This might be one of my favorite dinner ideas. With Buddha bowls, you can mix and match ingredients, but the idea is to use a grain, green and toppings. Let your kids choose their own and you have a dinner the entire family will devour.
Mexican Bowl
INGREDIENTS
- Quinoa
- Chicken
- Black beans (make sure they’re dry)
- Roasted corn
- Shredded lettuce
- Shredded cheese
- Avocado (optional)
Salsa Vinaigrette
INGREDIENTS
- Salsa
- Olive oil
- Vinegar
DIRECTIONS
- Cook quinoa in chicken broth for extra flavor and grill the chicken.
- Top quinoa and chicken with toppings.
- Combine salsa, olive oil and vinegar to make salsa vinaigrette.
Indian Bowl
INGREDIENTS
- Quinoa
- Chicken
- Chickpeas
- Baby kale
- Shredded carrots
- Slivered almonds
Curry Yogurt Vinaigrette
INGREDIENTS
- Greek yogurt
- Mayo
- Apple cider vinegar
- Curry powder
DIRECTIONS
- Cook quinoa in chicken broth for extra flavor and grill the chicken.
- Top quinoa and chicken with toppings.
- Combine greek yogurt, mayo, apple cider vinegar and curry powder to make curry yogurt.
Pesto Bowl
INGREDIENTS
- Quinoa
- Chicken
- Baby spinach
- Roasted corn
- Roasted pepper
Pesto Vinaigrette
INGREDIENTS
- basil leaves
- Garlic
- raw pine nuts
- olive oil
- Lemon
- salt and pepper
DIRECTIONS
- Cook quinoa in chicken broth for extra flavor and grill the chicken.
- Top quinoa and chicken with toppings.
- Blend basil, garlic, pine nuts, olive oil, lemon, salt and pepper to make pesto vinaigrette.
SUPPLIES
