Healthy Asian buddha bowl recipe

Bowls are an easy-to-assemble lunch or dinner. Food photography by Darrin James.

Packed with grains, protein, vegetables, dressings and healthy sprinkles, buddha bowls are easy to tailor to different diets and tastes. This version by Faye James is gluten-free, high-protein and high in fibre.

By Faye James

SERVES: 2 PREP: 10 minutes COOK: 15 minutes

Ingredients for healthy Asian buddha bowl recipe

1 cup water

1 whole star anise

1 Ceylon tea bag

1 tbsp of coconut sugar

2 chicken breast fillets, trimmed

1 tbsp tamari sauce

2 tsp sesame oil

1 cup of brown rice, cooked

1 bunch bok choy, chopped and blanched

a handful of sugar snap

peas, trimmed, blanched and halved

toasted sesame seeds and beansprouts, to serve

Method to make healthy Asian buddha bowl recipe

Put the water, star anise, tea bag and sugar in a saucepan and bring to the boil. Add the chicken, reduce heat to a simmer and poach for about 15 minutes.

Remove the chicken and star anise and set the chicken aside for 10 minutes to rest. Reserve the liquid and add the sesame oil and tamari sauce.

Slice the chicken and arrange on the rice alongside the blanched veggies.

Drizzle with sauce and top with a sprinkle of sesame seeds and a few beansprouts.

Citro nutrition tip

Want a keto‑friendly low-carb version? Sub the brown rice for riced cauliflower.

Faye James is a member of the Nutrition Council Australia and associate member of the Australian Menopause Society. She is the author of The Menopause Diet.

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