in advance.
- While Buddha Bowls are known for their abundance, be mindful of portion sizes to maintain a well-balanced meal.
- Embrace creativity and personalize your Buddha Bowl based on seasonal produce, dietary preferences, and flavor preferences.
Related Recipes
WW Points
Canned chickpeas (gar-banzo beans) 0 points
Bell pepper 0 points
Uncooked sweet potato 3 points
Uncooked boneless skin-less chicken breast 0 points
Red cabbage 0 points
Libby’s Whole kernel sweet corn 0 points
Mushrooms 0 points
Cherry tomatoes 0 points
Vinegar 0 points
Olive oil 4 points
Worcestershire sauce 2 points
Mustard 0 points
Taco seasoning mix 0 points
Dried parsley 0 points
Buddha Bowls
Ingredients
- 1 cup cooked chickpeas, 160 g.
- 1 cup assorted bell peppers (red, green, yellow), sliced into strips, 100 g.
- 1 cup sweet potatoes, diced, 130 g.
- 1 ½ cups cubes of chicken breast
- 1 cup finely chopped red cabbage, 70 g.
- ½ cup corn kernels, 80 g.
- ½ cup sliced mushrooms, 40 g.
- 1 cup cherry tomatoes
- For the Dressing:
- ¼ cup white vinegar
- 1 tablespoon olive oil
- 3 tablespoons Worcestershire sauce
- 3 tablespoons water
- 1 tablespoon mustard
- 1 teaspoon taco seasoning
- 1 teaspoon dried parsley
- Salt to taste
Instructions
- In a bowl, combine white vinegar, water, olive oil, Worcestershire sauce, mustard, salt, taco seasoning, and dried parsley. Mix well until the dressing is homogeneous. Divide the dressing into two equal parts.
- Take half of the dressing and use it to marinate the chicken cubes, chickpeas, and sweet potatoes. Ensure an even coating. Place the marinated ingredients on a baking tray and roast them in the oven for 20 minutes at 180°F.
- Once the roasted components are cooked to perfection, arrange them in a bowl alongside the fresh bell peppers, red cabbage, corn, mushrooms, and cherry tomatoes.
- Use the remaining half of the dressing to drizzle over the assembled Buddha Bowl. Ensure an even distribution of flavors.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
