Buddha Bowl Recipe

Rinse rice under cold water until water runs clear. Combine rice, water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer 18–20 minutes for Jasmine or 35–40 minutes for brown rice until water is absorbed and rice is tender. Remove from heat and let rest covered 10 minutes, then fluff with a fork.

Chicken

Pat chicken strips dry and season lightly with 1/4 tsp salt and 1/8 tsp pepper. Heat 1 tbsp neutral oil in a skillet over medium-high heat. Sear chicken in a single layer 3–4 minutes per side until internal temperature reaches 165°F (74°C) and edges are golden. Remove from pan and keep warm.

Tofu

Press tofu 15–30 minutes to remove excess water. Toss cubes with 1/4 tsp salt and 1 tsp cornstarch (optional) for crisping. Heat 1 tbsp neutral oil in a nonstick skillet over medium-high heat and cook tofu, turning occasionally, until golden and crisp on at least three sides, about 8–10 minutes. Remove and keep warm.

Vegetarian option

If making a fully vegetable bowl, omit chicken/tofu and increase sautéed vegetables quantity as desired.

Heat remaining 1 tbsp oil in a large skillet or wok over medium-high heat. Add minced ginger and lemongrass (from the sauce prep) and sauté 30 seconds until fragrant. Add carrots, broccoli, and mushrooms and stir-fry 3–4 minutes until starting to soften. Add snap peas and red bell pepper and cook 2–3 more minutes until vegetables are crisp-tender. Stir in baby spinach or mixed greens and cook 30–60 seconds until wilted. Season with 1/4 tsp salt and 1/8 tsp pepper. Remove vegetables from heat and keep warm.

While rice cooks, combine minced ginger, minced lemongrass, garlic, rice vinegar, lime juice, honey or maple, 2 tbsp water, 1/2 tsp sesame oil, and 1/4 tsp salt in a small bowl. Whisk until combined. Taste and adjust acidity or sweetness. This sauce may be served chilled or gently warmed.

If using teriyaki, whisk together soy sauce or tamari, mirin, and brown sugar in a small saucepan. Mix 1 tsp cornstarch with 2 tbsp water to make a slurry. Bring sauce to a gentle simmer and stir in slurry. Cook 1–2 minutes until slightly thickened. Remove from heat. For gluten-free bowls omit this sauce and use tamari only if needed.

To make baked wonton strips: preheat oven to 375°F (190°C). Brush wonton wrapper strips lightly with oil, spread on a baking sheet, and bake 6–8 minutes until crispy and golden (watch closely). Or fry in 1/2 inch oil at 350°F (175°C) until golden, then drain. If you require gluten-free, omit wonton strips.

Divide cooked rice between bowls (about 3/4–1 cup cooked rice per bowl for 4 servings). Arrange sautéed vegetables on one side and protein (chicken, tofu, or extra veggies) on the other. Drizzle 1–2 tbsp ginger & lemongrass sauce over the bowl and, if using, 1–2 tbsp teriyaki sauce over the protein. Garnish with baked wonton strips (if using), toasted sesame seeds, and sliced scallions. Add lime wedges and fresh herbs. Add chili flakes or sriracha to taste.

To make gluten-free: choose Chicken or Veggie (no wontons), use tamari instead of soy sauce, and omit teriyaki sauce. To make vegan: choose Veggie or Tofu option, use maple syrup instead of honey, and omit fish-based ingredients (none included here).