Buddha Bowl
Ingredients
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3 cups chicken broth
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1 ½ cups quinoa
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1 large sweet potato, diced
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1 large red onion, diced
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¼ 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 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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¼ 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
Instructions
In a saucepan, bring chicken broth and quinoa to a boil. Lower the heat to medium-low, cover, and let it simmer for 15 to 20 minutes, or until the quinoa is tender and the liquid has been absorbed.
Preheat the oven to 425°F (220°C).
Arrange sweet potatoes and red onion on a baking sheet. Drizzle with 1 tablespoon of olive oil, then season with salt and pepper; toss to combine.
Roast in the preheated oven for 20 to 25 minutes, or until the sweet potatoes are tender.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Cook and stir 2 cloves of garlic and ginger until aromatic, about 1 minute. Add the chicken and cook until it is no longer pink in the center and the juices run clear, about 6 minutes per side. Use an instant-read thermometer to ensure the internal temperature reaches at least 165°F (74°C). Cut the chicken into 1-inch pieces.
In a bowl, whisk together 1 garlic clove, lime juice, peanut butter, soy sauce, and honey. Gradually whisk in 1 tablespoon of olive oil and sesame oil until the dressing is smooth.
Portion the quinoa into bowls, then layer with chicken, sweet potato mixture, spinach, and avocado. Garnish with cilantro and sesame seeds, and drizzle the dressing over each bowl.
Nutritional Information (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 | 80% |
| Vitamin C 20mg | 23% |
| 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.
Evaluation :
5/5