The High-Protein Buddha Bowl Sarah Michelle Gellar Swears By

Even action heroes need a lunch break. That’s why MyFitnessPal partnered with Sarah Michelle for the launch of Meal Planner—our newest tool to help you build simple, satisfying meal plans that actually work for your schedule and goals.

Inside Meal Planner, you’ll find some of Sarah’s favorite recipes, including this one: Sarah Michelle Gellar’s Buddha Bowl. It’s colorful, crave-worthy, and loaded with good-for-you ingredients—aka the kind of power lunch that helps you feel ready for whatever the day throws at you.

This recipe layers hearty brown rice with tender chicken breast, crisp vegetables, creamy avocado, and a zingy sesame-ginger dressing. Each bowl clocks in with 45 grams of protein and nearly 12 grams of fiber to keep you full, focused, and energized.

If you’re looking for more meals that hit that sweet spot that’s both healthy and delicious, you’ll find them—along with customizable meal plans—when you try MyFitnessPal’s Meal Planner.

Create your own meal plan to unlock a whole library of recipes to choose from. Yes, you’ll get more favorites from Sarah Michelle Gellar including her Protein Smoothie, Turkey Zucchini Boats, Broccoli & Lentil Salad, and Salmon Avocado Salad.

Sarah Michelle Gellar’s Buddha Bowl

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

Ingredients:

• 1½ cups brown rice
• 3 cups water
• 1½ cups frozen shelled edamame, thawed
• ½ cup snap peas, trimmed and chopped
• 1 tbsp low sodium soy sauce
• 1 tbsp plus ⅓ cup olive oil
• 4-5 boneless, skinless chicken breasts (2 lbs), patted dry
• ½ tsp plus ¼ tsp salt, divided
• ½ tsp black pepper
• ¼ cup rice vinegar
• 1 tbsp ginger, grated
• 1 lime, juiced
• 1 tbsp honey
• 1 ½ tsp sesame oil
• ½ head red cabbage, chopped
• 1 cup shredded carrots, chopped
• 1 cucumber, thinly sliced
• 2 avocados, thinly sliced
• 3 green onions, thinly sliced

Instructions:

1. Bring water and rice to a boil in a pot. Cover, reduce heat and simmer until tender, about 45 minutes. During the final 5 minutes of cooking rice, add edamame, snap peas and soy sauce to pot. Stir to combine and cover to complete cooking.
2. Meanwhile, heat 1 tbsp olive oil in a skillet over medium-high heat. Season chicken with ½ tsp salt and black pepper, cook untouched for 8 – 10 minutes until it releases from the pan easily. Flip chicken and cook until the internal temperature reaches 165F, about 8 – 10 minutes. Remove from heat and let it rest, about 3 minutes, chop the chicken into bite sized pieces.
3. To prepare dressing mix vinegar, ginger, lime juice, honey, sesame oil and ¼ tsp salt. Slowly add ⅓ cup olive oil, whisking vigorously to ensure dressing is well-combined.
4. To serve, toss rice mixture, chicken, cabbage, and carrots with dressing. Top with cucumber, avocados, and green onions. Season to taste with salt.

Nutrition Per Serving: 674 calories, 29.2g fat, 4.3g saturated fat, 521.8mg sodium, 59.4g carbohydrates, 11.6g fiber, 9.4g sugar, 0.5g added sugar, 45g protein

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