Buddha Bowl Recipe

Recipe View In a saucepan, bring chicken broth and quinoa to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender and the broth is fully absorbed. (15-20 minutes)

Recipe View Preheat your oven to 425 degrees F (220 degrees C).

Recipe View Spread the diced sweet potato and red onion onto a baking sheet. Drizzle with 1 tablespoon of olive oil, season generously with kosher salt and freshly ground black pepper, and toss to ensure even coating.

Recipe View Roast in the preheated oven until the sweet potatoes are tender and slightly caramelized. (20-25 minutes)

Recipe View Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté 2 cloves of minced garlic and the fresh ginger root until fragrant. (about 1 minute). Add the chicken breast halves and cook until fully cooked through, ensuring no pink remains and the juices run clear. (about 6 minutes per side). A reliable instant-read thermometer should register at least 165 degrees F (74 degrees C) when inserted into the thickest part of the chicken. Once cooked, slice the chicken into bite-sized, 1-inch pieces.

Recipe View In a mixing bowl, whisk together the remaining 1 clove of minced garlic, lime juice, smooth peanut butter, soy sauce, and honey until well combined. Gradually whisk in the remaining 1 tablespoon of olive oil and sesame oil until the dressing achieves a smooth and emulsified consistency.

Recipe View Divide the cooked quinoa evenly among serving bowls. Arrange the sliced chicken, roasted sweet potato mixture, fresh baby spinach, and sliced avocado artfully on top. Garnish generously with chopped fresh cilantro and toasted sesame seeds. Finally, drizzle the flavorful dressing over each bowl to complete this masterpiece.