Buddha Bowl

Servings: 1

Ingredients:

• 1 medium chicken breast (cooked to your liking) 

• 2 big handfuls kale 

• 1 cup broccoli (chopped) 

• 1 carrot (sliced into matchsticks) 

• 1 cup cauliflower (chopped) 

• 4 large mushrooms (sliced) 

• 1 cup cherry tomatoes (halved) 

• 2/3 cup grilled chickpeas

Grilled Chickpea Seasoning:

• 1/2 tsp cumin 

• 1/2 tsp chili powder 

• 1/2 tsp garlic powder (or minced garlic) 

• salt & pepper

Tahini Sauce:

• 1 tbsp tahini 

• 1 tsp dijon mustard 

• 1 tbsp maple syrup 

• Juice from 1/2 lemon 

• 1 tbsp water 

• salt & pepper

Directions:

• Preheat the oven to 410° 

• Cook your chicken breast & season it to your preference if you don't already have any prepped and ready to go! 

• Chop your broccoli, cauliflower, and mushrooms, toss lightly in olive oil, sprinkle with salt and pepper and place on a pan in the oven for 15 minutes 

• 5 minutes before the vegetables are ready, pull them out and add your kale. 

• Place back in the oven for a final 5 minutes. 

• In a frying pan on medium heat, add chickpeas, olive oil, and all chickpea seasoning. Cook for about 10 minutes (until they begin to get crispy) 

• Arrange your bowl! Layer with roast veggies, sliced chicken breast, chickpeas, carrot matchsticks, and cherry tomatoes. 

• Drizzle your tahini sauce on top and enjoy! This recipe is amazing to make in batches of 4-5 meals to prep for the week.

Nutritional Info:

• Protein: 51g

  Fat: 14g

  Carbs: 67g

  Fibre: 16g

  Cals: 566