Buddha bowl

    58 min

    A nourishing mixture of roast sweet potatoes, red onion, quinoa, chicken and spinach that's packed into a bowl so it looks like a Buddha's belly (hence the name). A peanut lime dressing finishes the whole thing off!

    23 people made this

    Serves: 4 

    • 700ml chicken stock
    • 250g quinoa
    • 1 large sweet potato, diced
    • 1 large red onion, diced
    • 4 tablespoons olive oil, divided
    • coarse sea salt to taste
    • freshly ground black pepper to taste
    • 3 cloves garlic, minced, divided
    • 1 tablespoon minced fresh ginger
    • 450g skinless, boneless chicken breasts
    • 4 tablespoons lime juice
    • 2 tablespoons smooth peanut butter
    • 1 tablespoon soy sauce
    • 1 tablespoon honey
    • 1 tablespoon sesame oil
    • 60g baby spinach leaves
    • 1 avocado - peeled, pitted and thinly sliced
    • 1 tablespoon freshly chopped coriander
    • 1 teaspoon toasted sesame seeds

    Prep:10min  ›  Cook:48min  ›  Ready in:58min 

    1. Bring chicken stock and quinoa to the boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and stock is absorbed, 15 to 20 minutes.
    2. Preheat oven to 220 C / Gas 7.
    3. Spread diced sweet potato and red onion on a baking tray. Drizzle 1 tablespoon olive oil over mixture and season with salt and pepper; toss to coat.
    4. Bake in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.
    5. Heat 1 tablespoon olive oil in a pan 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 centre, about 6 minutes per side. Slice chicken into bite-size pieces.
    6. 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.
    7. Divide quinoa among bowls; top with chicken, sweet potato mixture, spinach and avocado. Sprinkle coriander and sesame seeds over the top and drizzle dressing over each bowl.

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    Reviews & ratings
    Average global rating:

    Reviews in English (34)


    This was lovely. I followed the recipe, minus lime juice as recommended by another reviewer, and adults and kids alike were pleased with the results. My 13yo son said he loved everything about it. If I were to change anything, it would be to make a little extra sauce, otherwise it was wonderful!  -  08 Jan 2019  (Review from Allrecipes US | Canada)


    I liked this recipe. It was easy, and took us less than an hour. I added sriracha to the sauce to give it a more balanced flavor. This bowl would really be good with any sauce you'd like.  -  06 Feb 2017  (Review from Allrecipes US | Canada)


    Wow, delicious! I left out the ginger and the lime to make it less scary for two 9 yr olds, everyone loved it.  -  29 Jan 2017  (Review from Allrecipes US | Canada)