Buddha Bowl Ingredients:

• JADA Chick’n Mix - 1 Pack
• 1 cup Water
• 1 tbsp. Sesame Oil
• 1 tsp. Tamari
• 1 tsp. Original Chicken Salt
• 1 tsp. Ginger, freshly minced
• 2 cups Broccoli Florets
• 4-6 Carrot Stalks, peeled and sliced
• ½ Purple Onion, sliced
• ¾ cup Cherry Tomatoes, halved
• 2-4 cups Cooked Brown Rice
• Oil for drizzling
• Chicken Salt for sprinkling

For Garnish:

• Fresh Cilantro
• Shelled Edamame
• Chives
• Pumpkin Seeds
• Lemon Wedges
• Tahini Dressing Ingredients & Instructions:
• 2 tbsp. Tahini
• 1 tbsp. Sesame Oil
• 1 tsp. Maple Syrup
• ¼  tsp. Turmeric
• 1 tsp. Ginger, freshly minced
• ½ Lemon wedge, juiced
• Water as needed,1 tsp. at a time. 

**Combine all ingredients together in a small bowl**

Buddha Bowl Instructions:

1. Combine Chick’n Mix, water, sesame oil, tamari, Chicken Salt, and ginger in a medium size bowl until well combined.
2. Cover for 10 minutes and set aside.
3. Set oven to 400℉ and prepare vegetables.
4. Place veggies on a foil lined baking pan, drizzle with oil and sprinkle with Chicken Salt (or your favorite seasoning) to taste.
5. Bake for 15-20 minutes.
6. Drizzle sesame oil (or oil of choice) on a cooking pan & set heat to medium.
7. Shape and cook small Chick’n pieces until golden brown.
8. Serve Chick’n and roasted veggies over rice and drizzle with Tahini Dressing. Garnish with your favorite toppings.