Buddha Bowl

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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 989kcal

Ingredients

Buddha Bowl

  • ½ cup Quinoa rinsed and drained
  • 8 oz Chicken breast boneless skinless boneless, skinless
  • 2 TBSP 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 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. While the quinoa is cooking, make the sauce.
  • Heat a grill or griddle pan to medium heat.
  • Drizzle the chicken on both sides with 1 TBSP of olive oil, then season with paprika, garlic powder, salt, and black pepper.
  • Place the chicken on the grill and cook for about 6 minutes per side, or until it reaches an internal temperature of 160°F (71°C). Use a food thermometer to check doneness. Once cooked, let it rest for 3 minutes. While resting, prepare the remaining ingredients.
  • To make the sauce, pulse garlic, cilantro, cumin, olive oil, lemon juice, and Greek yogurt 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.
  • Once the quinoa is fully cooked, drain any excess water, season with salt to taste, and cover with a lid to keep warm.
  • Dice the rested chicken 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.
  • To assemble, divide the quinoa into serving bowls. Top with grilled chicken, tomatoes, cucumber, avocado, feta cheese, and red onion. Drizzle with the prepared sauce.
  • Serve with a side of mandarin orange segments and enjoy alongside the Korean banana milk.

Nutrition

Calories: 989kcal | Carbohydrates: 87g | Protein: 39g | Fat: 58g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 34g | Trans Fat: 0.01g | Cholesterol: 96mg | Sodium: 1535mg | Potassium: 2083mg | Fiber: 15g | Sugar: 34g | Vitamin A: 2650IU | Vitamin C: 54mg | Calcium: 407mg | Iron: 4mg

Buddha Bowl

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 2
Calories 989 kcal

Ingredients
 
 

Buddha Bowl

  • ½ cup Quinoa rinsed and drained
  • 8 oz Chicken breast boneless skinless boneless, skinless
  • 2 TBSP 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 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. While the quinoa is cooking, make the sauce.
  • Heat a grill or griddle pan to medium heat.
  • Drizzle the chicken on both sides with 1 TBSP of olive oil, then season with paprika, garlic powder, salt, and black pepper.
  • Place the chicken on the grill and cook for about 6 minutes per side, or until it reaches an internal temperature of 160°F (71°C). Use a food thermometer to check doneness. Once cooked, let it rest for 3 minutes. While resting, prepare the remaining ingredients.
  • To make the sauce, pulse garlic, cilantro, cumin, olive oil, lemon juice, and Greek yogurt 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.
  • Once the quinoa is fully cooked, drain any excess water, season with salt to taste, and cover with a lid to keep warm.
  • Dice the rested chicken 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.
  • To assemble, divide the quinoa into serving bowls. Top with grilled chicken, tomatoes, cucumber, avocado, feta cheese, and red onion. Drizzle with the prepared sauce.
  • Serve with a side of mandarin orange segments and enjoy alongside the Korean banana milk.

Nutrition

Calories: 989kcalCarbohydrates: 87gProtein: 39gFat: 58gSaturated Fat: 13gPolyunsaturated Fat: 7gMonounsaturated Fat: 34gTrans Fat: 0.01gCholesterol: 96mgSodium: 1535mgPotassium: 2083mgFiber: 15gSugar: 34gVitamin A: 2650IUVitamin C: 54mgCalcium: 407mgIron: 4mg
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