Buddha Bowl

Buddha Bowl
  • 3 cups chicken broth
  • 1 1/2 cups quinoa
  • 1 large sweet potato, diced
  • 1 large red onion, diced
  • 1/4 cup olive oil, divided
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 3 cloves garlic, minced, divided
  • 1 tablespoon minced fresh ginger root
  • 1 pound skinless, boneless chicken breast halves
  • 1/4 cup lime juice
  • 2 tablespoons smooth peanut butter
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 2 cups baby spinach
  • 1 avocado - peeled, pitted, and thinly sliced
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon toasted sesame seeds


  1. Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth is absorbed, 15 to 20 minutes.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Spread sweet potato and red onion onto a baking sheet. Drizzle 1 tablespoon olive oil over mixture and season with salt and pepper; toss to coat.
  4. Bake in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.
  5. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir 2 cloves garlic and ginger until fragrant, about 1 minute. Add chicken and cook until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into 1-inch pieces.
  6. Whisk 1 garlic clove, lime juice, peanut butter, soy sauce, and honey together in a bowl. Whisk 1 tablespoon olive oil and sesame oil into mixture until dressing is smooth.
  7. Divide quinoa among bowls; top with chicken, sweet potato mixture, spinach, and avocado. Sprinkle cilantro and sesame seeds over the top and drizzle dressing over each bowl.

05/10/2018
Buddha Bowl, recipe PT15M PT1H 5 455 calories

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