Spring buddha bowl

Yippee asparagus is back in season!

Got slightly excited to find them amongst the vegetables this week, (yes i know, right! 😉) but this beauty of a prebiotic food fitted perfectly into this buddha bowl, roasted slightly with a drizzle of oil and sprinkle of sea salt. Simplicity at its best. Not to mention the creamy sauce and chargrilled chicken.


So easy. So tasty. Summers a coming!

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Yields: 4

What You Need:

• 225g asparagus, ends trimmed
• 2 tbsp olive oil, divided
• sea salt
• freshly ground black pepper
• 500g boneless skinless chicken breasts
• 1 tsp garlic powder
• 1 tsp dried oregano

FOR THE DRESSING

• 1 cup Greek yogurt
• 1 1/2 cup chopped basil leaves
• 1/2 cup chopped parsley
• 1/4 cup chopped chives (plus more for garnish)
• 1/4 cup lemon juice
• 1 cloves garlic, coarsely chopped

FOR THE BOWLS

• 4 cup cooked brown rice
• 1 avocado, sliced
• 1 cup halved cherry tomatoes

What to Do:

1. Roast asparagus: Preheat oven to 180°C. On a large baking sheet, toss asparagus with 1 tablespoon oil and season with salt and pepper. Bake until the asparagus is tender, about 15 minutes.
2. Cook chicken: Heat remaining olive oil in a large skillet over medium heat. Season both sides of chicken with garlic powder, dried oregano, salt and pepper. Add chicken to the hot skillet and cook until golden and cooked through, about 8 minutes per side. Remove from heat and let rest for 10 minutes before slicing into strips.
3. Make dressing: To a food processor, add yogurt, basil, parsley, chives, lemon juice, and garlic. Pulse until smooth then season with salt and pepper to taste.
4. Assemble bowls: Divide rice between 4 serving bowls. Top with avocado, cherry tomatoes, cooked chicken and roasted asparagus. Drizzle dressing over each bowl. Serve immediately.

Inspired by delish 


Enjoy!