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Buddha Bowls or How to trick your kids into to eating healthy

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Author: Meggen

Ingredients

  • Choice of protein: 4 chicken breasts OR 1 lb of roasted salmon
  • 1 ½ cups carrots peeled and sliced on the diagonal
  • 1 cup bean sprouts
  • 2 cups pineapple sliced into spears
  • 2 cups red bell pepper cut into strips
  • 1 can chick peas drained & rinsed
  • 1 cup cucumber peeled and sliced on the diagonal
  • 1 cup uncooked quinoa
  • 1 cup cooked edamame
  • 1 TBSP freshly grated ginger
  • 1 TBSP freshly minced garlic
  • ½ cup coconut milk
  • ¼ cup Sweet chili sauce
  • Optional garnish- toasted pumpkin seeds or sliced green onions
  • 2 TBSP olive oil divided
  • 1 TBSP Sesame oil
  • salt and pepper

Instructions

  • Pre heat oven to 375
  • On a sheet pan lined with foil, rub 1 TBSP olive oil , salt and pepper on chicken breasts and roast until skin is crispy- about 45 minutes. Remove skin and bones and slice chicken into large pieces. Set aside.
  • On the same pan, spread out chick peas, carrots and peppers. Drizzle them with 1 TBSP olive oil , salt and pepper and roast peas until crispy. About 20 minutes. Remove and set aside to cool.
  • Prepare Quinoa according to directions on box, taking care not to over cook. Set aside in a serving bowl .
  • In a small pan, add 1 TBSP sesame oil to garlic and ginger. Sauté garlic and ginger until fragrant, add in chili sauce and coconut milk on low heat and cook until warmed through. Place in a serving bowl and cover to keep warm until serving time.
  • To assemble the dinner:
  • Place all the veggies on a large platter into neat piles, add chicken or fish to the platter and nestle in bowl of sauce with a serving spoon and toppings ( pumpkin seeds and green onions) , if desired.
  • Allow each guest to assemble their own bowl starting with the quinoa first.