Buddha Bowl

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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 667kcal

Ingredients

Buddha Bowl

  • 1/3 cup Quinoa rinsed and drained
  • 8 oz Chicken breast boneless skinless butterflied
  • 1 tsp Extra-virgin olive oil
  • ½ tsp Paprika
  • ½ tsp Garlic powder
  • Salt to taste
  • Black pepper to taste
  • 1 cup Romaine lettuce shredded
  • 1 cup Tomato diced
  • 1 cup Cucumber diced
  • 1 Avocado pitted and diced
  • 2 TBSP Feta cheese diced small
  • 2 TBSP Red onion thinly sliced

Hot Rooibos Tea

  • 2 cups Water
  • 2 Rooibos tea bags or 2 tsp Loose rooibos tea

Sauce

  • 1 clove Garlic minced
  • 2 TBSP Fresh cilantro chopped
  • Pinch Ground cumin
  • 2 tsp Extra-virgin olive oil
  • 2 tsp Lemon juice
  • 1 TBSP Tahini paste
  • Water as needed
  • Salt to taste
  • Black pepper to taste

Side of Mangos and Raspberries

  • 1 Mango sliced
  • 1 cup Raspberries washed
US Customary - Metric

Instructions

  • Prep all ingredients per the instructions above.
  • In a saucepan, cook the quinoa according to package instructions until the water is absorbed and the quinoa is tender. Season with salt, cover, and keep warm.
  • Bring the water to a boil, then remove from heat. Add the rooibos tea bags or loose tea and steep for 10 minutes. Remove the tea bags or strain the loose tea.
  • Preheat 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 until the internal temperature reaches 165°F (74°C). Remove from heat, let rest, then slice into bite-sized pieces.
  • In a blender, combine the garlic, cilantro, cumin, olive oil, lemon juice, and tahini. Blend until smooth. Add water as needed to adjust consistency. Season with salt and black pepper to taste.
  • Assemble the Buddha bowl by portioning the quinoa and topping with romaine lettuce, grilled chicken, tomato, cucumber, avocado, feta cheese, and red onion. Drizzle with the prepared sauce.
  • Serve the Buddha bowl with the side of mangos and raspberries and rooibos tea.

Nutrition

Calories: 667kcal | Carbohydrates: 59g | Protein: 37g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 88mg | Sodium: 359mg | Potassium: 1749mg | Fiber: 17g | Sugar: 21g | Vitamin A: 4390IU | Vitamin C: 82mg | Calcium: 191mg | Iron: 4mg

Buddha Bowl

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 15 minutes
Cook Time 25 minutes
Servings 2
Calories 667 kcal

Ingredients
 
 

Buddha Bowl

  • 1/3 cup Quinoa rinsed and drained
  • 8 oz Chicken breast boneless skinless butterflied
  • 1 tsp Extra-virgin olive oil
  • ½ tsp Paprika
  • ½ tsp Garlic powder
  • Salt to taste
  • Black pepper to taste
  • 1 cup Romaine lettuce shredded
  • 1 cup Tomato diced
  • 1 cup Cucumber diced
  • 1 Avocado pitted and diced
  • 2 TBSP Feta cheese diced small
  • 2 TBSP Red onion thinly sliced

Hot Rooibos Tea

  • 2 cups Water
  • 2 Rooibos tea bags or 2 tsp Loose rooibos tea

Sauce

  • 1 clove Garlic minced
  • 2 TBSP Fresh cilantro chopped
  • Pinch Ground cumin
  • 2 tsp Extra-virgin olive oil
  • 2 tsp Lemon juice
  • 1 TBSP Tahini paste
  • Water as needed
  • Salt to taste
  • Black pepper to taste

Side of Mangos and Raspberries

  • 1 Mango sliced
  • 1 cup Raspberries washed

Instructions
 

  • Prep all ingredients per the instructions above.
  • In a saucepan, cook the quinoa according to package instructions until the water is absorbed and the quinoa is tender. Season with salt, cover, and keep warm.
  • Bring the water to a boil, then remove from heat. Add the rooibos tea bags or loose tea and steep for 10 minutes. Remove the tea bags or strain the loose tea.
  • Preheat 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 until the internal temperature reaches 165°F (74°C). Remove from heat, let rest, then slice into bite-sized pieces.
  • In a blender, combine the garlic, cilantro, cumin, olive oil, lemon juice, and tahini. Blend until smooth. Add water as needed to adjust consistency. Season with salt and black pepper to taste.
  • Assemble the Buddha bowl by portioning the quinoa and topping with romaine lettuce, grilled chicken, tomato, cucumber, avocado, feta cheese, and red onion. Drizzle with the prepared sauce.
  • Serve the Buddha bowl with the side of mangos and raspberries and rooibos tea.

Nutrition

Calories: 667kcalCarbohydrates: 59gProtein: 37gFat: 34gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gTrans Fat: 0.01gCholesterol: 88mgSodium: 359mgPotassium: 1749mgFiber: 17gSugar: 21gVitamin A: 4390IUVitamin C: 82mgCalcium: 191mgIron: 4mg
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