Sunday Sup: Budha Bowl Reboot

I fell down a Delish worm hole recently, watching videos for countless meals that I thought would be way better with a few tweaks towards Paleo. So I made some.

Budha Bowl Reboot (If you want the original Delish Budha Bowl it’s here.)

Preheat your oven to 425. Line a baking sheet with parchment paper.

Chop 2 medium sweet potatoes into small cubes. Dice one medium red onion. Throw both on the pan and coat with Olive Oil. I use one of those handy spray cans of olive oil. Add a grind or two of sea salt. Roast for 25-30 minutes. You want both soft and caramelized.

In the mean time….make your sauce.

2 tbsp peanut butter, you can use sun butter if you are anti peanut but I wouldn’t recommend almond butter, it gives a different flavor. 1 tbsp honey. 3 tbsp rice wine vinegar. 1 teaspoon minced garlic. 2 tbsp Tamari, gluten-free. Stir until well incorporated. Add 1-2 tbsp sesame oil, depending on how much you like the flavor and then balance with 1-2 tbsp olive oil. Total 3 tbsp oil. Whisk like mad until it emulsifies.

You could grill your own chicken breast. You could. But why bother when you can buy pre grilled sliced chicken. smiles. Chop that up.

I stirred my potatoes and onion a few times and added a bit more olive oil spray. In the last few minutes before they were done, I sautéed riced cauliflower in butter. The secret to getting a good rich flavor is lots of butter. Or ghee, fine, use ghee. But you need it to make the cauliflower not taste like cauliflower. I cook until it picks up a pinch of brown color. And buy the pre riced cauliflower, save yourself the effort and waste of food processing it. It doesn’t all rice when you do it that way and then after you have to wash the food processor.

Ready for assembly: riced cauliflower in the bottom, then chicken, fresh baby spinach, and sweet potato/onion on top. Drizzle the dressing over the whole mess and yum!img_20170226_172813

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