Creamy Avocado & Chickpea Chicken Buddha Bowl

This bowl is a vibrant blend of protein-packed chicken, creamy avocado, and hearty chickpeas, tossed with quinoa and a tangy yogurt sauce. It's gluten‑free, vegetarian‑friendly, and ready in 30 minutes, making it a top pick for busy weeknights. The fresh herbs and lime zing keep the flavor bright and satisfying.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 2 skin‑less, boneless chicken breasts (about 12 oz)
• 1 cup cooked quinoa, cooled
• 1 can (15 oz) chickpeas, rinsed and drained
• 2 ripe avocados, diced
• 2 cups baby spinach, lightly wilted
• 1/4 cup plain Greek yogurt
• 2 tbsp mayonnaise (or dairy‑free alternative)
• 1 clove garlic, minced
• 1 tbsp lime juice
• 1 tbsp chopped fresh cilantro
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• 1 tsp olive oil

Instructions

1. Season the chicken breasts with smoked paprika, cumin, salt, and pepper.
2. Heat olive oil in a large skillet over medium‑high heat. Sear the chicken for 4‑5 minutes per side until golden and cooked through. Remove and let rest for 5 minutes, then slice thinly.
3. While the chicken rests, whisk together Greek yogurt, mayonnaise, minced garlic, lime juice, and cilantro in a small bowl. Stir until smooth and set aside.
4. In the same skillet, toss the chickpeas with a dash of salt and a pinch of paprika; cook for 2‑3 minutes until slightly crispy.
5. Divide cooked quinoa among four bowls. Arrange spinach at the bottom, then layer sliced chicken, chickpeas, and avocado cubes on top.
6. Drizzle the lime‑herb yogurt sauce over each bowl, ensuring an even spread.
7. Garnish with extra cilantro leaves and a squeeze of fresh lime if desired.
8. Serve immediately or chill for up to 2 hours for a refreshing cold option.

Chef's Note

Pro tip: For an extra crunch, toss the chickpeas with a tablespoon of toasted sesame seeds before sautéing.

Make-Ahead Tips

Cook the quinoa and chickpeas ahead of time and store in airtight containers. Assemble the bowls within an hour of cooking for best freshness.

Substitutions

Swap chicken for grilled tofu or shrimp; use brown rice instead of quinoa; replace Greek yogurt with a non‑dairy cashew cream.