Buddha Bowl Recipe

Ingredients

• large sweet potato, diced
• large red onion, diced
• 1/4 cup olive oil, divided
• kosher salt to taste
• freshly ground black pepper to taste
• cup schicken broth
• 1/2 cup squinoa
• clove sgarlic, minced, divided
• tablespoon minced fresh ginger
• pound skinless, boneless chicken breasts
• 1/4 cup lime juice
• tablespoon screamy peanut butter
• tablespoon soy sauce
• tablespoon honey
• tablespoon sesame oil
• cup sbaby spinach
• avocado, peeled, pitted, and thinly slice d
• tablespoon chopped fresh cilantro
• teaspoon toasted sesame seeds

Instructions

1. Preheat the oven to 425 degrees F (220 degrees C).
2. 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. Bake in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.
4. 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. 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. 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. Divide quinoa among bowls; top with chicken, sweet potato mixture, spinach, and avocado. Sprinkle cilantro and sesame seeds over top; drizzle with dressing.