Fajita Buddha Bowl

Who doesn’t love an easy meal? Likewise, many of our clients are busy and looking for healthy eating solutions. This Fajita Buddha Bowl is a perfect option for hectic weeknights and fits within a Mexican-inspired meal. Also, this recipe fits into a “meal theme” such as leftovers or Buddha bowls. In my newest blog, 15 Fun (& Unique) Dinner Themes, I explore how we can use dinner themes or meal ideas to inspire creativity within the category. Plus, using a meal theme cuts down on decisions because we can come up with an idea that fits within that specific category, such as Taco Tuesday, Meatless Monday or Buddha Bowls.

I love this Fajita Buddha Bowl meal because you could use up leftover ingredients from Taco Tuesday or a Fajita Fiesta night. They also can make for a very tasty lunch! Additionally, if you are into meal prep (click here to read my Top 3 Tips for Meal Prep Success) you can prepare components for this dish such as the grain, veggies and protein in advance.

• Prep time: 10-20 minutes
• Cook time: 10- 15 minutes
• Serves: 3-4

Ingredients:

• 1 cup brown rice/bulgur/quinoa, cooked according to package instructions
• 2 chicken breasts
• ½ tbsp chili powder
• ½ tbsp cumin
• ½ tbsp oregano
• ½ tbsp paprika
• ½ tbsp cayenne pepper (for extra heat)
• Pinch of Kosher salt and fresh ground pepper
• 1 tbsp canola oil, divided
• 19 oz can of black beans, rinsed and drained
• 1 cup cherry tomatoes, chopped
• 1 bell pepper, chopped
• Guacamole, see recipe
• Arugula or spinach
• plain yogurt or light sour cream

Optional Garnish: Cilantro, parsley and lime wedges

Directions Fajita Buddha Bowl

1. Firstly, cook your rice/bulgur or quinoa according to package instructions. Set aside when cooked. This could also be prepared in advance.
2. Secondly, in a large plastic bag, combine all spices (chili powder, cumin, oregano, paprika, cayenne, salt and pepper).
3. Add chicken breasts to the plastic bag with spices. Seal the bag and move the chicken around so the spices coat the chicken. Allow this to sit for at least ten minutes or overnight if you would like to prep ahead.
4. Slice seasoned chicken into chunks.
5. Add oil to large fry pan, and heat to medium-high heat. Add seasoned chicken to the fry pan and cook for about 10 minutes or until no pink remains. Set chicken aside.
6. In your large fry pan, add about ½ tbsp oil and toss in black beans to lightly coat in oil and serve warm. Note: You can skip this step and enjoy the black beans cold as well.
7. Prepare the guacamole according to this recipe or can add slices of avocado for a speedier alternative.
8. On a wide-rimmed bowl (or in a lunch container) combine all ingredients to create your Fajita Buddha Bowl. This recipe is adaptable to include leftover ingredients or favourite additions such as sautéed onions or sautéed peppers instead of raw.
9. Finally, garnish with fresh cilantro or parsley and serve with lime wedge and dollop of plain yogurt.

Now’s your turn! I’d like to know if and how you enjoy making Buddha Bowls. Additionally, do you add leftover ingredients and have them as part of lunch or a warm dinner?

Fajita Buddha Bowl

Yield: 3-4

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

This Fajita Buddha Bowl is so easy to prepare & makes for great leftovers!

Print

Ingredients

• 1 cup brown rice/bulgur/quinoa, cooked according to package instructions
• 2 chicken breasts
• ½ tbsp chili powder
• ½ tbsp cumin
• ½ tbsp oregano
• ½ tbsp paprika
• ½ tbsp cayenne pepper (for extra heat)
• Pinch of Kosher salt and fresh ground pepper
• 1 tbsp canola oil, divided
• 19 oz can of black beans, rinsed and drained
• 1 cup cherry tomatoes, chopped
• 1 bell pepper, chopped
• Guacamole, see recipe
• Arugula or spinach
• Plain yogurt or light sour cream
• Optional Garnish: Cilantro, parsley and lime wedges

Instructions

1. Cook your rice/bulgur or quinoa according to package instructions. Set aside when cooked. This could also be prepared in advance. 
2. In a large plastic bag, combine all spices (chili powder, cumin, oregano, paprika, cayenne, salt and pepper). 
3. Add chicken breasts to the plastic bag with spices. Seal the bag and move the chicken around so the spices coat the chicken. Allow this to sit for at least ten minutes or overnight if you would like to prep ahead. 
4. Slice seasoned chicken into chunks. 
5. Add oil to large fry pan, and heat to medium-high heat. Add seasoned chicken to the fry pan and cook for about 10 minutes or until no pink remains. Set chicken aside. 
6. In your large fry pan, add about ½ tbsp oil and toss in black beans to lightly coat in oil and serve warm. Note: You can skip this step and enjoy the black beans cold as well. 
7. Prepare the guacamole according to this recipe or can add slices of avocado for a speedier alternative. 
8. On a wide-rimmed bowl (or in a lunch container) combine all ingredients to create your Fajita Buddha Bowl. This recipe is adaptable to include leftover ingredients or favourite additions such as sautéed onions or sautéed peppers instead of raw. 
9. Garnish with fresh cilantro or parsley and serve with lime wedge and dollop of plain yogurt.