Buddha Bowl

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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 1034kcal

Ingredients

Buddha Bowl

  • ½ cup Quinoa rinsed and drained
  • 8 oz Chicken breast 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

Blueberries

  • 1 cup Fresh blueberries

Korean Banana Milk

  • 1 Banana
  • 1 TBSP Maple syrup
  • ¼ tsp Vanilla extract
  • 2 cups Milk (whole or plant-based)
  • 1 cup Water
  • Ice cubes (optional, for serving)
US Customary - Metric

Instructions

  • Rinse the quinoa and cook according to the instructions on the package. Season with salt to taste, and cover to keep warm.
  • Grill the Chicken: Heat a grill or griddle pan to medium heat. Drizzle the chicken on both sides with olive oil, then season with paprika, garlic powder, salt, and black pepper. Grill the chicken for about 6 minutes per side, or until it reaches an internal temperature of 160°F (71°C). Let it rest for 3 minutes before slicing 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 droplets of water if needed to adjust consistency. Season with salt and pepper to taste.
  • Prepare the Korean Banana Milk: In a blender, combine banana, maple syrup, vanilla extract, milk, water, and ice cubes (if using). Blend until smooth, adjusting sweetness or consistency as needed.
  • Assemble the Buddha Bowl: Portion the quinoa. Top with grilled chicken, tomato, cucumber, avocado, feta cheese, and red onion. Drizzle with the prepared sauce.
  • Serve with a side of fresh blueberries and Korean banana milk.

Nutrition

Calories: 1034kcal | Carbohydrates: 77g | Protein: 47g | Fat: 62g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 35g | Trans Fat: 0.01g | Cholesterol: 125mg | Sodium: 543mg | Potassium: 2131mg | Fiber: 14g | Sugar: 30g | Vitamin A: 2272IU | Vitamin C: 32mg | Calcium: 517mg | Iron: 4mg

Buddha Bowl

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings 2
Calories 1034 kcal

Ingredients
 
 

Buddha Bowl

  • ½ cup Quinoa rinsed and drained
  • 8 oz Chicken breast 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

Blueberries

  • 1 cup Fresh blueberries

Korean Banana Milk

  • 1 Banana
  • 1 TBSP Maple syrup
  • ¼ tsp Vanilla extract
  • 2 cups Milk (whole or plant-based)
  • 1 cup Water
  • Ice cubes (optional, for serving)

Instructions
 

  • Rinse the quinoa and cook according to the instructions on the package. Season with salt to taste, and cover to keep warm.
  • Grill the Chicken: Heat a grill or griddle pan to medium heat. Drizzle the chicken on both sides with olive oil, then season with paprika, garlic powder, salt, and black pepper. Grill the chicken for about 6 minutes per side, or until it reaches an internal temperature of 160°F (71°C). Let it rest for 3 minutes before slicing 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 droplets of water if needed to adjust consistency. Season with salt and pepper to taste.
  • Prepare the Korean Banana Milk: In a blender, combine banana, maple syrup, vanilla extract, milk, water, and ice cubes (if using). Blend until smooth, adjusting sweetness or consistency as needed.
  • Assemble the Buddha Bowl: Portion the quinoa. Top with grilled chicken, tomato, cucumber, avocado, feta cheese, and red onion. Drizzle with the prepared sauce.
  • Serve with a side of fresh blueberries and Korean banana milk.

Nutrition

Calories: 1034kcalCarbohydrates: 77gProtein: 47gFat: 62gSaturated Fat: 15gPolyunsaturated Fat: 7gMonounsaturated Fat: 35gTrans Fat: 0.01gCholesterol: 125mgSodium: 543mgPotassium: 2131mgFiber: 14gSugar: 30gVitamin A: 2272IUVitamin C: 32mgCalcium: 517mgIron: 4mg
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