We’re big fans of one-bowl meals. So when Buddha bowls began popping up on menus around the neighborhood, I was immediately intrigued. And, of course, I couldn’t resist trying to recreate them at home.

Easy peasy — especially when you keep it super simple.

I start with brown rice:

Add spinach sautéed quickly in olive oil:

Then chicken cut into bite size pieces (this is boneless, skinless chicken thighs baked without seasoning to 165 degrees):

And then shredded carrots, steamed, and a few dashes of soy sauce:

Lastly, top with a fried egg. (Side note: I knew I’d succeeded when Mike walked in the kitchen, saw this and said, “Hey! It’s one of those Buddha bowls!”)

It doesn’t stay pretty for long, once you dice the egg to mix the yolk with the rice, chicken and vegetables:

It also won’t stay full for long. Seriously, it’s that good. (And did I mention easy?)