Sinéad O’Donovan | Dietitian & Performance Nutritionist RD, MSc

Buddha Bowl

Name: Buddha Bowl
Ingredients: chicken breast (seasoned with salt, pepper & paprika); sweet potato (seasoned with salt, pepper & thyme); 1 tin chickpeas (drained, tsp olive oil, 2tsp paprika, tsp of ground cumin and coriander); 3 tbsp peanut butter (for satay sauce); 150 ml light coconut milk (for satay sauce); 1 tsp honey (for satay sauce); 1 tbsp curry powder (for satay sauce); 1 tbsp soy sauce (for satay sauce); 0.5 lime (for satay sauce); couscous (cooked as per instructions on the pack); mixed Italian leaves; 0.5 red onion; 0.25 green pepper; broccoli; hummus (dollop on top)

You can switch up a lot of these ingredients, I often use leftovers so feel free to mix it up!

Ingredients

Directions

1
Cook chicken breast in airfryer for about 17 minutes.
2
Cook sweet potato in airfryer.
3
Cook chickpeas in airfryer for about 12 minutes (or until roasted).
4
Cook couscous as per instructions on the pack.
5
Serve with mixed Italian leaves, 1/2 red onion, 1/4 green pepper, and some broccoli.
6
Drizzle over some of the satay sauce.

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