Name: Buddha Bowl
Prep time: 10 min
Cook time: 48 min
Total time: 58 min
Ingredients: 3 cups chicken broth; 1.5 cups quinoa; 1 large sweet potato, diced; 1 large red onion, diced; 0.25 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; 0.25 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

Prep Time:

10 mins

Cook Time:

48 mins

Total Time:

58 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

3 cups chicken broth
1 ½ cups quinoa
1 large sweet potato, diced
1 large red onion, diced
¼ 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
¼ 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

Directions

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.
Preheat oven to 425 degrees F (220 degrees C).
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.
Bake in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.
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.
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.
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.

Nutrition Facts (per serving)

799	Calories
36g	Fat
82g	Carbs
40g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 799
% Daily Value *
Total Fat 36g	46%
Saturated Fat 6g	28%
Cholesterol 69mg	23%
Sodium 1376mg	60%
Total Carbohydrate 82g	30%
Dietary Fiber 13g	46%
Total Sugars 13g
Protein 40g
Vitamin C 20mg	102%
Calcium 125mg	10%
Iron 6mg	32%
Potassium 1426mg	30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.