Chicken Buddha Bowl

Instructions

1. Cook the quinoa
   In a medium saucepan, combine quinoa and water (or broth). Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the liquid is absorbed and quinoa is fluffy. Remove from heat and let stand for 5 minutes.
2. Prepare the chicken
   Season chicken cubes with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through (internal temperature of 165°F/74°C). Transfer to a plate and set aside.
3. Roast the sweet potato
   Preheat oven to 400°F (200°C). Toss diced sweet potato with remaining olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway, until tender and slightly caramelized.
4. Prepare the vegetables
   While the sweet potato is roasting, prepare the kale by massaging it with a little olive oil and salt for 1-2 minutes to soften. Slice the avocado, halve the cherry tomatoes, dice the cucumber, and prepare the carrots and cabbage.
5. Make the dressing
   In a small bowl, whisk together tahini, lemon juice, honey or maple syrup, and 2-3 tablespoons of water until smooth. Season with salt and pepper to taste. Add more water if needed to reach desired consistency.
6. Assemble the bowls
   Divide the quinoa among four bowls. Arrange the chicken, roasted sweet potato, kale, avocado, tomatoes, cucumber, carrots, and cabbage in sections on top of the quinoa.
7. Serve
   Drizzle the tahini dressing over each bowl just before serving. Optionally, garnish with sesame seeds, hemp seeds, or microgreens for added nutrition and presentation.