Quinoa Buddha Bowl

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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 1022kcal

Ingredients

Buddha Bowl

  • 1/2 cup Quinoa rinsed and drained
  • 8 oz Chicken breast boneless skinless
  • 2 TBSP Extra-virgin olive oil
  • 1/2 TBSP Paprika
  • 1/2 TBSP Garlic powder
  • Salt
  • Black pepper
  • 1 cup Tomato diced
  • 1 cup Cucumber diced
  • 1 Avocado pitted and diced
  • 3 TBSP Feta cheese diced small
  • 2 TBSP Red onion sliced thin

Sauce

  • 1 clove Garlic
  • 1 TBSP Fresh cilantro chopped
  • pinch Ground cumin
  • 2 TBSP Extra-virgin olive oil
  • 2 tsp Lemon juice
  • 1 TBSP Greek yogurt

Mandarins

  • 2 Mandarin orange peeled and separated into segments

Korean Banana Milk

  • 1 Banana
  • 1 TBSP Maple syrup
  • ¼ tsp Vanilla extract
  • 1 cup Milk (whole or plant-based)
  • 1 cup Water
  • Ice cubes (optional, for serving)
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Instructions

  • In a pot of boiling water, cook the quinoa according to the instructions on the package. While the quinoa is cooking, make the sauce.
  • Heat a grill or griddle pan to medium heat.
  • Prep chicken: Drizzle the chicken on both sides with oil, then season with paprika, garlic powder, salt, and pepper.
  • Cook chicken: Grill the chicken for about 6 minutes per side to an internal temperature of 160 °F (71 °C) using a thermometer. Once cooked, let rest for 3 minutes. While resting, prep ingredients.
  • Make the sauce: Pulse all the ingredients in a blender until smooth. Add a few droplets of water if needed to smooth out the consistency. Season with salt and pepper to taste. Set aside.
  • Finish quinoa: Once the quinoa is cooked, drain any excess water, season with salt to taste, and cover with a lid to keep warm.
  • Finish chicken: Dice into bite-sized pieces.
  • In a blender, combine banana, maple syrup, vanilla extract, milk, water, and ice cubes. Blend until smooth. Adjust sweetness or consistency if needed by adding more milk or ice.
  • Portion the quinoa in a bowl and top with chicken, tomatoes, cucumber, avocado, feta, and onion. Drizzle with sauce. Enjoy with korean banana milk.

Nutrition

Calories: 1022kcal | Carbohydrates: 87g | Protein: 44g | Fat: 59g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 34g | Trans Fat: 0.01g | Cholesterol: 110mg | Sodium: 497mg | Potassium: 2185mg | Fiber: 17g | Sugar: 36g | Vitamin A: 2369IU | Vitamin C: 102mg | Calcium: 420mg | Iron: 4mg

Quinoa Buddha Bowl

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 2
Calories 1022 kcal

Ingredients
 
 

Buddha Bowl

  • 1/2 cup Quinoa rinsed and drained
  • 8 oz Chicken breast boneless skinless
  • 2 TBSP Extra-virgin olive oil
  • 1/2 TBSP Paprika
  • 1/2 TBSP Garlic powder
  • Salt
  • Black pepper
  • 1 cup Tomato diced
  • 1 cup Cucumber diced
  • 1 Avocado pitted and diced
  • 3 TBSP Feta cheese diced small
  • 2 TBSP Red onion sliced thin

Sauce

  • 1 clove Garlic
  • 1 TBSP Fresh cilantro chopped
  • pinch Ground cumin
  • 2 TBSP Extra-virgin olive oil
  • 2 tsp Lemon juice
  • 1 TBSP Greek yogurt

Mandarins

  • 2 Mandarin orange peeled and separated into segments

Korean Banana Milk

  • 1 Banana
  • 1 TBSP Maple syrup
  • ¼ tsp Vanilla extract
  • 1 cup Milk (whole or plant-based)
  • 1 cup Water
  • Ice cubes (optional, for serving)

Instructions
 

  • In a pot of boiling water, cook the quinoa according to the instructions on the package. While the quinoa is cooking, make the sauce.
  • Heat a grill or griddle pan to medium heat.
  • Prep chicken: Drizzle the chicken on both sides with oil, then season with paprika, garlic powder, salt, and pepper.
  • Cook chicken: Grill the chicken for about 6 minutes per side to an internal temperature of 160 °F (71 °C) using a thermometer. Once cooked, let rest for 3 minutes. While resting, prep ingredients.
  • Make the sauce: Pulse all the ingredients in a blender until smooth. Add a few droplets of water if needed to smooth out the consistency. Season with salt and pepper to taste. Set aside.
  • Finish quinoa: Once the quinoa is cooked, drain any excess water, season with salt to taste, and cover with a lid to keep warm.
  • Finish chicken: Dice into bite-sized pieces.
  • In a blender, combine banana, maple syrup, vanilla extract, milk, water, and ice cubes. Blend until smooth. Adjust sweetness or consistency if needed by adding more milk or ice.
  • Portion the quinoa in a bowl and top with chicken, tomatoes, cucumber, avocado, feta, and onion. Drizzle with sauce. Enjoy with korean banana milk.

Nutrition

Calories: 1022kcalCarbohydrates: 87gProtein: 44gFat: 59gSaturated Fat: 13gPolyunsaturated Fat: 7gMonounsaturated Fat: 34gTrans Fat: 0.01gCholesterol: 110mgSodium: 497mgPotassium: 2185mgFiber: 17gSugar: 36gVitamin A: 2369IUVitamin C: 102mgCalcium: 420mgIron: 4mg
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