Buddha Bowl

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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 841kcal

Ingredients

Buddha Bowl

  • ½ cup Quinoa rinsed and drained
  • 8 oz Chicken breast boneless skinless
  • 2 tsp Extra-virgin olive oil
  • ½ TBSP Paprika
  • ½ TBSP Garlic powder
  • Salt to taste
  • Black pepper to taste
  • 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 minced
  • 1 TBSP Fresh cilantro chopped
  • pinch Ground cumin
  • 1 TBSP Extra-virgin olive oil
  • 2 tsp Lemon juice
  • 1 TBSP Tahini

Fruit

  • 1 Mango fresh, sliced

Pineapple Orange Juice Spritzer

  • 6 oz Pineapple juice chilled
  • 6 oz Orange juice chilled
  • 12 oz Sparkling water
US Customary - Metric

Instructions

  • Prepare the ingredients as instructed above.
  • Cook the quinoa: Prepare according to the package instructions. Season with salt to taste and cover to keep warm.
  • Grill the chicken: Heat a grill or griddle pan over medium heat. Drizzle the chicken with olive oil and season both sides with paprika, garlic powder, salt, and black pepper. Grill for about 6 minutes per side, or until it reaches an internal temperature of 165°F (74°C). Let rest for 3 minutes, then slice into bite-sized pieces.
  • Make the sauce: In a blender, combine garlic, cilantro, cumin, olive oil, lemon juice, and Greek yogurt. Blend until smooth, adding a few drops of water to thin if needed. Season with salt and pepper to taste.
  • Prepare the spritzer: In a pitcher, combine pineapple juice, orange juice, and sparkling water. Stir gently and refrigerate or serve immediately over ice.
  • Assemble the Buddha Bowl: Spoon the quinoa into bowls. Top with grilled chicken, tomato, cucumber, avocado, feta cheese, and red onion. Drizzle with the prepared sauce.
  • Serve with a side of fresh mango and pineapple orange juice spritzer.

Nutrition

Calories: 841kcal | Carbohydrates: 82g | Protein: 41g | Fat: 42g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 482mg | Potassium: 2012mg | Fiber: 14g | Sugar: 34g | Vitamin A: 3138IU | Vitamin C: 116mg | Calcium: 242mg | Iron: 5mg

Buddha Bowl

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings 2
Calories 841 kcal

Ingredients
 
 

Buddha Bowl

  • ½ cup Quinoa rinsed and drained
  • 8 oz Chicken breast boneless skinless
  • 2 tsp Extra-virgin olive oil
  • ½ TBSP Paprika
  • ½ TBSP Garlic powder
  • Salt to taste
  • Black pepper to taste
  • 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 minced
  • 1 TBSP Fresh cilantro chopped
  • pinch Ground cumin
  • 1 TBSP Extra-virgin olive oil
  • 2 tsp Lemon juice
  • 1 TBSP Tahini

Fruit

  • 1 Mango fresh, sliced

Pineapple Orange Juice Spritzer

  • 6 oz Pineapple juice chilled
  • 6 oz Orange juice chilled
  • 12 oz Sparkling water

Instructions
 

  • Prepare the ingredients as instructed above.
  • Cook the quinoa: Prepare according to the package instructions. Season with salt to taste and cover to keep warm.
  • Grill the chicken: Heat a grill or griddle pan over medium heat. Drizzle the chicken with olive oil and season both sides with paprika, garlic powder, salt, and black pepper. Grill for about 6 minutes per side, or until it reaches an internal temperature of 165°F (74°C). Let rest for 3 minutes, then slice into bite-sized pieces.
  • Make the sauce: In a blender, combine garlic, cilantro, cumin, olive oil, lemon juice, and Greek yogurt. Blend until smooth, adding a few drops of water to thin if needed. Season with salt and pepper to taste.
  • Prepare the spritzer: In a pitcher, combine pineapple juice, orange juice, and sparkling water. Stir gently and refrigerate or serve immediately over ice.
  • Assemble the Buddha Bowl: Spoon the quinoa into bowls. Top with grilled chicken, tomato, cucumber, avocado, feta cheese, and red onion. Drizzle with the prepared sauce.
  • Serve with a side of fresh mango and pineapple orange juice spritzer.

Nutrition

Calories: 841kcalCarbohydrates: 82gProtein: 41gFat: 42gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 22gTrans Fat: 0.01gCholesterol: 95mgSodium: 482mgPotassium: 2012mgFiber: 14gSugar: 34gVitamin A: 3138IUVitamin C: 116mgCalcium: 242mgIron: 5mg
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