Avocado Chicken Buddha Bowl with Tahini Drizzle

Name: Avocado Chicken Buddha Bowl with Tahini Drizzle
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: Deutsch
Ingredients: 2 chicken breasts; 3/4 cup quinoa, uncooked; 1 large sweet potato, cubed; 1 cup broccoli florets; 1 avocado, sliced; 1/4 red cabbage, thinly sliced; 2 EL apple cider vinegar; 1/4 cup tahini; 1 lemon, juiced; 2 EL olive oil; 1 tsp garlic powder; 1 tsp smoked paprika; Salt and pepper to taste

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This Avocado Chicken Buddha Bowl is the ultimate balanced meal, perfectly aligned with current wellness trends for a satisfying, Instagram-worthy lunch or dinner. Featuring perfectly grilled, juicy chicken breast slices atop a fluffy bed of protein-rich quinoa and vibrant roasted sweet potatoes and broccoli. The bowl is finished with creamy avocado slices, crunchy cucumber, pickled red cabbage, and a generous drizzle of homemade, tangy tahini-lemon dressing. Each component is carefully selected for maximum flavor and texture contrast, creating a meal that is as delicious as it is nourishing. Ideal for meal prep, this bowl keeps you full for hours and supports an active lifestyle with its perfect blend of complex carbs, lean protein, and healthy fats. It's a trending dish that delivers restaurant-quality presentation and taste right at home.

speichern

A colorful Avocado Chicken Buddha Bowl with grilled chicken, quinoa, roasted vegetables, avocado, and tahini dressing on a dark slate surface

Prep Time20 min

Cook Time25 min

Servings2 servings

Equipment

Baking sheetGrill panSmall bowlPot

Instructions

1
Preheat oven to 400°F. Toss sweet potato cubes and broccoli with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
2
Cook quinoa according to package instructions. Fluff with a fork.
3
Season chicken breasts with smoked paprika, garlic powder, salt, and pepper. Grill in a pan over medium-high heat for 6-7 minutes per side, until cooked through. Let rest, then slice.
4
Quick-pickle the red cabbage by tossing it with apple cider vinegar and a pinch of salt. Set aside.
5
Make the dressing by whisking tahini, lemon juice, 2-3 tbsp water, and a pinch of salt until smooth and creamy.
6
Assemble bowls: divide quinoa, roasted vegetables, sliced chicken, pickled cabbage, and avocado slices between two bowls. Drizzle generously with tahini dressing.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.