Buddha Bowl Recipe

Name: Buddha Bowl Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 1 whole Avocado; 2 cups Baby Spinach; 1 pinch Black Pepper; 1 lb Chicken Breast; 3 cups Chicken Broth; 1 tbsp Fresh Cilantro; 1 tbsp Fresh Ginger; 1 tbsp Honey; 0.25 cup Lime Juice; 3 cloves Minced Garlic; 0.25 cup Olive Oil; 2 tbsp Peanut Butter; 1.5 cups Quinoa; 1 whole Red Onion; 1 pinch Salt; 1 tbsp Sesame Oil; 1 tbsp Soy Sauce; 1 whole Sweet Potato; 1 tsp Toasted Sesame Seeds

Dinner 🍽️Lunch 🥪Salad 🥗 Fusion High-Protein 💪Flexitarian Halal 🕌Comfort-Food

This vibrant Buddha Bowl layers tender roasted sweet potatoes and red onion with fluffy quinoa, juicy chicken, and fresh spinach and avocado. A tangy peanut-lime dressing ties everything together with nutty richness and citrusy brightness. It’s a satisfying, protein-forward dinner that feels balanced and fresh any night of the week.

Prep10 mins
Cook40 mins
Serves4
DifficultyEasy

1

Preheat the oven to 425 degrees F (220 degrees C).
2

Arrange the sweet potato and red onion on a baking sheet; drizzle with 1 tablespoon olive oil. Season with salt and black pepper, then toss to coat.
3

Bake in the preheated oven until the sweet potatoes are tender, 20 to 25 minutes.
4

Meanwhile, bring the chicken broth and quinoa to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the broth is absorbed, 15 to 20 minutes.
5

Heat 1 tablespoon olive oil in a skillet over medium heat. Add 2 cloves garlic and the ginger; cook and stir until fragrant, about 1 minute. Add the chicken; cook until no longer pink in the centers and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the centers should register at least 165 degrees F (74 degrees C). Cut the chicken into 1-inch pieces.
6

Whisk the lime juice, peanut butter, soy sauce, honey, and the remaining 1 garlic clove together in a bowl; whisk in the remaining 1 tablespoon olive oil and the sesame oil until the dressing is smooth.
7

Divide the quinoa among bowls; top with the chicken, sweet potato mixture, spinach, and avocado. Sprinkle the cilantro and sesame seeds over the top; drizzle with the dressing.