High Protein Buddha Bowl Sarah Michelle Gellar Swears

Even action heroes need lunch breaks. That’s why MyFitnesspal launches in partnership with Sarah Michelle Diner– Our latest tools help you build simple, satisfying meal plans that are actually suitable for your schedule and goals.

Inside the dining planner you will find some of Sarah’s favorite recipes, including Sarah Michelle Gellar’s ​​Buddha Bowl. It is colorful, craving, and full of your ingredients – AKA’s kind of powered lunch that can help prepare everything you put in your day.

This recipe layer contains tender chicken breasts, crispy veggies, creamy avocado and tahini seasonings. Each bowl is filled with 45 grams of protein and nearly 12 grams of fiber to keep you full, focused and energetic.

If you are looking for more meals that are both healthy and delicious, you will find them when you try a customizable dining plan MyFitnesspal’s meal planner.

Create your own meal plan to unlock the entire recipe library. Yes, you’ll get more favorites from Sarah Michelle Gellar, including her protein smoothie, Turkish Zucchini Boat, Broccoli & Lentil Salad and Salmon Avocado Salad.

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Sarah Michelle Gellar’s Buddha Bowl

Servings: 6 Buddha bowls (1 Buddha bowl per serving)

raw material:

• 1½ cup brown rice
• 3 cups of water
• 1½ cups frozen shells of edamame, thawed
• ½ cup peas, trimmed and chopped
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon with cup of olive oil
• 4-5 Boneless, skinless chicken breast (2 lbs), slap dry
• ½ teaspoon plus 1/4 teaspoon salt, split
• ½ teaspoon black pepper
• ¼ cup rice vinegar
• 1 tablespoon ginger, grated
• 1 lime, juice
• 1 tablespoon honey
• 1½ teaspoon sesame oil
• ½ head of red cabbage, chopped
• 1 cup chopped carrots, chopped
• 1 cucumber, sliced ​​thinly
• 2 avocados, sliced
• 3 green onions, sliced

instruct:

1. Cook the water and rice in a pot. Cover, reduce heat and cook until tender, about 45 minutes. In the last 5 minutes of cooking the rice, add edamame, peas and soy sauce to the pan. Stir to combine and cover to cook.
2. Meanwhile, heat 1 tablespoon olive oil over medium heat. Season the chicken with ½ teaspoon salt and black pepper and cook for 8-10 minutes until the pan is easily released from the pan. Flip the chicken and cook until the internal temperature reaches 165F, about 8 – 10 minutes. Remove from the heat and let it rest for about 3 minutes, cutting the chicken into bite-sized pieces.
3. Prepare the dressing to mix vinegar, ginger, lime juice, honey, sesame oil and 1/4 teaspoon salt. Slowly add ⅓ cups of olive oil and stir vigorously to ensure the dressing is well combined.
4. Serve, throw away the rice, chicken, cabbage and carrots. Top with cucumber, avocado and green onion. Season with salt.

Nutrition per serving: 674 calories, 29.2 grams of fat, 4.3 grams of saturated fat, 521.8 mg of sodium, 59.4 grams of carbohydrates, 11.6 grams of fiber, 9.4 grams of sugar, 0.5 grams of added sugar, 45 grams of protein

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