If you are looking for a fresh, easy, summery bowl recipe, then your search is over. This rotisserie chicken Buddha Bowl with pomegranate sauce can be made in just under 45 minutes and will satisfy the entire family.
All About Buddha Bowls
Buddha bowls are fun nutritious meals that you can make by combining just about anything that you already have in your fridge or pantry.
For each recipe we will always start with a base of grains or greens and a couple scoops of veggies. Next, a side of lean protein and a nice sauce and crunch to top it off with.
Anytime you create a bowl with all of those flavor profiles, you are making a Buddha Bowl!
The Beauty of Buddha Bowls
Buddha bowls are so easy to make because you can use leftovers or anything that you already have on hand. It is simple to get creative with substitutes and use any veggies that you happen to have. Just remember this simple formula:
For this fresh bowl, we will create a combination of herbs and sweet pomegranate sauce that will leave you feeling healthy and full.
+ For GRAINS: Check the pantry! Quinoa? White or brown rice? Perfect!
+ For PROTEIN: We used a store bought rotisserie chicken. Easy enough to make, am I right? You can also use: leftover chicken from other meals, frozen pre-cooked chicken breasts, or pre-marinated chicken breasts.
+ For SAUCE: We will be making a sweet pomegranate sauce with just a bit of citrus. This sauce needs about 1 hour to simmer so start ASAP or keep reading to find which sauce you can buy.
+ For CRUNCH: A combination of pomegranate seeds and almonds (or any chopped nuts).
Easiest Way to Roast Vegetables in the Oven
It is super convenient to use an oven roasting method to cook all of the veggies at the same time. Use a large baking sheet so all of the vegetables can be spread out and cooked evenly.
You can never go wrong with simple seasoning on roasted vegetables! Choose any vegetables you want and use these ingredients to coat.
- Slice the avocados or search for a cold veg in your fridge to add into your bowl while the vegetables roast.
- For vegetarians: Skip the rotisserie chicken and this try using this recipe for roasted veggies and tofu!
How to Cut a Rotisserie Chicken
Cut, pull off drumstick and thigh
Remove wings on both sides and set aside
Cut or pull the meat off the breast bone and save the excess for other recipes!
Using a store bought rotisserie chicken helps cut back on a lot of time. You don’t need to worry about seasoning or anything like that, making it this a great meal option for during the week.
- If you want to take this recipe a step further, try making your own rotisserie chicken (link).
Sweet Pomegranate Sauce
Pomegranate molasses is a popular condiment in Middle Eastern and Mediterranean cuisine. Raw molasses is not very sweet, but a sauce will make for a sweet and fragrant bite. Look for this sauce online or in the grocery store.
Ingredients for Sweet Pomegranate Sauce:
- Pomegranate juice
- Lemon juice
- Sugar
That’s it! Taste it as you go along and add more sugar or lemon juice to balance out the flavor to your liking.
To Top It All Off
Go nuts! Pick any nuts that you like, we recommend salted almonds for this recipe, but you could choose cashews, pistachios, pecans, etc.
Don’t forget the pomegranate seeds too! Pomegranate seeds add a yummy pop of tartness.
Tips for removing pomegranate seeds:
- Fill a large bowl with water
- Using a paring knife, score around the middle of the pomegranate
- Over the bowl of water, twist apart the two halves of pomegranate and “spank” the bottom of it to loosen seeds
- Submerge the pomegranate in the water and use your fingers to remove the seeds, notice the seeds will sink and the stringy excess pieces float to the top
- Remove the loose stringy pieces, drain water
How to Store Leftovers From this Recipe
- Quinoa: store cooked quinoa in an air tight container in the refrigerator for 6-8 days; add a little bit of water when reheated
- Vegetables: store roasted veggies in an air tight container in the refrigerator for 6-8 days; reheat in the oven at 450º or on the stovetop
- Chicken: store left over rotisserie chicken in an air tight container or baggie in the fridge for 4-5 days; reheat in oven
- Sauce: store remaining sauce in a mason jar in the refrigerator until you use it all up
Rotisserie Chicken Buddha Bowl with Sweet Pomegranate Sauce
Ingredients
For the BASE
- 4 cups water
- 2 cup quinoa
For the VEGGIES
- 1 head broccoli
- 1 cup shredded carrots
- 2 large avocados
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 1/4 tsp salt
- 1/4 tsp pepper
For the PROTEIN
- 1 store bought rotisserie chicken
For the SAUCE
- 4 cups pomegranate juice
- 1/2 cup granulated sugar
- 1 lemon
For the CRUNCH
- 1/4 cup almonds
- 1 pomegranate
Instructions
Prepare the grains
-
Wash and drain the quinoa in a bowl of water until it runs clear.
-
Combine water and quinoa in a pot over high heat and bring to a boil. Cover and let simmer until all of the water is absorbed.
Roast the vegetables
-
Preheat your oven to 425º and line a baking sheet with foil.
-
In a medium sized bowl, combine olive oil, salt, pepper, and Italian seasoning.
-
Chop up your veggies. Peel and cut sweet potato cubes if you are subbing for chicken, add to bowl and toss in seasoning.
-
Spread veggies and potatoes out evenly on baking sheet and pop in the oven for 25-30 minutes or unitl tender.
Cut the rotisserie chicken
-
On one side of your chicken, begin by cutting at the drumstick and thigh, then give it a nice tug to pop the bone out of the joint and set to the side. Repeat on opposite side.
-
Cut down the middle of the breast bone and then use your fingers or knife to pull the breast meat off of the carcass and set aside.
-
Remove any excess chicken with you fingers and save for another Buddha bowl later in the week!
For the sauce
-
Combine pomegranate juice, sugar and lemon juice in a sauce pan over medium-high heat and bring to a boil.
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After sugar is melted, reduce heat and allow to simmer uncovered for about an hour. Stir occassionally so nothing sticks to the pan.
-
Check sauce by plunging a spoon in observing if it coats the spoon and has a syrup-like consistency.
-
Allow to cool before storing.
For the crunch
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Chop up salted almonds.
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Score the pomegranate and remove the seeds.
Assembling the bowls
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Scoop an even amount of quinoa into each bowl. Add two scoops of broccoli, a handful of shredded carrots, avocado slices, a handful of shredded carrots, and desired amount of chicken. Drizzle with sweet pomegranate sauce. Sprinkle with chopped almonds and pomegranate seeds.
Nutrition
Check Out These Fresh Buddha Bowl Recipes
- Rice Noodle Buddha Bowl with Vietnamese Dressing Recipe
- Crispy Tofu Buddha Bowl with Tangy Ponzu Sauce Recipe
- Roasted Vegetable Buddha Bowl
- Sushi Rice Bowl (Chirashi-Don) Recipe
If you have tried making this rotisserie chicken Buddha Bowl with sweet pomegranate sauce, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!
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