Poached Egg Buddha Bowls Recipes

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BUDDHA BOWL



Buddha Bowl image

Tasty healthy meal in under 1 hour.

Provided by mkinshella

Categories     Salad     Grains     Quinoa Salad Recipes

Time 58m

Yield 4

Number Of Ingredients 19

3 cups chicken broth
1 ½ cups quinoa
1 large sweet potato, diced
1 large red onion, diced
¼ cup olive oil, divided
kosher salt to taste
freshly ground black pepper to taste
3 cloves garlic, minced, divided
1 tablespoon minced fresh ginger root
1 pound skinless, boneless chicken breast halves
¼ cup lime juice
2 tablespoons smooth peanut butter
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon sesame oil
2 cups baby spinach
1 avocado - peeled, pitted, and thinly sliced
1 tablespoon chopped fresh cilantro
1 teaspoon toasted sesame seeds

Steps:

  • Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth is absorbed, 15 to 20 minutes.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Spread sweet potato and red onion onto a baking sheet. Drizzle 1 tablespoon olive oil over mixture and season with salt and pepper; toss to coat.
  • Bake in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.
  • Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir 2 cloves garlic and ginger until fragrant, about 1 minute. Add chicken and cook until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into 1-inch pieces.
  • Whisk 1 garlic clove, lime juice, peanut butter, soy sauce, and honey together in a bowl. Whisk 1 tablespoon olive oil and sesame oil into mixture until dressing is smooth.
  • Divide quinoa among bowls; top with chicken, sweet potato mixture, spinach, and avocado. Sprinkle cilantro and sesame seeds over the top and drizzle dressing over each bowl.

Nutrition Facts : Calories 798.8 calories, Carbohydrate 81.9 g, Cholesterol 69.1 mg, Fat 36 g, Fiber 13 g, Protein 39.8 g, SaturatedFat 5.6 g, Sodium 1376.1 mg, Sugar 13.1 g

POACHED EGG BUDDHA BOWLS



Poached Egg Buddha Bowls image

I love cooking for my husband and this is the first dish of the year that we enjoy out in our back yard. I often include fresh peas and cherry tomatoes, halved. -Amy McDonough, Carlton, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 2 servings.

Number Of Ingredients 12

3/4 cup wheat berries
3-1/2 cups water, divided
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon thinly sliced fresh mint leaves
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 cup quartered cherry tomatoes
1/2 cup reduced-fat ricotta cheese
2 tablespoons sliced Greek olives
2 large eggs
Optional: Additional olive oil and pepper

Steps:

  • Place wheat berries and 2-1/2 cups water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until tender, about 1 hour. Drain; transfer to a bowl. Cool slightly., Stir in oil, lemon juice, mint, salt and pepper; divide between 2 bowls. Top with tomatoes, ricotta cheese and olives., To poach each egg, place 1/2 cup water in a small microwave-safe bowl or glass measuring cup. Break an egg into water. Microwave, covered, on high 1 minute. Microwave in 10-second intervals until white is set and yolk begins to thicken; let stand 1 minute., Using a slotted spoon, transfer egg to 1 of the bowls. Repeat. If desired, drizzle with additional oil and sprinkle with more pepper.

Nutrition Facts : Calories 526 calories, Fat 24g fat (5g saturated fat), Cholesterol 201mg cholesterol, Sodium 563mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 10g fiber), Protein 21g protein.

VEGGIE-PACKED BUDDHA BOWL RECIPE BY TASTY



Veggie-Packed Buddha Bowl Recipe by Tasty image

Here's what you need: garlic, olive oil, salt, pepper, water, fresh lemon juice, dijon mustard, chicken breast, ground turmeric, onion powder, ground cumin, salt, black pepper, olive oil, brown rice, red cabbage, avocado, carrot, cherry tomatoes, green onion

Provided by Joey Firoben

Categories     Dinner

Yield 2 servings

Number Of Ingredients 20

1 head garlic
½ cup olive oil
½ teaspoon salt
½ teaspoon pepper
2 tablespoons water
2 tablespoons fresh lemon juice
1 tablespoon dijon mustard
1 lb chicken breast, cubed
1 ½ teaspoons ground turmeric
½ teaspoon onion powder
½ teaspoon ground cumin
1 pinch salt
1 pinch black pepper
1 tablespoon olive oil
3 cups brown rice, cooked
1 cup red cabbage, shredded
1 avocado, pitted, peeled, and thinly sliced
1 cup carrot, shredded
1 cup cherry tomatoes, halved
¼ cup green onion, thinly sliced

Steps:

  • Preheat the oven to 325°F (170°C).
  • Make the dressing: Use a knife to slice off the top third of the head of garlic, just enough so that all of the cloves are exposed but the head remains intact.
  • Fill a small ovenproof saucepan with the olive oil and place the garlic bulb, cut side down, in the oil. Cover the pan with a lid and transfer to the oven.
  • Bake for 40 minutes, until the garlic has softened and is easily pierced with a paring knife. Let cool.
  • Once the garlic and oil have cooled enough to handle, squeeze the cloves out of the garlic skin into a blender.
  • Add the salt, pepper, water, lemon juice, and mustard to the blender. Puree until smooth.
  • With the blender still running, slowly add the oil from the saucepan in a steady stream. The dressing should be a creamy and slightly thick. Set aside.
  • In a medium bowl, season the chicken with turmeric, onion powder, cumin, salt, and pepper. Toss until evenly coated.
  • Heat the oil in a large skillet over medium-high heat. Add the chicken to the pan and sauté until firm and cooked through, about 4 minutes. Remove the pan from the heat.
  • To build the buddha bowls, divide the rice between 2 serving bowls. Top with shredded cabbage, sliced avocado, turmeric chicken, shredded carrots, halved cherry tomatoes, and green onions and drizzle with roasted garlic dressing.
  • Enjoy!

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