Love for the Buddha bowl

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:

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Add spinach sautéed quickly in olive oil:

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

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

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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!”)

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

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

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