Quinoa, Pumpkin, and Grilled Chicken Buddha Bowl
A balanced and delicious bowl combining quinoa, pumpkin purée, and grilled chicken breast, topped with fresh arugula, mango, cucumber, and finished with a creamy avocado dressing.
🛒 Ingredients
1 servings
- 1/2 cup cooked quinoa
- 1/2 cup pumpkin purée (kabocha or butternut squash)
- 1 chicken breast
- Fresh lemon
- Turmeric
- Salt
- Garlic
- Arugula (or watercress)
- 5 to 6 mango cubes
- 1/4 cucumber, thinly sliced
- 1 tbsp grated carrot
- 1 tbsp sunflower or chia seeds
- 1/4 avocado
- Extra virgin olive oil
- Pepper
- Honey
- Nutmeg
Watch the original video
Watch on TikTokDirections
- 1
Cook the quinoa in salted water just like rice.
- 2
Grill the chicken in a skillet with turmeric, garlic, lemon, and salt until golden brown.
- 3
Steam the pumpkin, then mash it with a drizzle of olive oil and a pinch of nutmeg.
- 4
Arrange the quinoa, pumpkin purée, chicken, and mixed salad (arugula, mango, cucumber, carrot) on a plate.
- 5
Blend the avocado with the juice of half a lemon, olive oil, salt, pepper, and honey, then drizzle over the top.
- 6
Finish by sprinkling with sunflower or chia seeds.
💡 Chef's Tip
You can prepare the pumpkin purée in advance and store it in the refrigerator. For more flavor, use a high-quality pumpkin like butternut squash. The avocado sauce should be prepared at the last minute to prevent oxidation.
