Buddha Bowl

    (9)
    58 minutes

    A nourishing mixture of roast sweet potatoes, red onion, quinoa, chicken and spinach that's packed into a bowl so it looks like a Buddha's belly (hence the name). A peanut lime dressing finishes the whole thing off!


    1 person made this

    Ingredients
    Serves: 4 

    • 3 cups (750ml) chicken stock
    • 250g quinoa
    • 1 large sweet potato, diced
    • 1 large red onion, diced
    • 4 tablespoons olive oil, divided
    • coarse sea salt to taste
    • freshly ground black pepper to taste
    • 3 cloves garlic, minced, divided
    • 1 tablespoon minced fresh ginger
    • 450g skinless, boneless chicken breasts
    • 4 tablespoons lime juice
    • 2 tablespoons smooth peanut butter
    • 1 tablespoon soy sauce
    • 1 tablespoon honey
    • 1 tablespoon sesame oil
    • 60g baby spinach leaves
    • 1 avocado - peeled, pitted and thinly sliced
    • 1 tablespoon freshly chopped coriander
    • 1 teaspoon toasted sesame seeds

    Directions
    Preparation:10min  ›  Cook:48min  ›  Ready in:58min 

    1. Bring chicken stock and quinoa to the boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and stock is absorbed, 15 to 20 minutes.
    2. Preheat oven to 220 degrees C.
    3. Spread diced sweet potato and red onion on a baking tray. Drizzle 1 tablespoon olive oil over mixture and season with salt and pepper; toss to coat.
    4. Bake in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.
    5. Heat 1 tablespoon olive oil in a pan over medium heat; cook and stir 2 cloves garlic and ginger until fragrant, about 1 minute. Add chicken and cook until no longer pink in the centre, about 6 minutes per side. Slice chicken into bite-size pieces.
    6. Whisk 1 garlic clove, lime juice, peanut butter, soy sauce and honey together in a bowl. Whisk 1 tablespoon olive oil and sesame oil into mixture until dressing is smooth.
    7. Divide quinoa among bowls; top with chicken, sweet potato mixture, spinach and avocado. Sprinkle coriander and sesame seeds over the top and drizzle dressing over each bowl.

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    Reviews and Ratings
    Global Ratings:
    (9)

    Reviews in English (7)

    by
    1

    I liked this recipe. It was easy, and took us less than an hour. I added sriracha to the sauce to give it a more balanced flavor. This bowl would really be good with any sauce you'd like.  -  06 Feb 2017  (Review from Allrecipes USA and Canada)

    by
    1

    Wow, delicious! I left out the ginger and the lime to make it less scary for two 9 yr olds, everyone loved it.  -  29 Jan 2017  (Review from Allrecipes USA and Canada)

    by
    0

    Pretty good. This recipe makes a lot though--I reduced the amount of quinoa and had enough for 5 decent sized portions. Instead of meat, I used tempeh. As a preference, used more cilantro and avocado. Thanks for a good recipe!  -  07 Aug 2017  (Review from Allrecipes USA and Canada)

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