Buddha Bowl

Name: Buddha Bowl
Total time: 58
Yield: 4
Ingredients: 3 cups chicken broth; 1 ½ cups quinoa; 1 large sweet potato, diced; 1 large red onion, diced; ¼ cup olive oil, divided; kosher salt to taste; freshly ground black pepper to taste; 3 cloves garlic, minced, divided; 1 tablespoon minced fresh ginger root; 1 pound skinless, boneless chicken breast halves; ¼ cup lime juice; 2 tablespoons smooth peanut butter; 1 tablespoon soy sauce; 1 tablespoon honey; 1 tablespoon sesame oil; 2 cups baby spinach; 1 avocado - peeled, pitted, and thinly sliced; 1 tablespoon chopped fresh cilantro; 1 teaspoon toasted sesame seeds

Recipe by mkinshella from allrecipes.com

Dinner 58 Mins.

Ingredients

4 servings

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3 cups chicken broth
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1 ½ cups quinoa
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1 large sweet potato, diced
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1 large red onion, diced
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¼ cup olive oil, divided
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kosher salt to taste
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freshly ground black pepper to taste
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3 cloves garlic, minced, divided
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1 tablespoon minced fresh ginger root
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1 pound skinless, boneless chicken breast halves

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¼ cup lime juice
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2 tablespoons smooth peanut butter
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1 tablespoon soy sauce
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1 tablespoon honey
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1 tablespoon sesame oil
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2 cups baby spinach
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1 avocado - peeled, pitted, and thinly sliced
•

1 tablespoon chopped fresh cilantro
•

1 teaspoon toasted sesame seeds

Instructions

Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth is absorbed, 15 to 20 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Spread sweet potato and red onion onto a baking sheet. Drizzle 1 tablespoon olive oil over mixture and season with salt and pepper; toss to coat.
Bake in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.
Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir 2 cloves garlic and ginger until fragrant, about 1 minute. Add chicken and cook until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into 1-inch pieces.
Whisk 1 garlic clove, lime juice, peanut butter, soy sauce, and honey together in a bowl. Whisk 1 tablespoon olive oil and sesame oil into mixture until dressing is smooth.
Divide quinoa among bowls; top with chicken, sweet potato mixture, spinach, and avocado. Sprinkle cilantro and sesame seeds over the top and drizzle dressing over each bowl.