Dairy and Gluten Free Recipes



  • 2 chicken breasts 
  • Dry Rub Seasoning: salt, pepper, paprika, turmeric, chili pepper
  • 2 potatoes chopped into cubes
  • 1 tbsp of olive oil
  • Dry Seasoning: Salt, pepper, garlic powder, onion powder, oregano, poppy seeds
  • 1/2 small red cabbage chopped into narrow slices
  • 4 chopped mushrooms 
  • 1/2 red onion diced
  • 1 orange bell pepper diced
  • Seasoning: salt and pepper
  • 1 cup of buckwheat
  • 2 cups of water 
  • 1 tsp of salt 

Crispy Kale

  • 3 cups of kale 
  • 1 tbsp of olive oil
  • 1 tbsp of nutritional yeast 
  • 1 tsp of salt 
  • 2 cups of mixed greens ( I used kale, spinach, red and green cabbage)

Cilantro Cashew Sauce 

  • 1  cup of fresh cilantro 
  • 1 cup of cashews (not salted)
  • 2 cloves of garlic 
  • 2 tbsp of olive oil
  • 2 tbsp of water
  • 1 tbsp of nutritional yeast 
  • 1 tsp of salt
  • 1 tsp of pepper 


  1. Preheat the BBQ to 400 degrees. 
  2. In a large bowl, rub the dry rub over the chicken breasts. 
  3. Place the chicken on the grill for 20 minutes. Flip them at the 10 minute mark. 
  4. In a separate bowl, add the potatoes along with the seasoning and mix well. Place the potatoes on a BBQ vegetable tray. BBQ the potatoes for 30 minutes and occasionally flip the potatoes to avoid any burning sides. 
  5. In a small pot add the buckwheat, water and salt. Cook on medium heat for 8-10 minutes or until fluffy. 
  6. To make the crispy kale, combine the kale, olive oil, nutritional yeast and salt in a small bowl. Mix well. Place the kale onto parchment paper and on a BBQ vegetable tray. BBQ the kale on the top rack of the BBQ for 10 minutes. Be sure to stir occasionally. 
  7. Add your greens to your serving bowl. 
  8. To make the Cilantro Cashew Sauce, add all the sauce ingredients into a blender. Blend until smooth. 
  9. Once all your ingredients are cooked, place them into your serving bowl over the greens. 

Let’s spice up your chicken meal with this BBQ Chicken Buddha Bowl. It’s healthy, filling and surprisingly quick and easy to make! 30 Minutes!

Why I love this recipe – It’s packed with veggies and protein | Keeps the kitchen clean | You can make it ahead. Plus its gluten-free and super nutritious!

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