If you are looking for a fresh, easy, summery one-bowl meal recipe, then your search is over. This rotisserie chicken Buddha Bowl with pomegranate sauce can be made in just 30 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.
Use Store-Bought Rotisserie Chicken
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.
- My favorite large appliance is the Ronco Rotisserie. I LOVE THIS THING. It makes the very best rotisserie chicken (2 at a time even) and a 1-step prime rib roast that’s foolproof.
Sweet Pomegranate Sauce
Pomegranate molasses is a popular condiment in Middle Eastern and Mediterranean cuisine. It’s thick, syrupy and has a sweet and tangy bite. Look for this sauce online or in the grocery store.
To make Pomegranate SAUCE from the MOLASSES – thin out the molasses with a couple tablespoons of water. We want a nice sauce to drizzle on the Buddha Bowl….not a thick, sticky syrup.
Make your own Pomegrante Sauce
Starting with store-bought Pomegranate Molasses is always easiest, but here’s a simple recipe for homemade Pomegrante Sauce.
Ingredients for Sweet Pomegranate Sauce:
- 4 cups Pomegranate juice (store bought)
- 2 tablespoons Lemon juice
- 1/2 cup Sugar (or more)
Simmer until it reduces to a thin syrup (about 20 minutes). It should lightly coat a back of a spoon….a good drizzling consistency.
If you want to make Pomegranate molasses, simmer for a total of 1 hour. It should be syrupy and thick.
To Top It All Off
Go nuts! Pick any nuts that you like, we love sesame seeds, almonds, cashews, pistachios, pecans, etc.
Don’t forget the pomegranate seeds too! Pomegranate seeds add a yummy pop of tartness and the crunchy fruit adds amazing texture to your Buddha Bowl.
Tips for removing pomegranate seeds:
Do this under water! This keeps everything in the bowl, and prevents staining of your hands, the counter, your clothes (pomegranate is notorious for staining everything!)
- Fill a large bowl or sink with water
- Cut the top and bottom off of the pomegranate. Using a paring knife, score around the fruit, like you would peel an orange.
- Submerge the pomegrante into the bowl of water, use your hands to pry apart the sections and loosen seeds.
- Submerge the pomegranate in the water and use your fingers to remove the seeds, notice the seeds will sink and the bitter white pith pieces float to the top
- Remove the loose white pieces and the outer skin, 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 leftover 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
Make a fresh summery Buddha bowl with fragrant rotisserie chicken and a sweet pomegranate sauce. Sub out chicken for tofu or sweet potato cubes. Store extra sauce in the fridge for up to 5 days.
If you are using store-bought Pomegranate Molasses, thin it out with a little water. We want a “sauce’ consistency, not a thick syrup.
Course: Main Course
Keyword: buddha bowl, buddhabowl, pomegranate sauce, rotisserie chicken
Servings: 4 people
Calories: 801 kcal
For the GRAIN
- 2 1/2 cups water
- 1 1/4 cups quinoa
- 1/2 tsp salt or other seasoning
For the VEGGIES
- 3 cups broccoli florets
- 2 cups cauliflower florets florets should be smaller than the broccoli
- 1 sweet potato, peeled, cut into 1/2″ cubes
- 1 tsp Italian dried seasoning
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp olive oil
- 1 cup shredded carrots
- 1 large avocado, sliced
For the PROTEIN
- 1/2 store bought rotisserie chicken, chopped or shredded, without skin
For the SAUCE
- 4 cups pomegranate juice
- 1/2 cup granulated sugar
- 1 tablespoon fresh lemon juice
For the CRUNCH
- 1/4 cup chopped nuts of your choice
- 1/3 cup pomegranate seeds
Prepare the quinoa
Wash and drain the quinoa in a bowl of water until it runs clear. Drain water.
Combine 2 1/2 cups water, 1 1/4 cups quinoa and salt in a pot over high heat and bring to a boil. Cover, turn heat to medium, and let simmer, until all of the water is absorbed, about 15 minutes. Remove from heat, fluff with fork. Keep covered until ready to serve.
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. Add in the vegetables and toss to coat. Spread out vegetables on baking sheet. Roast for 25 minutes.
For the Pomegranate Sauce (make while vegetables are roasting)
Place all sauce ingredients into a sauce pan. Bring to a boil, reduce heat to low, and simmer until the sauce has thickened to about 1/2 cup. This should take 20 minutes. Keep an eye on the pot. The sauce should lightly coat the back of a spoon. It should be a nice sauce like consistency, add a tablespoons of water if needed to thin it out.
The sauce is HOT. Please be careful. Let it cool a bit in a spoon before tasting. Adjust with more sugar or lemon juice, if needed.
Assembling the bowls
Scoop an even amount of quinoa into each bowl. Top the grains with lot of your vegetables! Add in your chicken. Drizzle with sweet pomegranate sauce. Sprinkle with chopped almonds and pomegranate seeds.
Rotisserie Chicken Buddha Bowl with Sweet Pomegranate Sauce
Amount Per Serving (1 g)
Calories 801 Calories from Fat 234
% Daily Value*
Saturated Fat 4g25%
Vitamin A 13860IU277%
Vitamin C 97mg118%
* Percent Daily Values are based on a 2000 calorie diet.
Check Out These Fresh Buddha Bowl Recipes
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!