Maya's Mediterranean Buddha Bowls

Google defines 'fusion' as an adjective, meaning "referring to food or cooking that incorporates elements of diverse cuisines." Not only is fusion a lovely word (it rolls right off the tongue, doesn't it?), but it is also one of my favorite concepts of all time. I LOVE cooking fusion cuisine. It not only allows me to combine bits and pieces of my favorite cultures into one dish, but I also get to experiment. And golly gee willikers, do I love to experiment. My biggest gamble yet was my Mediterranean Buddha Bowl. I made it early this evening, because my dad had a band rehearsal. It just so happened that when the steaming cauliflower rice and aromatic chicken came out of the oven, he was on a video call for work. Boy, was I scared. He was going to try this thing, this wacky creation I had fashioned, while on a video call with about ten of his coworkers. Why couldn't it be just a normal call? Then they wouldn't all see his face when he tried it. What if it was horrific? What if he hated it? Of course, I don't know any of his coworkers. But I am pretty passionate about cooking, and certainly did not want them to see my dad react poorly to my Mediterranean Buddha Bowl. There was nothing for it. I walked into the office. I handed him his bowl. I rushed out, praying to the gods of baba ganoush above.

Oh, yes, reader! Of course my Mediterranean Buddha Bowls have baba ganoush in them! I'm big on not wasting if it's unnecessary. Did you try my baba guac recipe by chance? Do you still have some baba ganoush left in the fridge? Here is a way to use the rest up, in a creative, fusion-ish way! 
For this recipe, I merged the concept of a Buddha Bowl with Mediterranean flavors. A Buddha Bowl is pretty much "an overstuffed bowl resembling the belly of Buddha," according to Delish. They are loaded with vibrant vegetables, healthy fats, delicious dressings, and... grains. But Maya, you may be thinking, I thought that you don't do grains. And I don't. You're completely correct. My solution is roasted cauliflower rice, which is right up there as a favorite food with avocados and nova lox. It is such an incredible substitute that you won't even miss the rice! Buddha Bowls are also typically vegetarian, but I simply can't resist having a nice, juicy chicken breast whenever possible. For a Mediterranean twist (have you realized how much I love this type of cooking yet?), I smothered the chicken breasts with, you guessed it, baba ganoush! I really think Falafel King should consider sponsoring me. A sprinkling of parsley and paprika tied it all together. I also roasted cherry tomatoes, and added a lemon for some extra flare. This was actually my first real entree-style recipe, so you can't imagine how thrilled I was when my dad said it was phenomenal! Thank the stars I didn't embarrass myself in front of important people in Silicon Valley. Even my sister, Abby, gave Maya's Mediterranean Buddha Bowl a thumbs up! I hope you're hungry, because this recipe is SUPER filling. Let me know what you think in the comments below.

Maya's Mediterranean Buddha Bowls for 3-4

Ingredients

• About 20 oz. frozen cauliflower rice (I like the brand Green Giant. If you want more rice, add another bag. Less? Do the opposite.)
• 2 chicken breasts
• Plenty of avocado or olive oil
• 1 tub of cherry tomatoes
• 1 lemon
• Baba ganoush (I recommend Falafel King Fire Roasted Eggplant Baba Ganoush)
• 2 ripe avocados
• Arugula or leafy greens of your choice
• Apple cider vinegar or a light vinaigrette of choice (I like Bragg's)
• Sriracha sauce
• Salt and Pepper to taste
• A dash of paprika
• A dash of parsley flakes
• Optional: feta cheese crumbles, olives, extra baba ganoush

Execution
Feel free to thaw your cauliflower rice overnight, but this really isn't necessary. Preheat your oven to 400 degrees Fahrenheit, and place your cauliflower rice on a large baking sheet, lined with parchment paper. Drizzle it generously with avocado or coconut oil (I'm serious here. Don't be skimpy - the oil provides an amazing texture and flavor!). Bake for 10 minutes. Meanwhile, on another lined pan, drizzle oil on your chicken breasts. Slather them with a thick layer of baba ganoush, and then add a sprinkling of parsley and paprika. After the rice's ten minutes are up, make sure to KEEP IT IN THE OVEN! Simply add the pan with the chicken to the same oven, and let both the cauliflower rice and meat roast for another fifteen minutes. While they are cooking, line yet another pan with parchment paper. Wash your tomatoes and place them, along with oil, salt, and pepper, onto the pan. When the oven beeps that fifteen minutes have passed, DO NOT TAKE THE RICE OR CHICKEN OUT OF THE OVEN. Instead, place the tomatoes in the oven with the rice and chicken, and allow them to roast for another 10-13 minutes. All in all, the chicken should be in the oven for about 20-30 minutes, or until it reaches an internal temperature of 165 degrees Fahrenheit. During the ten or so minutes that the tomatoes, riced cauliflower, and chicken breasts are roasting, wash and slice your avocados. Line four bowls with leafy greens and splash them with some vinaigrette. Finally, wash the lemon and cut it into four equal pieces. This time, when the timer is finished, do remove everything from the oven. Portion the rice into the four bowls, followed by the chicken, tomatoes, avocado slices, and lemon wedge. Squeeze the lemon on top of your bowl when you're ready to eat. If desired, add any extras, such as feta cheese crumbles, olives, or extra baba ganoush to your bowl. I love to trickle some Sriracha sauce onto my bowl, specifically targeting the creamy avocado. It's both picture perfect, and down right delicious. Enjoy your bowl, which screams fusion!

BABA GANOUSH IS LIFE! Have a nice evening.
-Maya

Photo by Jarosław Ceborski on Unsplash, Photo by Rezel Apacionado on Unsplash,
Photo by Thought Catalog on Unsplash