Meal Prep Buddah Bowl

I have a habit of meal prepping my lunches, so here's one of my favorites.


3 boneless, skinless chicken breasts

1 can of chickpeas, drained and rinsed

1 sweet potato, medium to large

1 cup uncooked quinoa

2:1 ration soy sauce to sesame oil



spices - turmeric, garlic powder, onion powder, red pepper flakes, cumin

To Make:

1. Preheat your oven to 350 degrees. Dice your sweet potato into bite size pieces and roast in the oven for about 35-40 minutes.

2. While the sweet potatoes are roasting prepare your quinoa according to the package and set aside in a large bowl when finished.

3. Drain and rinse your chickpeas, then dump them into a a frying pan that was sprayed with some cooking oil. Season with turmeric, garlic powder, onion powder, red pepper flakes, and cumin. Use as much or as little as you want, this combination is quite flavorful and you don't need a whole lot to get the flavor. If you don't like spicy, leave the red pepper flakes out. You're going to fry these just long enough to heat them through and get them coated with the seasoning. When the chickpeas are finished, dump into the bowl with the quinoa.

4. Use the same frying pan for the chicken and spritz it again with cooking oil. Use the same seasonings and season your chicken and cook until the internal temperature reaches AT LEAST 165 degrees. Dice into bite sized pieces and into the bowl it goes with the quinoa and chickpeas.

5. By now your potatoes should be done, you know where they're going, into the bowl. You can also add a vegetable to this if you want, I frequently use broccoli, but I didn't have any and the recipe is just as good without.

6. Mix your bowl together, and now we're going to make the sauce. Combine a 2:1 ratio of soy sauce to sesame oil. I use about 2tbsp low sodium soy sauce and 1tbsp of sesame oil. Squeeze in about a teaspoon of honey, and some siracha. I typically use about a teaspoon of siracha as well. Mix the sauce together really well, then pour into your bowl. Mix the bowl together until the sauce is evenly coating everything.

This makes about 4.5 servings; I use 2 cup Pyrex containers and I get 4 full to the top containers and half of a container. If you don't like spice, adjust the siracha and red pepper flakes to your preference.

Quick Story:

So, real quick since this was a long recipe. I was super spoiled as a kid and only really ever ate fresh cooked food every day. My mom was a stay at home mom starting in about 2001, and she always had dinner cooked for us every night. She could cook for an army, and I swear we ate everything and very rarely had leftovers. Because of this, as an adult I realized I do not like reheated food. There's very few foods that I'll eat reheated, and I found that I had to find recipes I'll reheat and eat and it'll still taste amazing. This is one of those recipes, I also have an enchilada recipe that I'll share next time I make it that is super good reheated. Does anyone else have this problem? I think it's what made me end up gaining weight (and I'm super lazy 95% of the time now). I learned to cook by learning to feed 5+ people and now I'm cooking for me and it's a disaster sometimes. Hope you all try this and enjoy it! :)

3 views0 comments

Recent Posts

See All