Buddha bowl

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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 1096kcal

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
  • Ground cumin one pinch
  • 2 TBSP Extra-virgin olive oil
  • 2 tsp Lemon juice
  • 1 TBSP Greek yogurt

Mango

  • 1 Mango peeled and sliced

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

  • Prepare all ingredients as described above.
  • Rinse the quinoa and cook according to the package directions. Season with salt to taste and cover to keep warm.
  • Heat a grill or griddle pan to medium heat. Drizzle the chicken breast with 1 TBSP olive oil on both sides, then season with paprika, garlic powder, salt, and black pepper. Grill for about 6 minutes per side, or until the chicken reaches 165°F (74°C). Remove from the heat and let 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 splash 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 desired.
  • Assemble the Buddha bowl: Portion the cooked quinoa into bowls. Top with grilled chicken, tomato, cucumber, avocado, feta cheese, and red onion. Drizzle with the prepared sauce.
  • Serve with a side of fresh mango and a glass of Korean banana milk.

Nutrition

Calories: 1096kcal | Carbohydrates: 93g | Protein: 48g | Fat: 63g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 35g | Trans Fat: 0.01g | Cholesterol: 125mg | Sodium: 544mg | Potassium: 2305mg | Fiber: 15g | Sugar: 44g | Vitamin A: 3392IU | Vitamin C: 70mg | Calcium: 529mg | Iron: 4mg

Buddha bowl

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings 2
Calories 1096 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
  • Ground cumin one pinch
  • 2 TBSP Extra-virgin olive oil
  • 2 tsp Lemon juice
  • 1 TBSP Greek yogurt

Mango

  • 1 Mango peeled and sliced

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
 

  • Prepare all ingredients as described above.
  • Rinse the quinoa and cook according to the package directions. Season with salt to taste and cover to keep warm.
  • Heat a grill or griddle pan to medium heat. Drizzle the chicken breast with 1 TBSP olive oil on both sides, then season with paprika, garlic powder, salt, and black pepper. Grill for about 6 minutes per side, or until the chicken reaches 165°F (74°C). Remove from the heat and let 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 splash 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 desired.
  • Assemble the Buddha bowl: Portion the cooked quinoa into bowls. Top with grilled chicken, tomato, cucumber, avocado, feta cheese, and red onion. Drizzle with the prepared sauce.
  • Serve with a side of fresh mango and a glass of Korean banana milk.

Nutrition

Calories: 1096kcalCarbohydrates: 93gProtein: 48gFat: 63gSaturated Fat: 15gPolyunsaturated Fat: 7gMonounsaturated Fat: 35gTrans Fat: 0.01gCholesterol: 125mgSodium: 544mgPotassium: 2305mgFiber: 15gSugar: 44gVitamin A: 3392IUVitamin C: 70mgCalcium: 529mgIron: 4mg
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