Delicious, wholesome food in under an hour.
| Prep Time: | 10 mins |
| Cook Time: | 48 mins |
| Total Time: | 58 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
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.
Nutrition Facts
| Calories | 799 kcal |
| Carbohydrate | 82 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 13 g |
| Protein | 40 g |
| Saturated Fat | 6 g |
| Sodium | 1376 mg |
| Sugars | 13 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
This was delicious, especially the sauce. Thank you so much!
This recipe is ridiculously delicious! I didn’t have any chicken broth so I used veggie broth and I used a chicken breast I had cooked the night before but those are the only changes I made. My husband and I both really loved it!
K, to be honest I only used the dressing recipe, but hot damn was I a happy girl!! This is now my go to dressing for any kind of Buddha bowl. Thanks for this
This dish was perfection! I cut the lime juice in half but left everything else as listed. This dish inspired me to put my first review on allrecipes as I just had to share. You won’t be disappointed.
A lot of work but a very yummy result! Husband loved it as well and is even willing to help prep it if I’ll make it again!
I really enjoyed this for something different. I doubled the dressing but used less lime juice. Since it is so powerful I used it more like a drizzle so I ended up having too much dressing by doubling it. Used sweet yellow onion instead of red b/c that is what we prefer. My daughter didn’t like the peanut butter dressing but thought the rest came together and would have rather had ranch! I also diced the chicken prior to cooking just out of preference.
This was delicious!!! I tasted the sauce by itself and was a little grossed out but WOW it totally pulls together when all ingredients are combined. It has a perfect blend of sweet (potato, peanut butter), sour (lime), and savory (everything else). Will definitely make this again. I followed the recipe exactly.
Easy to make.
Not too time consuming to throw together. flavor was delicious
pretty good! peanut sauce was heavy on lime juice so i took a bit out and it was great
Kids weren’t impressed, but what do they know. Both hubby and I loved it. Cooked quinoa in instant pot for 2 min with NR (total time after rinsing was 25 min. Cooked tofu in convection toaster oven (after marinating and tossing in corn starch also 25 min. Made the veggies and sauce exactly to your specs. Amazing. Definitely planning to do this as a shared meal with others.
I’ve never left a review before, but this is an exception. This unique blend of ingredients combines to make a deliciously healthy meal!
This is a fabulous recipe! The only thing I changed was adding twice the spinach. So yummy! I will definitely make this again and again…
This was absolutely delicious!! Although I definitely seasoned the chicken before pan frying it. Aside from that it was perfect as is.
I made this for my adult children over Memorial Day weekend. They gave a hearty recommendation for this tasty and satisfying dish. The dressing brings all the flavors together in every incredibly delightful forkful.
I use this dressing over a variety of vegetables and grains to make different Buddha Bowls. Adding tahini is also great and makes a thick and creamy sauce.
I made no substitutions and this was so delicious. The peanut sauce is to die for. The whole thing is time consuming but fun if you like to cook. My family said this meal was just as good as in a nice restaurant.
I loved this recipe as is. The dressing gives it such a deep rich flavor. I love the dressing flavor on the sweet potato too. I doubled the dressing recipe to use for later, but ended up using it all! Next time I want to use just a little more peanut butter and only a little less lime juice. I want to add brown rice to the quinoa. I will also chop the spinach so it blends in better with each bite
My family loved it!
This recipe tasted amazing and felt so clean in my system. My first Buddha Bowl attempt. I’ll be making this again and again, probably with variations. Thank you!!
yummy