BB&R "Buddha" Bowl

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This is our go to weeknight meal -- it's easy AND delicious. You can improvise and add your own favorite vegetables but here is our basic formula. And don't leave out the chickpeas--they are made with healthy spices and are the best part of the BB&R "Buddha" Bowl.


Quinoa is one of the most protein-rich foods we can eat! It is a complete protein containing all nine essential amino acids and contains almost twice as much fiber as most other grains

Sweet potatoes are high in fiber, vitamin C, potassium, pantothenic acid (vitamin B5), niacin (vitamin B3), vitamin B6, manganese, magnesium, and copper. They get their orange color from beta-carotene, which is a pigment and antioxidant.

Broccoli is a great source of vitamins K and C, a good source of folate (folic acid) and also provides potassium, fiber. Vitamin C – builds collagen, which forms body tissue and bone, and helps cuts and wounds heal. Vitamin C is a powerful antioxidant and protects the body from damaging free radicals.

Avocados are packed with a variety of B vitamins including thiamine (B1), riboflavin (B2), and niacin (B3). These help your body convert the food you eat into energy. Avocados are especially rich in niacin, which can fight inflammation in the body and protect your arteries by improving cholesterol and triglyceride levels.

Chickpeas are a rich source of vitamins, minerals and fiber. They offer a variety of health benefits, such as improving digestion, aiding weight management and reducing the risk of several diseases.

1 Organic Pre-Roasted Chicken, torn into bite size pieces
Brown Rice or Quinoa
Sweet Potatoes, sliced and baked
Broccoli, cut up and roasted
Avocado, sliced
(Add any other vegetables that you love)

1 15 Oz can chick peas
1 tsp cumin
3/4 tsp chili powder
1/4 tsp salt and pepper
3/4 tsp garlic powder
1/2 tsp oregano
1/4 tsp turmeric

Tahini Sauce:
1/4 cup tahini
1Tbsp maple syrup
1/2 medium lemon juice
2-4 tbsp hot water to thin the sauce


Cook the brown rice or quinoa--enough for 6 people. Roast and/or sauté the vegetables in olive oil. While veggies are cooking, heat a skillet over medium heat. Toss the chickpeas with the spices. Cook them in the skillet with 1 tbsp oil for 10 minutes until light brown. Set aside. Prepare the sauce by mixing the tahini, maple syrup and lemon juice together and add the hot water to the preferred consistency. To assemble the bowl, put rice or quinoa in the bottom then top with the chicken, vegetables, chickpeas and olive oil. Drizzle the tahini sauce over the top. And then enjoy!