YOUR SOLIN GENERATED RECIPE
Golden Roasted Vegetable Buddha Bowl
Oven-roasted chicken and turmeric-stained vegetables served over fluffy quinoa with a tangy, creamy yogurt drizzle that adds a refreshing brightness to every bite.
INGREDIENTS
5 oz chicken breast
0.25 cup cooked quinoa
0.5 cup broccoli florets
0.5 cup cauliflower florets
0.25 medium sweet potato
2 tsp extra virgin olive oil
2 tbsp plain Greek yogurt
1 tsp lemon juice
0.25 tsp turmeric
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
2 tbsp diced avocado
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Dice the chicken breast and the sweet potato into uniform 1-inch cubes to ensure even cooking.
In a large bowl, combine the chicken, sweet potato, broccoli, and cauliflower florets.
Drizzle with olive oil and sprinkle with turmeric, garlic powder, sea salt, and black pepper, tossing thoroughly to coat.
Spread the mixture in a single layer on the prepared baking sheet and roast for 20-25 minutes until the chicken is cooked through and the vegetables are tender.
While the bowl components roast, whisk together the Greek yogurt and lemon juice in a small ramekin until smooth.
Assemble the bowl by placing the cooked quinoa at the base, followed by the roasted chicken and vegetable medley.
Top with the diced avocado and drizzle the lemon-yogurt sauce over the entire bowl before serving.