Buddha Bowl

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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 807kcal

Ingredients

Iced Ginger Tea

  • 24 oz Water
  • 4 Ginger tea bags
  • Sugar or honey, to taste
  • Ice cubes

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

Rockmelon Slices

  • 4 slices Cantaloupe
US Customary - Metric

Instructions

  • Prepare the ingredients as listed.
  • In a small pot, bring the water to a simmer. Remove from heat and steep ginger tea bags for 10 minutes. Sweeten with sugar or honey to taste. Discard tea bags, let cool, and refrigerate until ready to serve over ice.
  • Rinse the quinoa and cook according to package instructions. Season with salt to taste, then cover to keep warm.
  • Heat a grill or griddle pan to medium heat. Drizzle the chicken with olive oil, then season 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.
  • In a blender, combine garlic, cilantro, cumin, olive oil, lemon juice, and Greek yogurt. Blend until smooth, adding a few drops of water if needed to adjust consistency. Season with salt and pepper to taste.
  • Assemble the Buddha Bowl: portion the quinoa, then top with grilled chicken, tomato, cucumber, avocado, feta cheese, and red onion. Drizzle with the prepared sauce.
  • Serve with a side of melon slices and iced ginger tea.

Nutrition

Calories: 807kcal | Carbohydrates: 46g | Protein: 38g | Fat: 54g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 33g | Trans Fat: 0.01g | Cholesterol: 96mg | Sodium: 461mg | Potassium: 1534mg | Fiber: 12g | Sugar: 5g | Vitamin A: 1907IU | Vitamin C: 27mg | Calcium: 210mg | Iron: 4mg

Buddha Bowl

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings 2
Calories 807 kcal

Ingredients
 
 

Iced Ginger Tea

  • 24 oz Water
  • 4 Ginger tea bags
  • Sugar or honey, to taste
  • Ice cubes

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

Rockmelon Slices

  • 4 slices Cantaloupe

Instructions
 

  • Prepare the ingredients as listed.
  • In a small pot, bring the water to a simmer. Remove from heat and steep ginger tea bags for 10 minutes. Sweeten with sugar or honey to taste. Discard tea bags, let cool, and refrigerate until ready to serve over ice.
  • Rinse the quinoa and cook according to package instructions. Season with salt to taste, then cover to keep warm.
  • Heat a grill or griddle pan to medium heat. Drizzle the chicken with olive oil, then season 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.
  • In a blender, combine garlic, cilantro, cumin, olive oil, lemon juice, and Greek yogurt. Blend until smooth, adding a few drops of water if needed to adjust consistency. Season with salt and pepper to taste.
  • Assemble the Buddha Bowl: portion the quinoa, then top with grilled chicken, tomato, cucumber, avocado, feta cheese, and red onion. Drizzle with the prepared sauce.
  • Serve with a side of melon slices and iced ginger tea.

Nutrition

Calories: 807kcalCarbohydrates: 46gProtein: 38gFat: 54gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 33gTrans Fat: 0.01gCholesterol: 96mgSodium: 461mgPotassium: 1534mgFiber: 12gSugar: 5gVitamin A: 1907IUVitamin C: 27mgCalcium: 210mgIron: 4mg
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