ELX Buddha Bowl
Ingredients
Instructions
1. Mix together coconut milk, olive oil, garlic, ginger, salt and lime juice. Pour over chicken and let marinade for at least 30 minutes or as long as 12 hours.
2. In a large pan, heat coconut oil over medium heat. Add yams and reduce to medium low, cook until tender and crisp (about 20 minutes). Flipping occasionally.
3. Warm up grill. Grill chicken for about 6 - 8 minutes on each side, or until cooked and set a side.
4. Toss about 3 tbsp of dressing with greens. Take 4 large bowls and divide greens between them. Then get creative...topping each bowl evenly with bell pepper, beets, carrots, sprouts, tomatoes, olives, yams, cucumbers and avocado.
5. Slice chicken and divide up evenly amongst bowls. Add a tablespoon of hummus to each bowl and garnish with seeds. Serve with additional dressing on the side and enjoy!!
....feta or goat cheese with also make a great addition here, if you are not dairy free :)
Comments
THE BEST DINNER I've had/made in a while!!
I had a friend over to test this one out with me and when she asked "what is a budda bowl", I excitedly replied it's a great big bowl of veggies and yummy toppings. To which, she said "so...salad". LOL!! I guess so but seriously an awesome way to spice up your salad life.