Buddha Bowl Recipe

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 425 degrees F (220 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Spread sweet potato and red onion on a baking sheet; drizzle with 1 tablespoon olive oil. Season with salt and black pepper; toss to coat.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Bake in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Meanwhile, 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.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Heat 1 tablespoon olive oil in a skillet over medium heat. Add 2 cloves garlic and ginger; cook and stir until fragrant, about 1 minute. Add chicken; cook until no longer pink in centers and juices run clear, about 6 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Cut chicken into 1-inch pieces.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Whisk lime juice, peanut butter, soy sauce, honey, and remaining 1 garlic clove together in a bowl; whisk in remaining 1 tablespoon olive oil and sesame oil until dressing is smooth.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Divide quinoa among bowls; top with chicken, sweet potato mixture, spinach, and avocado. Sprinkle cilantro and sesame seeds over top; drizzle with dressing.'}

📊 Nutrition Facts

Per serving (4 servings total)