Buddha Bowl Recipe

This protein-packed Buddha bowl recipe is loaded with sweet potatoes, quinoa, chicken, and spinach, and tossed in peanut lime dressing in an hour.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 799 Calories

Ingredients

• 1 tablespoon honey
• 3 cups chicken broth
• 1 pound skinless, boneless chicken breast halves
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon minced fresh ginger root
• kosher salt to taste
• freshly ground black pepper to taste
• 1 large red onion, diced
• 1 teaspoon toasted sesame seeds
• 2 cups baby spinach
• 1 large sweet potato, diced
• 2 tablespoons smooth peanut butter
• 1 avocado - peeled, pitted, and thinly sliced
• 3 cloves garlic, minced, divided
• 0.25 cup lime juice
• 0.25 cup olive oil, divided
• 1.5 cups quinoa

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 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.

Step 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.

Step 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.

Step 7

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