Veggie-Packed Buddha Bowl

Name: Veggie-Packed Buddha Bowl
Yield: 2
Ingredients: 1 head garlic; ½ cup olive oil; ½ teaspoon salt; ½ teaspoon pepper; 2 tablespoons water; 2 tablespoons fresh lemon juice; 1 tablespoon dijon mustard; 1 lb chicken breast, cubed; 1 ½ teaspoons ground turmeric; ½ teaspoon onion powder; ½ teaspoon ground cumin; 1 pinch salt; 1 pinch black pepper; 1 tablespoon olive oil; 3 cups brown rice, cooked; 1 cup red cabbage, shredded; 1 avocado, pitted, peeled, and thinly sliced; 1 cup carrot, shredded; 1 cup cherry tomatoes, halved; ¼ cup green onion, thinly sliced

Recipe by Joey Firoben from tasty.co

Dinner

Ingredients

2 servings

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1 head garlic
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½ cup olive oil
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½ teaspoon salt
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½ teaspoon pepper
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2 tablespoons water
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2 tablespoons fresh lemon juice
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1 tablespoon dijon mustard
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1 lb chicken breast, cubed
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1 ½ teaspoons ground turmeric
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½ teaspoon onion powder

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½ teaspoon ground cumin
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1 pinch salt
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1 pinch black pepper
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1 tablespoon olive oil
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3 cups brown rice, cooked
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1 cup red cabbage, shredded
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1 avocado, pitted, peeled, and thinly sliced
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1 cup carrot, shredded
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1 cup cherry tomatoes, halved
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¼ cup green onion, thinly sliced

Instructions

Preheat the oven to 325°F (170°C).
Make the dressing: Use a knife to slice off the top third of the head of garlic, just enough so that all of the cloves are exposed but the head remains intact.
Fill a small ovenproof saucepan with the olive oil and place the garlic bulb, cut side down, in the oil. Cover the pan with a lid and transfer to the oven.
Bake for 40 minutes, until the garlic has softened and is easily pierced with a paring knife. Let cool.
Once the garlic and oil have cooled enough to handle, squeeze the cloves out of the garlic skin into a blender.
Add the salt, pepper, water, lemon juice, and mustard to the blender. Puree until smooth.
With the blender still running, slowly add the oil from the saucepan in a steady stream. The dressing should be a creamy and slightly thick. Set aside.
In a medium bowl, season the chicken with turmeric, onion powder, cumin, salt, and pepper. Toss until evenly coated.
Heat the oil in a large skillet over medium-high heat. Add the chicken to the pan and sauté until firm and cooked through, about 4 minutes. Remove the pan from the heat.
To build the buddha bowls, divide the rice between 2 serving bowls. Top with shredded cabbage, sliced avocado, turmeric chicken, shredded carrots, halved cherry tomatoes, and green onions and drizzle with roasted garlic dressing.
Enjoy!