Build-Your-Own Chicken, Quinoa, and Vegetable Buddha Bowls
Cuisine: Dinner
Serves: 4
I hereby give you creative license to use my recipe as inspiration for your dinner tonight by trying different combinations of ingredients based on your family's preferences. Set out a variety of Chicken Creations pouches so everyone can pick their favorite. (If you have teens at your table, don't be surprised it they take two pouches.) As for grains and veggies, the sky is really the limit. Have fun. Play. And enjoy.
  • 1 pound Brussels sprouts, trimmed and cut in half, lengthwise
  • 2 tablespoons extra virgin olive oil
  • Kosher salt and black pepper
  • 1 cup quinoa
  • 4 pouches StarKist Chicken Creations (choose a variety of flavors)
  • Shredded carrots
  • English cucumber, cut into thin half moons
  • One 15-ounce can chickpeas, drained and rinsed
  • A few cups arugula
  • Cherry tomatoes, halved
  • Fresh basil, cut into ribbons
  • 1 to 2 avocados, peeled, pitted, and sliced
  1. To roast the Brussels sprouts, preheat the oven to 425°F. Lightly oil or coat a rimmed baking sheet with nonstick cooking spray and set aside. For easier clean up, line the baking sheet with aluminum foil.
  2. Place the Brussels sprouts in a bowl with the olive oil and the salt and pepper to taste. Arrange on the baking sheet and bake about 25 minutes, until tender and caramelized. Toss every 10 minutes to ensure even roasting. When done, set aside.
  3. Cook the quinoa according to package directions. Transfer the cooked grains to a bowl and toss to cool.
  4. Set out your build-your-own Buddha bowl ingredients including 4 (or more) pouches of StarKist Chicken Creations, the cooked Brussels sprouts, cooked quinoa, shredded carrots, cucumber, chickpeas, arugula, tomatoes (I like to toss the tomatoes with a drizzle of olive oil, fresh basil and kosher salt), and sliced avocado.
  5. Create your own Buddha bowl.
  6. See NOTE for salad dressing instructions.
For the dressing, place the following ingredients in a pint-size Mason jar, cover with a lid, and then shake until everything is well combined:
¼ to ⅓ cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon finely chopped shallot, 1 tablespoon Dijon mustard, ½ to 1 teaspoon maple syrup, and kosher salt and pepper to taste.
Recipe by Lizs Healthy Table at