Description
A colorful, nutrient-dense Buddha bowl featuring grilled chicken, quinoa, roasted vegetables, and creamy avocado, drizzled with a tangy tahini dressing. Perfect for meal prep!
Ingredients
Scale
- 2 cups cooked, grilled or baked chicken breast
- 2 cups cooked quinoa or brown rice
- 1 cup shredded carrots
- 1 cup chopped cucumber
- 1 cup roasted chickpeas or edamame
- 1 avocado, sliced
- ½ cup hummus or tzatziki
- Optional toppings: lemon wedges, sesame seeds, feta, hot sauce
Instructions
- Cook quinoa: Bring quinoa and water to boil. Reduce heat, cover, simmer 15 mins. Fluff with fork.
- Roast veggies: Toss sweet potato, broccoli, and bell pepper with oil, salt & pepper. Roast at 400°F (200°C) for 20-25 mins.
- Grill chicken: Rub chicken with oil and seasonings. Grill or pan-sear 6-7 mins per side. Rest, then slice.
- Make dressing: Whisk tahini, lemon juice, maple syrup, garlic, water, and salt until smooth.
- Assemble: Divide quinoa among bowls. Arrange chicken, roasted veggies, and fresh toppings. Drizzle with dressing.
Notes
- Meal prep: Store components separately for up to 4 days.
- Vegan option: Substitute chickpeas or tofu for chicken.
- Grain alternatives: Use brown rice or cauliflower rice.
- Double dressing recipe for extra servings.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Roasting/Grilling
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 10g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: undefined
- Fiber: 12g
- Protein: 38g
- Cholesterol: undefined