Say hello to this vibrant Veggie-Packed Buddha Bowl that's bursting with flavor and nutrients! Dive into a colorful medley of roasted veggies, quinoa, and a zesty lemon-tahini dressing for a meal that's as satisfying as it is Instagram-worthy.

Quick Info

⏱️ 64 min • 🍽️ 2 servings • ⭐ 88%

Nutrition

1191 cal • 85g protein • 122g carbs • 40g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Healthy] • [Low-Carb] • [Dinner] • [Under 1 Hour] • [High-Protein] • [High-Fiber]

Ingredients

• 1 head of garlic
• ½ cup olive oil
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons water
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 pound chicken breasts, cubed
• 1½ teaspoons ground turmeric
• ½ teaspoon onion powder
• ½ teaspoon ground cumin
• Pinch of salt
• Pinch of black pepper
• 1 tablespoon olive oil
• 3 cups cooked brown rice
• 1 cup shredded red cabbage
• 1 avocado, pitted, peeled, and thinly sliced
• 1 cup shredded carrots
• 1 cup halved cherry tomatoes
• ¼ cup thinly sliced green onion

Instructions Preview

1. Preheat the oven to 325°F (170°C).
2. Make the dressing: Use a knife to slice of…
3. Fill a small ovenproof saucepan with the o…

…and 8 more steps

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Recipe by: Joey Firoben • From: Goodful