Buddha Bowl

No ratings yet
Print Pin
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 820kcal

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
  • 2 TBSP Extra-virgin olive oil
  • 2 tsp Lemon juice
  • 1 TBSP Tahini paste

Side of Mangos

  • 1 Mango sliced

Hot Green Tea

  • 2 cups Water
  • 2 bags Green Tea
US Customary - Metric

Instructions

  • Prepare all ingredients as listed, including rinsing the quinoa, chopping vegetables, and slicing the mangos.
  • Cook the quinoa according to package instructions, seasoning with salt to taste once cooked, then cover and keep warm.
  • Heat a grill or griddle pan over medium heat. Drizzle the chicken with olive oil and season evenly with paprika, garlic powder, salt, and black pepper. Grill for about 6 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C). Remove from heat, let rest for 3 minutes, then slice into bite-sized pieces.
  • In a blender, combine the garlic, cilantro, cumin, olive oil, lemon juice, and tahini. Blend until smooth, adding a few drops of water if needed to reach a pourable consistency. Season with salt and pepper to taste.
  • Assemble the Buddha Bowl by dividing the quinoa into bowls, then topping with grilled chicken, tomato, cucumber, avocado, feta cheese, and red onion. Drizzle with the prepared sauce.
  • Pour water into a small saucepan or kettle and heat over medium heat until it reaches a gentle simmer, just before boiling (about 175–185°F / 80–85°C, ideal for green tea). Remove from heat, add the green tea bags, and steep for 2–3 minutes. Remove and discard the tea bags.
  • Serve the Buddha Bowl with a side of sliced mangos and hot green tea.

Nutrition

Calories: 820kcal | Carbohydrates: 62g | Protein: 40g | Fat: 49g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 27g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 455mg | Potassium: 1728mg | Fiber: 14g | Sugar: 19g | Vitamin A: 2964IU | Vitamin C: 65mg | Calcium: 220mg | Iron: 5mg

Buddha Bowl

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings 2
Calories 820 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
  • 2 TBSP Extra-virgin olive oil
  • 2 tsp Lemon juice
  • 1 TBSP Tahini paste

Side of Mangos

  • 1 Mango sliced

Hot Green Tea

  • 2 cups Water
  • 2 bags Green Tea

Instructions
 

  • Prepare all ingredients as listed, including rinsing the quinoa, chopping vegetables, and slicing the mangos.
  • Cook the quinoa according to package instructions, seasoning with salt to taste once cooked, then cover and keep warm.
  • Heat a grill or griddle pan over medium heat. Drizzle the chicken with olive oil and season evenly with paprika, garlic powder, salt, and black pepper. Grill for about 6 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C). Remove from heat, let rest for 3 minutes, then slice into bite-sized pieces.
  • In a blender, combine the garlic, cilantro, cumin, olive oil, lemon juice, and tahini. Blend until smooth, adding a few drops of water if needed to reach a pourable consistency. Season with salt and pepper to taste.
  • Assemble the Buddha Bowl by dividing the quinoa into bowls, then topping with grilled chicken, tomato, cucumber, avocado, feta cheese, and red onion. Drizzle with the prepared sauce.
  • Pour water into a small saucepan or kettle and heat over medium heat until it reaches a gentle simmer, just before boiling (about 175–185°F / 80–85°C, ideal for green tea). Remove from heat, add the green tea bags, and steep for 2–3 minutes. Remove and discard the tea bags.
  • Serve the Buddha Bowl with a side of sliced mangos and hot green tea.

Nutrition

Calories: 820kcalCarbohydrates: 62gProtein: 40gFat: 49gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 27gTrans Fat: 0.01gCholesterol: 95mgSodium: 455mgPotassium: 1728mgFiber: 14gSugar: 19gVitamin A: 2964IUVitamin C: 65mgCalcium: 220mgIron: 5mg
Tried this recipe?Let us know how it was!