Paleo Vibrant Buddha Bowl

Elevate your meal prep game with this Paleo Vibrant Buddha Bowl, a wholesome and visually stunning dish brimming with nutrient-packed ingredients and bold flavors. Perfectly roasted cauliflower, tender skillet-seared chicken breast, and crisp steamed broccoli come together atop a bed of fresh baby spinach, complemented by vibrant shredded carrots, red bell pepper, avocado, and red cabbage. The creamy, tangy tahini dressing—enhanced with a touch of lemon and honey—ties everything together beautifully, making this bowl as satisfying as it is nourishing. Paleo-friendly, gluten-free, and packed with protein and fresh vegetables, this recipe is ideal for a quick and healthy lunch or dinner option. With just 20 minutes of prep and a short cooking time, it's a delicious way to fuel your day with wholesome ingredients!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 2

Ingredients

• 2 pieces (about 6-8 ounces each) chicken breast
• 1 head (medium-sized, roughly 4 cups of florets) cauliflower
• 2 cups baby spinach
• 1 cup broccoli florets
• 1 large (shredded) carrot
• 1 small (thinly sliced) red bell pepper
• 1 small (sliced) avocado
• 1 cup (shredded) red cabbage
• 3 tablespoons extra virgin olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon (divided) salt
• 0.5 teaspoon black pepper
• 1 tablespoon lemon juice
• 2 tablespoons tahini
• 2 tablespoons water
• 1 teaspoon honey

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the cauliflower into small florets and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with garlic powder, paprika, 1/2 teaspoon of salt, and black pepper. Toss to coat evenly. Roast in the oven for 20-25 minutes, flipping halfway through, until golden brown.

Step 3

While the cauliflower is roasting, prepare the chicken breasts. Rub them with 1 tablespoon of olive oil and season with 1/2 teaspoon of salt and black pepper. Heat a skillet over medium heat and cook the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the skillet and let rest for 5 minutes before slicing.

Step 4

In the meantime, steam the broccoli florets for 3-4 minutes until tender but still crisp.

Step 5

Prepare your dressing: In a small bowl, whisk together tahini, lemon juice, water, honey, and a pinch of salt. Adjust the consistency with more water if needed.

Step 6

Assemble the Buddha Bowls: Divide the baby spinach between two bowls as the base. Arrange the roasted cauliflower, steamed broccoli, shredded carrot, sliced red bell pepper, avocado slices, and shredded red cabbage in sections on top of the spinach.

Step 7

Add the sliced chicken breast to the bowls. Drizzle the tahini dressing over the top.

Step 8

Serve immediately and enjoy your vibrant, Paleo-friendly Buddha Bowl!

Nutrition Facts

Serving size	(1558.0g)

Amount per serving	% Daily Value*
Calories	1471.9

Total Fat 78.6g	0%
Saturated Fat 13.6g	0%
Polyunsaturated Fat 2.3g
Cholesterol 341.3mg	0%
Sodium 4753.1mg	0%
Total Carbohydrate 72.3g	0%
Dietary Fiber 27.8g	0%
Total Sugars 28.5g
Protein 137.9g	0%

Vitamin D 0IU	0%
Calcium 2690.2mg	0%
Iron 10723.8mg	0%
Potassium 3868.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.7%

Protein: 35.6%

Carbs: 18.7%