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Buddha bowl recipes are always varied, crunchy and tasty. This dish combines fruit, vegetables, protein (animal or vegetable) and grains. This Buddha bowl version is bursting with flavour and is extra colourful: yellow turmeric/curry powder, red tomatoes, and orange sweet potatoes. Remember, colour means vitamins and minerals! Pssst… you can double the curry yogurt sauce - one part to marinate the chicken and the other part to enjoy with the Buddha bowl.
Servings: 4
Preparation time: 20 min
Cooking time: 20 min
Refrigeration time: 8 hours


Curry yogurt sauce
 125 ml (½ cup) plain Greek yogurt
 30 ml (2 tbsp.) curry powder
 10 ml (2 tsp.) turmeric
 15 ml (1 tbsp.) hot sauce
 15 ml (1 tbsp.) maple syrup
 3 garlic cloves, finely chopped
 Salt and pepper to taste

Buddha bowl
 3 medium sweet potatoes, finely diced
 Olive oil
 30 ml (2 tbsp.) curry powder
 Salt and pepper to taste
 A few leaves of romaine or Boston lettuce
 125 ml (½ cup) cherry tomatoes, cut in half
 60 ml (¼ cup) dried cranberries
 125 ml (½ cup) cashews, coarsely chopped
 125 ml (½ cup) feta cheese, crumbled
 350 g (¾ lb) boneless skinless chicken thighs, cut into strips
1. In a large bowl, combine all the ingredients for the yogurt curry sauce. Add the chicken strips to the yogurt sauce. Marinate for at least 8 hours.
2. When ready, preheat the oven to 220 °C (425 °F). Line a baking sheet with a silicone mat or parchment paper.
3. Place the sweet potatoes on one side of the baking sheet. Drizzle the sweet potatoes with olive oil and season. On the other half of the baking sheet, place the chicken strips. Cook for 20 minutes or until chicken is ready.
4. Meanwhile, assemble the bowls with the lettuce leaves, cherry tomatoes, dried fruit and nuts.
5. Add the sweet potatoes and chicken to the Buddha bowl. Garnish with feta cheese.
Choose a nice variety of vegetables for this Buddha bowl. Consider radishes, avocado, carrots, red cabbage, spinach, broccoli, etc. Fresh or roasted is optional for step 3, just be creative!
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