Yoga Journal

Artful Eating

Riced-Broccoli Buddha Bowl

MAKES 4 SERVINGS

½ cup fresh lime juice9 tbsp olive oil, divided2 tbsp reduced-sodium tamari, soy sauce, or coconut aminos¼ cup packed fresh cilantro, plus additional for garnish¼ cup packed fresh mint, plus additional for garnish1 small shallot, thinly sliced¼ tsp red pepper flakes1 tbsp pure maple syrup or raw honeyground black pepper, to taste2 boneless, skinless chicken breasts (about 8 oz each; or use the equivalent weight of boneless, skinless thighs)½ tsp sea salt, divided1 head broccoli (or 4 cups store-bought riced broccoli)1 tbsp coconut, avocado, or olive oil2 large cloves garlic, finely chopped¼ tsp sea salt1 cup ribboned, julienned, or shredded carrot1 cup shredded red cabbage½ avocado (optional)½ sliced kohlrabi (optional)1 sliced radish (optional)¼ cup chopped, roasted, salted cashews

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