Mel's Buddha Bowls

MEL’S BUDDHA BOWLS {WITH SUPER TASTY PEANUT SAUCE}

yield: 6 SERVINGS

 

prep time: 30MINUTES MINS

cook time: 30MINUTES MINS

total time: 1HOUR HR

INGREDIENTS

• 1 ½ cups quinoa (see note)
• Chicken broth or water
• 2 large sweet potatoes, peeled and diced
• 1 red onion, peeled and diced
• 1 to 2 tablespoons oil
• Salt and black pepper, I use coarse for both
• 2 to 3 cloves garlic, finely minced
• 1 tablespoon finely minced fresh ginger or ginger paste (see note)
• 1 pound boneless skinless chicken breasts, cut into bite-size pieces
• 1 seedless/English cucumber, peeled and diced
• 2 to 3 cups baby spinach
• Diced avocado
• Chopped, fresh cilantro

Peanut Sauce:

• ⅓ cup fresh lime juice
• ¼ cup creamy peanut butter or tahini
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil or toasted sesame oil
• 1 to 2 teaspoons honey
• 1 teaspoon chili-garlic sauce, optional, but adds great flavor and a little kick
• 1 clove garlic, finely minced

INSTRUCTIONS 

• Cook the quinoa according to package directions, substituting chicken broth for water. (Here is how I cook quinoa in the Instant Pot)
• While the quinoa cooks, preheat the oven to 425 degrees F. Toss the sweet potatoes and onion on a large sheet pan with a tablespoon of oil and a sprinkle of salt and pepper. Roast in the oven until tender, 20 minutes or so, flipping once or twice.
• Heat a nonstick skillet over medium heat with 1 tablespoon oil. Add the garlic and ginger and cook, stirring constantly, for about 30 seconds until sizzling (don’t let the garlic burn). Pat the chicken pieces dry and add them to the skillet, seasoning with salt and pepper. Cook the chicken, stirring occasionally, until cooked through 5-6 minutes. Remove the skillet from the heat.
• For the dressing, whisk or blend all the ingredients together until smooth (this can be done several days in advance; refrigerate the dressing).
• Add a scoop of cooked quinoa to serving bowls. Add roasted sweet potatoes, onions, chicken, handful of spinach, diced avocado, chopped cucumbers, and a sprinkle of cilantro. Drizzle dressing over the top and dig in.

NOTES

Using Leftovers: this recipe works really well to use already cooked, leftover quinoa and same with leftover chicken (grilled, rotisserie, etc). If using already cooked chicken, you can add the ginger/garlic to the sweet potato/onion mixture or even to the sauce to get that gingery kick.

Ginger: my life has been transformed by ginger paste. I use it almost every time fresh ginger is called for in a recipe and it’s amazing (no chopping knobby fresh ginger!). It’s very easily and widely found in grocery store produce sections near the fresh herbs/salads. However, keeping fresh ginger on hand is easy…cut fresh ginger into 1-inch pieces and store in the freezer. When ready to use, it can be grated on a box grater straight from the freezer (no need to peel!).

Sauce: this yum sauce is also fantastic on these bowls (as is this cilantro lime dressing).
Source: Mel's Kitchen Cafe

Coconut Lime Chicken and Zucchini

COCONUT LIME CHICKEN AND ZUCCHINI

yield: 5 TO 6 SERVINGS

 

prep time: 15MINUTES MINS

cook time: 15MINUTES MINS

total time: 30MINUTES MINS

INGREDIENTS

• 2 to 3 tablespoons olive oil
• 1 to 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• Salt and pepper
• 2 cups diced zucchini
• 1 can (13.5 ounces) light or regular coconut milk
• 1 tablespoon cornstarch (optional – see note)
• 1 jalapeno pepper, finely minced (seeds removed for less heat)
• 1 tablespoon grated fresh ginger (see note)
• 3 cloves garlic, finely minced
• 1 teaspoon brown sugar
• Zest of one lime
• 1 tablespoon fresh lime juice (from about 1 medium lime)
• Hot, cooked rice or quinoa, for serving
• Chopped cilantro, for garnish (optional)

INSTRUCTIONS 

• In a 12-inch nonstick skillet, heat 1 tablespoon of the olive oil over medium heat until hot and rippling. Pat the chicken pieces dry with a paper towel and season lightly with salt and pepper.
• Add the chicken in a single layer (may need to cook multiple batches so as not to over crowd the skillet), and cook until golden and mostly cooked through (the chicken will continue to cook in a later step), about 2 minutes per side. Remove to a plate, leaving as much oil in the skillet as possible. Repeat with remaining chicken, if needed.
• Add another drizzle of olive oil to the pan and heat over medium heat. Add the zucchini and cook until golden and sizzling on one side, about 1 minute. Sir or flip and cook another minute or so until the zucchini is tender (but not soft and mushy). Season lightly with salt and pepper.
• Remove the zucchini to the plate with the chicken – again, leaving as much oil behind in the pan as possible.
• Whisk together the coconut milk and cornstarch together until smooth. Set aside.
• If the skillet is dry, add a couple teaspoons of olive oil. Over medium heat, add the jalapeno, ginger and garlic. Cook, stirring constantly, for 30-45 seconds. Scrape up any browned bits from the chicken and zucchini.
• Add the coconut milk mixture and brown sugar. Bring to a gentle simmer over medium-low heat and cook for 1-2 minutes, whisking constantly.
• Add the cooked chicken and zucchini back to the skillet. Stir and simmer for 3-4 minutes until the chicken is cooked through and the sauce has thickened. Stir in the lime zest and lime juice. Season with additional salt, if needed (it will probably need it).
• Serve over hot, cooked rice or quinoa and garnish with fresh cilantro, if desired.

Source: Mel's Kitchen Cafe