For the sun-dried pesto, simply add the sun-dried tomatoes (packed in oil), garlic, tahini and lemon juice to a food processor and pulse until combined. Add in the walnuts and pulse until broken down. Then just steam up some broccoli, saute the spinach, bake a couple chicken tenders and cook the riced cauliflower according to package directions.
Assemble the buddha bowl by placing the riced cauliflower on the bottom, then top with the steamed broccoli, sautéed spinach, chicken tenders and a big scoop of the delicious pesto. We sprinkled to the top with our favorite seasoning from Trader Joe’s, it’s called Everything but the Bagel. If you haven’t had this stuff, you have to buy some. It’s so good and we literally put it on everything! Ha!
- 2 chicken tenders, trimmed
- good quality olive oil
- 1 C brocolli florets, steamed
- 1 C spinach, stemmed
- ½ C cauliflower rice, prepared
- Everything but the bagel seasoning (Trader Joe’s)
- kosher salt and cracked pepper
- 7-8 oz jar sundried tomatoes packed in oil
- 1 clove garlic
- juice of 1 medium lemon
- 1 Tbsp tahini
- ¼ C water
- ¼ C walnuts, toasted
- kosher salt & cracked pepper
- Preheat oven to 375. Line a small rimmed baking sheet with parchment paper. Cover chicken with
- tsp olive oil and a pinch of salt, sprinkle both sides with everything seasoning. Bake for 18 minutes.
- Using a food processor add sundried tomatoes with oil, garlic, lemon juice, tahini and water. Pulse on high until completely incorporated. Add walnuts and pulse until broken down. Season with S&P to taste.
- Heat a skillet over medium heat with 1 tsp olive oil. Add spinach and cook for about 1 minute until wilted. Remove from heat and set aside.
- Assemble bowl with cauliflower rice on the bottom. Top with steamed brocolli, sauteed spinach, chicken and a big spoonful of sundried tomato pesto. Sprinkle a few shakes of everything seasoning over the bowl and serve immediately.