Name: Quinoa Buddha Bowl
Prep time: 20 min
Cook time: 25 min
Ingredients: 1/2 cup Quinoa ( rinsed and drained); 2 cups Sweet potatoes (peeled and diced into small cubes); 1/2 can Chickpeas (drained and rinsed); 4 TBSP Extra-virgin olive oil; 1/2 tsp Ground cumin; 1/2 tsp Salt; 1/2 tsp Black pepper; 8 oz Chicken breast boneless skinless; 4 oz Kale; 1 Avocados (pitted and quartered or sliced if desired); 2 Dinner rolls; 2 TBSP Tahini paste; 2 TBSP Lemon juice; 1 TBSP Maple syrup; 2 TBSP Water (as needed); Salt (to taste); Black pepper (to taste); 12 oz Sparkling water (cold); 12 oz Lemonade (cold)

Quinoa Buddha Bowl

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Prep Time: 20

Cook Time: 25

Servings:

Calories: 1016kcal

Ingredients

Quinoa Bowl

1/2 cup Quinoa rinsed and drained
2 cups Sweet potatoes peeled and diced into small cubes
1/2 can Chickpeas drained and rinsed
4 TBSP Extra-virgin olive oil
1/2 tsp Ground cumin
1/2 tsp Salt
1/2 tsp Black pepper
8 oz Chicken breast boneless skinless
4 oz Kale
1 Avocados pitted and quartered or sliced if desired
2 Dinner rolls

Dressing

2 TBSP Tahini paste
2 TBSP Lemon juice
1 TBSP Maple syrup
2 TBSP Water as needed

Seasoning

Salt to taste
Black pepper to taste

Sparkling Lemonade

12 oz Sparkling water cold
12 oz Lemonade cold

US Customary - Metric

Instructions

Prepare the ingredients per the instructions above.
Cook the quinoa according to the instructions on the package.
Preheat the oven to 400°F (204°C) and line a large baking sheet with parchment paper. Place the sweet potatoes on one side and the chickpeas on the other side. Drizzle half of the olive oil, divided between the potatoes and chickpeas. Season the sweet potatoes with cumin, salt, and pepper and toss to coat. Season the chickpeas with salt and pepper. Bake until the sweet potatoes are tender, about 30-35 minutes and the chickpeas are crispy, tossing halfway through.
Prep chicken: Drizzle the chicken on both sides with half of the remaining oil, then season both sides with salt and pepper.
Heat a grill or grill pan to medium heat.
Cook chicken: Grill the chicken on both sides until nicely marked. Place in the oven and cook to an internal temperature of 160°F (71°C) using a thermometer. Once cooked, let rest for 5 minutes. Then diced into bite-sized pieces.
Finish quinoa: Once the quinoa is cooked, (drain any excess water if needed), season with salt to taste, and cover with a lid to keep warm.
Make tahini dressing: In a bowl mix together the ingredients for the dressing, add water as needed until smooth and creamy. Season with salt and pepper to taste.
Place the kale in a large bowl and drizzle the remaining olive oil. Sprinkle with salt to taste and use your hands to massage the kale with the oil.
Warm the dinner rolls in the oven for 2 to 3 minutes.
Mix together all the ingredients for the sparkling lemonade. Serve over ice if desired.
Place the chicken, potatoes, chickpeas, kale, and avocado over the quinoa and drizzle with the tahini dressing. Enjoy with roll and sparkling lemonade.

Nutrition