Buddha Bowl
Spicy peanut tempeh bowl (image credit:
Recipe Summary Buddha Bowl
Tasty healthy meal in under 1 hour.Ingredients | Tempeh Buddha Bowl3 cups chicken broth1 ½ cups quinoa1 large sweet potato, diced1 large red onion, diced¼ cup olive oil, dividedkosher salt to tastefreshly ground black pepper to taste3 cloves garlic, minced, divided1 tablespoon minced fresh ginger root1 pound skinless, boneless chicken breast halves¼ cup lime juice2 tablespoons smooth peanut butter1 tablespoon soy sauce1 tablespoon honey1 tablespoon sesame oil2 cups baby spinach1 avocado - peeled, pitted, and thinly sliced1 tablespoon chopped fresh cilantro1 teaspoon toasted sesame seedsDirectionsBring 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.Info | Tempeh Buddha Bowlprep:
10 mins
cook:
48 mins
total:
58 mins
Servings:
4
Yield:
4 servings
TAG : Buddha BowlSalad, Grains, Quinoa Salad Recipes,
