Buddha Bowl

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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 1011kcal

Ingredients

Buddha Bowl

  • ½ cup Quinoa rinsed and drained
  • 2 TBSP Extra-virgin olive oil
  • 8 oz Chicken breast boneless skinless
  • ½ TBSP Paprika
  • ½ TBSP Garlic powder
  • Salt to taste
  • Black pepper to taste
  • 1 cup Tomato diced
  • 1 cup Romaine lettuce shredded
  • 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 minced
  • 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)
US Customary - Metric

Instructions

  • In a pot of boiling water, cook the quinoa per the package instructions. Once tender, drain any excess water if necessary, season with salt to taste, and cover with a lid to keep warm.
  • Heat a grill or griddle pan to medium heat.
  • Drizzle half the olive oil on both sides of the chicken, then season with paprika, garlic powder, salt, and black pepper.
  • Place the chicken on the grill and cook on both sides until it reaches an internal temperature of 165°F (74°C) for safe consumption. Use a food thermometer to check doneness. Once cooked, let it rest for 3 minutes then dice.
  • To make the sauce, pulse all the ingredients in a blender until smooth. Add a few droplets of water if needed to adjust consistency. Season with salt and black pepper to taste. Set aside.
  • In a blender, combine banana, maple syrup, vanilla extract, milk, water, and ice cubes. Blend until smooth. Adjust sweetness or consistency by adding more milk or ice as needed.
  • To assemble, portion the quinoa. Top with chicken, tomatoes, lettuce, cucumber, avocado, feta cheese, and red onion. Drizzle with the prepared sauce.
  • Serve with a side of mandarin orange segments and Korean banana milk.

Nutrition

Calories: 1011kcal | Carbohydrates: 84g | Protein: 44g | Fat: 59g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 34g | Trans Fat: 0.01g | Cholesterol: 110mg | Sodium: 500mg | Potassium: 2152mg | Fiber: 16g | Sugar: 33g | Vitamin A: 4721IU | Vitamin C: 57mg | Calcium: 408mg | Iron: 5mg

Buddha Bowl

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 2
Calories 1011 kcal

Ingredients
 
 

Buddha Bowl

  • ½ cup Quinoa rinsed and drained
  • 2 TBSP Extra-virgin olive oil
  • 8 oz Chicken breast boneless skinless
  • ½ TBSP Paprika
  • ½ TBSP Garlic powder
  • Salt to taste
  • Black pepper to taste
  • 1 cup Tomato diced
  • 1 cup Romaine lettuce shredded
  • 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 minced
  • 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 per the package instructions. Once tender, drain any excess water if necessary, season with salt to taste, and cover with a lid to keep warm.
  • Heat a grill or griddle pan to medium heat.
  • Drizzle half the olive oil on both sides of the chicken, then season with paprika, garlic powder, salt, and black pepper.
  • Place the chicken on the grill and cook on both sides until it reaches an internal temperature of 165°F (74°C) for safe consumption. Use a food thermometer to check doneness. Once cooked, let it rest for 3 minutes then dice.
  • To make the sauce, pulse all the ingredients in a blender until smooth. Add a few droplets of water if needed to adjust consistency. Season with salt and black pepper to taste. Set aside.
  • In a blender, combine banana, maple syrup, vanilla extract, milk, water, and ice cubes. Blend until smooth. Adjust sweetness or consistency by adding more milk or ice as needed.
  • To assemble, portion the quinoa. Top with chicken, tomatoes, lettuce, cucumber, avocado, feta cheese, and red onion. Drizzle with the prepared sauce.
  • Serve with a side of mandarin orange segments and Korean banana milk.

Nutrition

Calories: 1011kcalCarbohydrates: 84gProtein: 44gFat: 59gSaturated Fat: 13gPolyunsaturated Fat: 7gMonounsaturated Fat: 34gTrans Fat: 0.01gCholesterol: 110mgSodium: 500mgPotassium: 2152mgFiber: 16gSugar: 33gVitamin A: 4721IUVitamin C: 57mgCalcium: 408mgIron: 5mg
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