Quinoa Chick’n Buddha Bowl

Quinoa Chick'n Buddha Bowl

 

This vegan Quinoa Chick’n Buddha Bowl is bursting with flavor!

 

Chicken-flavored quinoa is topped with roasted sweet potato and red onions, grilled plant-based chicken, and avocado. Then to bring it all together, these wholesome foods are drizzled with a creamy Asian peanut sauce.

 

Buddha bowls make a great lunch or dinner because they keep you satiated for hours and curve cravings.

 

Get the recipe below!

 

Ingredients (makes 4 servings)

  • 3/4 cup quinoa (dry)
  • 1 1/2 cups hot water
  • 1 1/2 tsp. Better than Bouillon No Chicken Base
  • 1/2 large sweet potato (cubed)
  • 1/2 large red onion (chopped)
  • 2 vegan frozen chicken breasts
  • 1/2 avocado (cubed)
  • 2 tbsp. extra virgin olive oil
  • 1 1/2 garlic cloves (minced)
  • 4 tsp. ginger paste or minced ginger root
  • Fresh cilantro
  • Sesame seeds
  • Salt & pepper

Asian Peanut Sauce

  • 1 1/2 tsp. low sodium soy sauce
  • 1 1/2 tsp. sesame oil
  • 1 1/2 tsp. honey or maple syrup
  • 3/4 lime (juice only)
  • 1 tbsp. creamy peanut butter

Directions

  1. Preheat the oven to 425°F.
  2. In a large measuring glass, dissolve the No Chicken Base in the hot water. Then in a medium saucepan, combine the water and quinoa and bring it to a boil. Once boiling, reduce to a simmer and cover. Cook for 15-20 minutes until the quinoa is tender and no water remains. Set aside.
  3. Meanwhile, spread the sweet potatoes and onions onto a large baking sheet. Coat with 1 tbsp. olive oil, then sprinkle with salt and pepper. Bake for 20-25 minutes until crispy and tender. Be sure to turn veggies halfway through cook time.
  4. Next, add 1 tbsp. oil to a medium pan over medium heat. Add the ginger and only half the garlic to the pan. Cook for 1 minute until fragrant.*
  5. Then add the frozen chick’n breasts to the pan. Cook for 3-5 minutes on each side until heated through. Cut the chicken into cubes when done cooking.
  6. To make the sauce, whisk together the remaining garlic with the peanut sauce ingredients in a bowl. Set aside.*
  7. Add the cooked quinoa to a bowl. Top with the roasted sweet potatoes and onions, the cubed chicken and avocado. Then drizzle with the Asian peanut sauce and garnish with cilantro and sesame seeds!

*You can drizzle the sauce over your Buddha Bowl or heat it beforehand. To heat, pour it over the chicken breast and cook for one minute on the stove.

 


If you are following the SBH Plant-Based 21-day Meal Plan, one serving of the Quinoa Chick’n Buddha Bowl is approximately:

  • 2 servings Grains
  • 1/2 serving Veggies
  • 1 serving Meat/Dairy Alternatives
  • 2 servings Healthy Fats

Note: Strong.Bold.Healthy does not promote calorie counting. However, being that some may use calorie counting as a tool to help maintain a healthy weight, 1 serving of the Quinoa Chick’n Buddha Bowl is approximately 363 calories. Nutritional information is a rough estimate.

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