Shred Fuel Bowl (Buddha Bowl)

Lean. Clean. Green. This Buddha Bowl isn’t just lunch—it’s a metabolic boost. Packed with grilled chicken for lean protein, earthy buckwheat for slow-burning carbs, and a medley of crisp greens, daikon, and microgreens for fiber and antioxidants, this is the bowl that fuels fat loss and focus. Ideal for those chasing strength and balance.

Prep Time: 20 min | Cook Time: 15 min | Serves: 1–2

Ingredients:

• 1/2 cup uncooked buckwheat groats (yields ~1 cup cooked)
• 1 chicken breast fillet, skin off, boneless
• 1 tsp olive oil
• Salt & freshly cracked pepper
• 1/2 tsp paprika (optional)
• 1 cup corn salad (a.k.a. lamb’s lettuce or mâche)
• 1/2 cup microgreens (e.g. alfalfa, radish, broccoli sprouts)
• 1/2 cup thinly sliced daikon (or substitute with cucumber if unavailable)
• A few slices of red onion (optional, for kick)
• 1/4 tsp flax seeds or chia seeds for crunch

Dressing (Simple & Clean):

• 1 tbsp extra virgin olive oil
• 1 tsp apple cider vinegar or lemon juice
• Pinch of sea salt
• Cracked black pepper

Method:

1. Cook the Buckwheat:

• • Rinse the groats under cold water. Add to a pot with 1 cup water and a pinch of salt.
  • Bring to a boil, then reduce to low and cover. Simmer for about 12–15 minutes until fluffy but firm.
  • Drain excess water if any. Let it rest.

2. Grill the Chicken:

• • Slice the chicken breast in half horizontally to even thickness. Season generously with salt, pepper, and paprika.
  • Heat a non-stick grill pan or skillet. Add olive oil. When it’s hot but not smoking, lay down the chicken.
  • Grill 3–4 minutes per side, until golden, charred, and cooked through. Rest for 2 minutes, then slice.

3. Prep the Bowl:

• • Lay down a bed of corn salad. Neatly arrange the sliced daikon, cooked buckwheat, and grilled chicken.
  • Top with a tangle of microgreens and optional red onions.
  • Sprinkle flax or chia seeds for crunch and omega-3s.

4. Dress It Lightly:

• • Whisk olive oil, vinegar, salt, and pepper. Drizzle sparingly — don’t drown the bowl. It’s about letting the ingredients shine.

 Chef’s Tip:

"This isn’t fast food. It’s smart food. Slice with purpose, season with intent, and plate it like you respect your body."