Buddha Bowl

Spicy Buddha Bowl

I originally found this recipe on The Speedy Spatula.com. Through the week, I pretty much stick to the same meals because they’re easy, I’m familiar with making them and I know they’ll help me keep my macros dialed in. When I do want to try something new, I’m all about keeping it easy and quick and that’s just what this bowl is!!

Here’s what you’ll need:


165 grams of diced sweet potato (You can use more or less depending on how carb heavy you want it)

4.5 oz raw brussels sprouts cut into halves (For bigger pieces I did quarters)

1 cup of riced cauliflower ( I would normal say to weigh this but my bag didn’t have the weight listed on it for a cup and with something like cauliflower, measuring it out vs. weighing it isn’t going to be a big difference)

1 chicken sausage link ( I used Trader Joe’s Garlic herb chicken)

1-2 tsp sesame oil

2 TBL of the dressing of your choice. I saw this dressing at Trader Joe’s I hadn’t tried before so I grabbed it. Spicy cashew butter dressing.

spicy cashew butter dressing



Preheat oven to 400F and line your baking sheet with tin foil or parchment paper. After the last close call I had with my parchment paper catching on fire, Im sticking with tin foil.


If you have whole sweet potatoes, you’ll want to wash them and diced them into little cubes. Trader Joe’s came in like they gangster they are and are selling a huge tub for Thanksgiving right now, already washed and diced. God I love them.


Wash and slice up your brussels sprouts too. Then, put brussels sprouts and sweet potatoes on your pain, spray with a little non stick spray (I used avocado oil), sprinkle with sea salt and garlic powder and then put in your oven for 20 minutes.


While your veggies are cooking, slice up your chicken sausage (It should already come cooked) and put it in a skillet with some non stick spray to brown and warm it. Remove from pan and set aside. Then add your 1-2 tsp of sesame oil and let it warm up. Add in your riced cauliflower, 1/4 cup of water or bone broth and stir. I let this cook on the stove top for about 5-10 minutes, I just turned it down really low because I didn’t want it done with a lot of time left on my veggies.


Once your veggies are done, start building your bowl! I started with the riced cauliflower, then added my sausage, brussels sprouts and sweet potatoes. Finished it off by drizzling with spicy cashew butter dressing and voila! A super easy, nutrient dense, dinner in under 25 minutes from start to finish.


Macros for this entire bowl:

50.1 carbs

14.8 fat

25.9 protein


**This bowl is super versatile because you can change it up by using different dressing for your drizzle on top, using a different flavor chicken sausage, adding in rice vs. the cauliflower rice. Lots of different options here for your different needs. ENJOY!

-Coach Mal

Buddha Bowl