Christine's buddha bowl

Buddha bowls are a great use of left overs (pretty much anything can be used).  It's also a great salad bar option for entertaining.  People can put whatever they want in.  Traditionally it is a vegetarian dish and consists of a green, grain and bean.

Here's what I love to use:

One part:  Favorite green salad mix

One part:  any kind of wild or brown rice with sauteed sweet or green onions and mushrooms

One part:  butternut squash:   Mix in a bowl the chunks of squash with 1/4 onion sliced thin and 3 cloves of garlic sliced thin.  Sprinkle a healthy amount of garam masala spice and  dress with favorite oil and vinegar.  Roast at 350 degrees for 20 min.

One Part:  Your favorite humus, lentils or legumes of any kind and prepared any delicious way

One part:  Any other grain such as sprouted wheat, or a whole wheat salad.

Here are condiments that can be dished up or added to bowl:

Nuts, sliced veggies of any kind, radishes, fruit of any kind, any kind of roasted veggie.  I love to use edamame, fresh cilantro, basil and/or parsley

Can be served with a hard boiled egg or a fried egg placed on top of bowl.

My favorite is to add a protein, such as strips of korean beef or roasted chicken, even grilled fish

My recipe for roasted chicken:

Whole chicken, cleaned, oiled with favorite olive oil and spices sprinkled all over (fresh rosemary, mint, and basil muddled (ground with pestle and mortar),  also salt, pepper, paprika).

Stuff with:
 3-7 whole garlic cloves peeled
1 lemon cut in wedges
1 lime cut in wedges
1/2 orange cut in wedges
1/4 onion cut in wedges

Prepare oven bag and place stuffed chicken in oven bag, breast side down in glass pan.  Don't forget to cut 3 or 4 slits in top of bag for venting

Roast 350 degrees for 1-2 hours depending on size of chicken until internal temperature reaches 160 degrees.

Use drippings for gravy or to cook the rice in.

Cut up and eat hot or cold.