Eating the Same Stuff?

Buddha bowls

Sometimes you just get sick of eating the same stuff over and over again. Most of the time, trainers don’t really get sick of it though. We know that eating healthy food works and we tend to enjoy our healthy food. So eating the same thing over and over again is quite normal for us. Now, if I had more time and a chef, maybe there’d be a different story.

I focus my dinners on meat and veggies. Sometimes there will be a grain or a starch but not always. These Buddha bowls (I don’t know why they’re called that) are the PERFECT mix up to my dinner routine. There are all the ingredients that I would normally eat but just put together in a different way. You can always make more to have leftovers!!!


  • 1 large sweet potato, peeled and cut into 1/2″ cubes
  • 1 large red onion, diced
  • 4 tbsp. olive oil, divided
  • salt
  • black pepper
  • 2 c. baby spinach
  • 1-2 lb. Boneless Skinless Chicken Breast
  • 1/2 tsp. ground ginger
  • 1/2 tsp. garlic powder
  • 1 small garlic clove, minced
  • 1 tbsp. coconut aminos (or can use soy sauce)
  • 2 tbsp. smooth peanut butter
  • 1 tbsp. honey
  • 1/4 c. lime juice
  • 1 tbsp. sesame oil
  • 1 tbsp. Chopped cilantro
  • 1 tsp. sesame seeds
  • 1 avocado, thinly sliced
  • 2 cup dry white rice or quinoa


  1. Preheat oven to 425 degrees F. Make rice or quinoa ahead of time or start now.
  2. Spread sweet potatoes and red onions onto a large baking sheet. Drizzle with about 1 tablespoon of olive oil. Season with salt and pepper and toss to coat. Bake for 20-25 minutes, until the sweet potatoes are tender.
  3. Cook the chicken. Heat 1 tablespoon of olive oil in a large skillet. Season chicken all over with salt, pepper, garlic powder and ground ginger. Add chicken to skillet and cook for 6-8 minutes per side, or until cooked through. Let rest for 10 minutes, then cut each breast into 1″ pieces.
  4. Make the best part: the dressing. Whisk together garlic, coconut aminos, peanut butter, honey and lime juice until evenly combined. Whisk in sesame oil and 1 tablespoon of olive oil until smooth.
  5. Divide rice between bowls. Top with spinach, sweet potatoes, chicken, avocado. Sprinkle with cilantro and sesame seeds and drizzle dressing on top.

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