I love how nourishing a Buddha bowl sounds. I do lots of variations of these for dinner because they are so versatile, so customizable and so darn delicious! Plus, I just feel good eating them. Some favorites include bean and rice bowls and vegetarian Greek grain bowls for a vegetarian option, chicken shawarma rice bowls and salsa chicken grain bowls. Today’s recipe for brown rice Buddha bowls features chicken, edamame, bell peppers and carrots. It’s all drizzled with a 5-minute soy ginger dressing that just ties everything together and puts these bowls over the top. These bowls are colorful and so delicious. They’d make a great lunch or easy dinner. OK, let’s get cooking. Now, I’ve got some notes, tips and substitutions coming up below on how to make bang bang shrimp. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
Brown rice: This is my go-to grain for this recipe, but you could certainly use white rice or a jasmine or basmati rice. You could also substitute farro, quinoa or another grain if preferred. Edamame: You can buy cooked, shelled frozen edamame and just thaw it to use for this recipe. Or cook it yourself while the brown rice is cooking. Chicken: This needs to be already cooked for this recipe, so please plan accordingly. You can use grilled or roasted chicken or use a rotisserie chicken from the store. Veggies: Feel free to swap in any of your favorite veggies for these bowls. Dressing: The homemade soy ginger dressing is so, so good. You could also use your favorite Asian-style store-bought dressing.
This recipe is very versatile and flexible. Speaking of, here are a few ideas for other variations you can try. (As I said, I LOVE making bowls!)
Recipe Variations:
- Leave off the chicken and make this a vegetarian meal.
- Use chickpeas instead of the edamame.
- Add sliced sugar snap peas to this with the other veggies, or in place of a veggie.
- Try topping with ¼ cup chopped peanuts for some extra crunch. Last thing, you can definitely meal prep this to have on hand for lunch or dinner later in the week. I recommend arranging everything in your container and storing the dressing separately. Then you are ready to heat, add the dressing and enjoy. I hope you give this a try for a new fun bowl recipe. Enjoy! XO, Kathryn Brown rice: This is my go-to grain for this recipe, but you could certainly use white rice or a jasmine or basmati rice. You could also substitute farro, quinoa or another grain if preferred. Edamame: You can buy cooked, shelled frozen edamame and just thaw it to use for this recipe. Or cook it yourself while the brown rice is cooking. Chicken: This needs to be already cooked for this recipe, so please plan accordingly. You can use grilled or roasted chicken or use a rotisserie chicken from the store. Veggies: Feel free to swap in any of your favorite veggies for these bowls. Dressing: The homemade soy ginger dressing is so, so good. You could also use your favorite Asian-style store-bought dressing. Make ahead: If you are meal prepping this recipe, cook everyting and divide into bowls or containers for storing. Keep the dressing separate in a small jar. When ready to enjoy, heat the rice, chicken and veggie mixture until warmed through, then drizzle with the dressing and enjoy.
