Why I Love This Recipe

These chicken Buddha bowls are the kind of meal that somehow feels fresh, filling, and comforting all at once. You can load them up with your favorite toppings, make them as spicy as you like, and switch things around depending on what you already have in the fridge. The creamy tahini dressing and sriracha aioli bring everything together with the perfect mix of sweet, tangy, and spicy flavor.

Enjoying The Leftovers

These bowls are best assembled fresh, so keep the components separate until you’re ready to eat.

Storing

Store the chicken, rice, black beans, vegetables, avocado, and sauces in separate airtight containers in the refrigerator for up to 4 days. Wait to slice the avocado until serving for the freshest texture.

Reheating

Warm the chicken, rice, and black beans in the microwave or a skillet until heated through. Add the fresh toppings, tahini dressing, and sriracha aioli just before serving.

A bowl of chicken, black beans, cilantro, jalapeños with a dressing on top, all on a bed of brown rice.
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Chicken Buddha Bowls

If you're looking for an easy Chicken Buddha Bowl recipe that's actually satisfying, this one checks every box. It's packed with protein, fresh toppings, and the most flavorful sauces.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
US M
Servings 6

Ingredients

  • 1 lb chicken breasts
  • 1 tbsp avocado oil
  • 1 cup brown rice
  • 1 , 15 oz can black beans, drained and rinsed
  • 1 small green cabbage, finely chopped
  • 1 avocado
  • 2 jalapeños, thinly sliced
  • 2 green onions, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • Salt and pepper
For the dressing
  • 1/3 cup olive oil
  • 1 tbsp tahini
  • 1/2 cup shredded carrots,
  • 1/4 cup rice vinegar
  • 1 tsp minced garlic
  • 1 tsp ginger powder
  • 2 tbsp soy sauce
  • 2 1/2 tbsp honey
  • 1/2 tsp sesame oil
For the sriracha aioli
  • 3 tbsp mayo
  • 3 tbsp sriracha
US – M

Instructions

  • Heat a large pan over medium-high heat. Season both sides of the chicken with salt and pepper.
  • Lightly coat the pan with avocado oil, then add the chicken. Cook for 5-7 minutes per side, or until fully cooked. Transfer to a cutting board, let it rest for a few minutes, then cut it into bite-sized pieces.
  • While the chicken cooks, prepare the brown rice according to the package directions.
  • Add all of the dressing ingredients to a blender and blend on high until smooth and creamy, about 1 minute.
  • In a small bowl, stir together the mayo and sriracha to make the sriracha aioli.
  • Warm the black beans in a small saucepan or in the microwave until heated through.
  • Divide the cooked rice between bowls, then top with the chicken, chopped cabbage, black beans, avocado, green onions, and jalapeños. Finish with fresh cilantro, a drizzle of the Asian dressing, and a dollop of the sriracha aioli before serving.

Equipment

rice cooker
saute pan
cutting board
measuring cups

Nutrition Per Serving

Calories: 618kcal | Carbohydrates: 62g | Protein: 29g | Fat: 30g | Fiber: 14g