Name: Buddha Bowl
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Chicken broth - 3 cups; Quinoa - 1 ½ cups; Sweet potato, diced - 1 large; Red onion, diced - 1 large; Olive oil, divided - ¼ cup; Kosher salt to taste - ¼ cup; Freshly ground black pepper to taste - ¼ cup; Garlic, minced, divided - 3 cloves; Minced fresh ginger root - 1 tablespoon; Skinless, boneless chicken breast halves - 1 pound; Lime juice - ¼ cup; Smooth peanut butter - 2 tablespoons; Soy sauce - 1 tablespoon; Honey - 1 tablespoon; Sesame oil - 1 tablespoon; Baby spinach - 2 cups; Avocado - peeled, pitted, and thinly sliced - 1; Chopped fresh cilantro - 1 tablespoon; Toasted sesame seeds - 1 teaspoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Buddha Bowl

1. Chicken broth - 3 cups

2. Quinoa - 1 ½ cups

3. Sweet potato, diced - 1 large

4. Red onion, diced - 1 large

5. Olive oil, divided - ¼ cup

6. Kosher salt to taste - ¼ cup

7. Freshly ground black pepper to taste - ¼ cup

8. Garlic, minced, divided - 3 cloves

9. Minced fresh ginger root - 1 tablespoon

10. Skinless, boneless chicken breast halves - 1 pound

11. Lime juice - ¼ cup

12. Smooth peanut butter - 2 tablespoons

13. Soy sauce - 1 tablespoon

14. Honey - 1 tablespoon

15. Sesame oil - 1 tablespoon

16. Baby spinach - 2 cups

17. Avocado - peeled, pitted, and thinly sliced - 1

18. Chopped fresh cilantro - 1 tablespoon

19. Toasted sesame seeds - 1 teaspoon

How to cook deliciously - Buddha Bowl

1. Stage

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. Stage

Preheat oven to 425 degrees F (220 degrees C).

3. Stage

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. Stage

Bake in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.

5. Stage

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. Stage

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. Stage

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.