Buddha Bowl

Ingredients for 4 servings:

• 400 g chicken breast fillet(s)
• 200 g chickpeas
• 200g quinoa
• 200 g broccoli
• 2 eggs
• 1 bell pepper(s), red
• 8 mushrooms
• 2 tomatoes
• 2 carrots
• 4 spring onions
• 1 avocado(s)
• 125 g natural yogurt 1.5% fat
• 4 tbsp soy sauce
• 4 tbsp cream
• Salt and pepper from the mill
• 3 stalks of coriander for sprinkling
• 1 tbsp sesame seeds for sprinkling

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

vitamin-rich light cuisine

Prepare the chickpeas and quinoa according to the package instructions, letting them soak overnight if necessary. I use pre-cooked canned chickpeas. If you don’t like quinoa, you can use couscous, bulgur, or rice instead. Cook the broccoli in a little salted water or steam it in a sieve. Boil the eggs, peel them, and halve them. Wash the chicken breast fillets, cut them into strips, and fry them. In the meantime, clean/peel and chop all the other ingredients if necessary: ​​cut the spring onions into rings, the tomatoes, carrots, and mushrooms into slices, the bell pepper into thin strips, and the avocado into cubes. Finely chop the cilantro. For the dressing, mix the yogurt with the soy sauce and cream, then season with freshly ground pepper. Divide all ingredients among 4 bowls or arrange on a large platter. Season everything with salt and freshly ground pepper, and sprinkle with coriander and sesame seeds. Serve the bowl and the dressing to the table. If you like, serve it with toasted multigrain or white bread. A tip: If you like variety, you can swap the meat for fried salmon or tuna, and use cauliflower, Romanesco, or Brussels sprouts instead of broccoli.