I love Buddha bowls, so called because they should be bulging like buddhas stomach. You can pack them with so much healthy goodness and they fill you up for ages. 

I try to fill mine with a good source of protein, veggies and a crop such as rice, bulgar wheat, couscous or quinoa. The great thing is, you can fill it with anything! Try to get at least one grain, one green and one source of protein. 

Ingredients

Makes 4

4 chicken breasts

1 tbsp Chinese 5 spice

1 tsp honey

1 cup dry quinoa

Veg stock cube

Handful of greens (I chose asparagus and green beans)

Handful of salad (I chose roasted red peppers, radish, avocado, beetroot)

Method

Cook one mug of quinoa in 2 mugs of water. I added a veg stock cube to add more taste. I bought it to the boil and then simmered for 20 minutes. (This will serve 4 and can be refrigerated for a few days)

Fry chicken in Chinese 5 spice. When cooked though I drizzled over a tablespoon of honey. 

I cooked asparagus and green beans for 5 minutes. 

I also added sliced radishes, beetroot, peppers and half an avocado. 

It took 20 minutes from start to finish, and this was because of how long it took the quinoa to cook. When cooked, it will keep for a few days in an air tight container in the fridge, so if you’re planning to have it for lunch for the next couple of days, make a big batch and cut the cooking time dramatically!)

I paired it with a mango dressing. The recipe is here!