Berry Buddha Bowl

Morgan | August 10, 2017

At Cal Giant, we love keeping up with the latest healthy food trends. We’ve discovered so many amazing recipes this summer and this berry Buddha bowl is no exception! This Instagram worthy dish is absolutely delicious, and it's perfect for a pool-side lunch. The best part about this dish is that you can customize the toppings with your favorite nuts and berries!

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For the perfect Buddha bowl we cover quinoa with fresh avocado, sliced chicken, pumpkin seeds, roasted sweet potato and of course, sweet and refreshing blueberries. Whole grains topped with healthy carbs, good fats and mouthwatering protein pair with fresh berries to provide a delicious, well-balanced meal.

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We’re already running back to the store to prepare for our next round of bowls. For your next yummy pool-side treat, whip up a healthy and refreshing berry Buddha bowl!

Ingredients

  • 2 sweet potatoes, diced

  • 1 T olive oil

  • 1 T curry powder

  • 1 tsp kosher salt

  • ⅓ cup toasted and salted pumpkin seeds

  • 1 cup red quinoa

  • 1 ½ cup water or chicken broth

  • ⅓ cup chopped parsley

  • 2 T lemon juice

  • 1 cup canned chickpeas, drained and rinsed

  • ½ T kosher salt

  • 2 each avocado, cut in half, peel, and slice (drizzle with olive oil and salt and pepper)

  • 1 cup California Giant blueberries

  • 2 chicken breasts

  • Salt & Pepper

Instructions

  • Preheat oven to 425 degrees

  • Rinse quinoa and add to a small pot with 1 ½ cups of water or chicken broth

  • Bring the quinoa to a boil, cover, reduce the heat to medium low and simmer for 16-18 minutes or until all of the water is absorbed and the quinoa is fluffy

  • Meanwhile, toss sweet potatoes with olive oil, curry powder, and salt

  • Roast in the oven for 15 minutes, stir, and then for 10 minutes more or until tender

  • Season both chicken breasts generously with salt and pepper

  • Grill chicken breast on both sides for 2-3 min each

  • Add the chicken to a sheet tray and finish in the oven for 10 minutes or until slightly firm

  • Let rest for 5 minutes before slicing

  • Once the quinoa is finished, toss with parsley, lemon juice, chickpeas, and salt

  • Divide the quinoa among the bowls and top with sliced avocado, sliced chicken, pumpkin seeds, sweet potato and blueberries.

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Morgan

Born and raised on all things berries, Morgan brings SO much sweetness to the Buzz Blog.

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