Buddha Bowl Recipe
Description
This protein-packed Buddha bowl recipe is loaded with sweet potatoes, quinoa, chicken, and spinach, and tossed in peanut lime dressing in an hour.
Ingredients
•
1 large sweet potato, diced
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1 large red onion, diced
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1/4 cup olive oil, divided
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kosher salt to taste
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freshly ground black pepper to taste
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3 cups chicken broth
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1 1/2 cups quinoa
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3 cloves garlic, minced, divided
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1 tablespoon minced fresh ginger root
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1 pound skinless, boneless chicken breast halves
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1/4 cup lime juice
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2 tablespoons smooth peanut butter
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1 tablespoon soy sauce
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1 tablespoon honey
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1 tablespoon sesame oil
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2 cups baby spinach
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1 avocado - peeled, pitted, and thinly sliced
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1 tablespoon chopped fresh cilantro
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1 teaspoon toasted sesame seeds
Directions
1
Preheat the oven to 425 degrees F (220 degrees C).
2
Spread sweet potato and red onion on a baking sheet; drizzle with 1 tablespoon olive oil. Season with salt and black pepper; toss to coat.
3
Bake in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.
4
Meanwhile, 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.
5
Heat 1 tablespoon olive oil in a skillet over medium heat. Add 2 cloves garlic and ginger; cook and stir until fragrant, about 1 minute. Add chicken; cook until no longer pink in centers and juices run clear, about 6 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Cut chicken into 1-inch pieces.
6
Whisk lime juice, peanut butter, soy sauce, honey, and remaining 1 garlic clove together in a bowl; whisk in remaining 1 tablespoon olive oil and sesame oil until dressing is smooth.
7
Divide quinoa among bowls; top with chicken, sweet potato mixture, spinach, and avocado. Sprinkle cilantro and sesame seeds over top; drizzle with dressing.