Turkey buddha bowl

A buddha bowl is great, it is healthy, colorful, oh and did I forget… it is great for an instagram story too, who are we kidding?

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The idea of buddha bowls is a bowl of with a bunch of different foods (vegetables, grains, protein, seeds, etc.) all in small portions, placed on it. Buddha bowls are also great for meal prepping, you can cook or chop the foods you´re using one day and eating it for the next few days.

Adn the best part is, you basically need no cooking skills to end up with a beautiful bowl, and an awesome picture too.

Now the recipe is for one buddha bowl, but you can easily double or triple the quantities if you´re mealprepping or cooking for more people.

Turkey buddha bowl
Prep Time
15 mins
Cook Time
15 mins
Servings: 1
  • 1/4 C long grain rice or basmati rice
  • 1/3 zucchini
  • 1/4 avocado
  • 1/2 tomato
  • 1/2 sweet corn on the cob
  • 1/2 pounds (200 gr) turkey breast
  • 2 C canons or arugula or mixed
  • black pepper to taste
  • salt to taste
  • garlic salt to taste
  • olive oil for cooking and as a dressing
  1. In a pot, bring about 1 1/2 cups of water to a boil. Once boiling add in the rice and cook until the grain is soft, about 16 minutes. Then drain the excess water.

  2. In the mean time, preheat a pan to medium heat and add some olive oil. Meanwhile, slice the zucchini, chop the tomato in big pieces, slice the avocado and cut the corn in half.

  3. Once the pan is hot cook the zucchini, adding some black pepper, salt and garlic salt. Flip each slice only once, when they are roasted. Set the zucchini aside in a plate, add some more oilive oil and now cook the corn cob pieces, turning them until roasted too, and also set them aside once ready. Then cook the turkey flipping it only once, and seasoning with salt, pepper and garlic salt. Once the turkey is cooked, slice it.

  4. In a deep plate, place the canons or arugula. Then start placing everything on top. Start with the turkey on one side, the corn cob next to it, then the rice, tomato, and the avocado to complete the circle, and lastly put the zucchini in the middle of the plate.

  5. Drizzle some olive oil and some more salt on top of it all.

Author: Andrea Gámez

Interior designer, Photographer, Food blogger and lover, painting entusiast and a sucker for art. / MEXICO

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