Beautiful Brown Rice & Veg Buddha Bowls

Veggie buddha bowl

Is there any better way to mix & match so many delicious seasonal veggies than in a buddha bowl?! No. No there isn’t.

I think my first introduction to a ‘buddha bowl’ was at Fresh in Toronto earlier in the year – and I haven’t stopped eating them since!

But I have a secret ingredient that makes this recipe even more delicious than most of the ones you find in restaurants. Keep reading to find out what it is….

Warning: For brief periods of time, this recipe could require you to use up to 3 burners and have 2 things in the oven all at once. You may start to feel like a crazy person. Employ boyfriend, roommate, or whatever you’ve got for help as needed. ;)


  • Organic brown rice
  • Sweet potato, diced
  • Broccoli
  • Brussels sprouts, sliced in half
  • Kale
  • Chicken breast (optional – I like to buy free-range chicken from Noggins in the Dartmouth Ferry Terminal. Actually, all of the veggies listed above can be found here, too!)
  • 1 batch homemade hummus (secret ingredient alert!)
  • Herbamare
  • Pepper
  • Omega Crunch shelled flax – roasted garlic
  • Crushed red pepper flakes (optional)
  • Oil

Debone chicken breasts and brush lightly with oil. Season with Herbamare, pepper, and shelled flax. Place in oven at roughly 395 degrees F until cooked through (20-30 minutes).

Dice sweet potato. Brush lightly with oil, and season with Herbamare. Spread out across baking sheet and place in oven with chicken until lightly browned. image (29)

Prepare brown rice according to package.

While rice is cooking, steam brussels sprouts & broccoli.

While veggies are steaming, tear kale from stem. Place desired amount in pot of boiling water until dark green (under 1 minute).

Layer rice, sweet potato, brussels sprouts, broccoli, kale in a bowl. Top with strips of chicken breast, a big dollop of fresh hummus, and crushed red pepper.

Final and most important step: ENJOY!

*Note: You’ll notice I haven’t listed specific quantities of any of the ingredients. This recipe is an easy one to make as little or as much as you like, so measure based on how many people you’re feeding. I like to make this as a dinner for 2, and then have a couple rounds left for lunches throughout the week.


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