Mel's Buddha Bowls {With Super Tasty Peanut Sauce}

Step 1

Cook the quinoa according to package directions, substituting chicken broth for water. (Here is how I cook quinoa in the Instant Pot)

Step 2

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.

Step 3

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.

Step 4

For the dressing, whisk or blend all the ingredients together until smooth (this can be done several days in advance; refrigerate the dressing).

Step 5

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.