Share this post!

Air-frying is my new all time favorite way to cook chicken drumsticks! The added layer of crispiness plus the tender texture on the inside is the most scrumptious thing you’ll taste! This buddha bowl recipe is one that I’ll be making time and time again. You’ll definitely want to share this with friends and family! Especially the homemade chipotle dressing I made (recipe coming soon).


Buddha bowls consist of these main components: whole grains, proteins, vegetables, dressings, and add-ons! The world is your oyster when it comes to creating variations of the buddha bowl. For this specific recipe, here’s a little breakdown on the ingredients I used, starting from beginning to end!

  • Add spring mix and kale.
    • For the kale, I massaged in olive and 1 juiced lemon for about 1 minute before adding it to the bowl.
  • Purple cabbage and carrots.
    • I shredded my cabbage into thin slices, so it can digest easier in my belly 🙂
    • I also added those Julienne carrots on there, to make it look fancy (jk, because they look cool).
  • Stoke Purple Potatoes
    • I steamed 2 stoke potatoes for about 20-25 minutes on medium/high heat. You can also throw these in an air fryer, boil them, or roast them on a skillet.
  • Chicken Drumsticks & Tempeh
    • The AIR-FRYER is pure magic with this! I preheated the the fryer at 400°F for 5 minutes then cooked the drumsticks at 380°F for 25 minutes. Shaking them around halfway through.
    • Oh and almost forgot to let ya’ll know what spices I used: salt & pepper, 21 seasonings, paprika.
    • For the tempeh, I through them in the fryer while the chicken was cooking, left them in there for about 8 minutes, while shaking them once halfway through.
  • Cherry Tomatoes
    • Cutting the cherry tomatoes in half, tossing them into a bowl, then adding balsamic vinegar, black pepper, sea salt, and 21 seasonings – truly amplifies the flavors and brings everything to life!
  • Broccoli & Bell Peppers
    • Also while that chicken was air-“fryin”, I threw some broccoli in there to make it nice and crispy!
    • For the bell peppers, these added the freshness and crunchiness to the buddha bowl… and because it adds color – because we’re artists.. remember?
  • Walnuts Dipped in Date Syrup:
    • You might be asking yourself “why the heck did you add these in there?” – and my answer to that is…. Why the heck not!! It added a sweet/nutty flavor on top of all of the combinations of other flavors, making the flavor of this meal super flavorful?….. Mhhh, did I use the word “flavor” too many times? YES!
  • Chipotle Dressing
    • The dressing is the most important thing when it comes to buddha bowls, it literally brings everything to life, making each bite the most magical thing!
    • For this specific chipotle dressing, I just added 1 adobo chili pepper, and 1 teaspoon of the adobo sauce into my Dressing For All Things Savory Recipe – then blended everything together. I can literally drink this stuff, it’s that good.

If you like more of a visual presentation, check out the recipe video down below!

Check out the printable recipe with more details below.

If you make this Buddha bowl or any other version of it that you enjoy, I would love to hear about it down in the comments below!

Here’s the printable recipe


Frank Romano
This mouth-watering buddha bowl of deliciousness will leave your palette wanting more! the combination of colorful veggies, air-fried chicken, and sweet/nutty flavor of the walnuts dipped in date syrup is truly the perfect meal for any day of the week!
No ratings yet
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Buddha Bowl, Salad
Cuisine American
Servings 2


  • Air Fryer


  • 1 cup Spring Mix
  • 1 cup Kale
  • 1 cup Purple Cabbage
  • 1 Carrots
  • 1 Stoke Purple Potatoes
  • 2 Chicken Drumsticks
  • 1/4 Cube Tempeh
  • handful Cherry Tomatoes
  • Broccoli
  • 1/2 Bell Peppers
  • handful Walnuts


  • Add spring mix and kale. For the kale, I massaged in olive and 1 juiced lemon for about 1 minute before adding to the bowl.
  • Add purple cabbage and carrots. Cut the cabbage into thin slices, julienne the carrots.
  • Stoke purple potatoes. Steam them for 25 minutes on medium/high heat.
  • Chicken drumsticks and tempeh. Pre-heat air fryer at 400°F for 5 minutes. Then cook for 380°F for 25 minutes. Shake them in between.
  • Add cherry tomatoes, broccoli, and bell peppers.
  • Add walnuts into a bowl, then drizzle date syrup on top.
  • Add the chipotle dressing! Add 1 adobo chili and 1 teaspoon of the adobo sauce into my Dressing For All Things Savory Recipe – then blend everything together.
Keyword Air Fried Chicken, Buddha bowl, Chipotle Dressing
Tried this recipe?Let us know how it was!