Easy & Healthy Buddha Bowl Recipe

Ingredients

• 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 cups chicken broth
• 1.5 cups quinoa
• 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

Instructions

1. Preheat your oven to 425°F (220°C).
2. Arrange sweet potato and red onion on a baking sheet, then drizzle with 1 tablespoon of olive oil. Season generously with salt and black pepper, ensuring even coating.
3. Roast in the preheated oven for 20 to 25 minutes, or until the sweet potatoes are nicely tender.
4. In a saucepan, combine chicken broth and quinoa; bring to a boil. Reduce the heat to low, cover, and let it simmer for 15 to 20 minutes, until the quinoa is cooked and the broth is fully absorbed.
5. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add 2 cloves of minced garlic and ginger, and cook until their aroma fills the air, about 1 minute. Add the chicken and cook until it's no longer pink inside and the juices run clear, approximately 6 minutes per side. Ensure an internal temperature of at least 165°F (74°C) with a thermometer. Cut the chicken into bite-sized, 1-inch pieces.
6. In a bowl, whisk together lime juice, peanut butter, soy sauce, honey, and the remaining 1 clove of garlic. Gradually whisk in the remaining 1 tablespoon of olive oil and sesame oil until the dressing reaches a smooth consistency.
7. Divide the quinoa evenly among serving bowls, then artfully arrange chicken, the roasted sweet potato mixture, fresh spinach, and avocado on top. Garnish with cilantro and sesame seeds, and drizzle generously with the prepared peanut-lime dressing.

Nutrition

• Calories: 799 kcal
• Fat Content: 36 g
• Fiber Content: 13 g
• Sugar Content: 13 g
• Sodium Content: 1376 mg
• Protein Content: 40 g
• Cholesterol Content: 69 mg
• Carbohydrate Content: 82 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g