Chicken Berry Quinoa Buddha Bowl

January 6, 2018
15 minutes
Serves 4
  • 1 lb skinless chicken breast, cooked
  • 1 bu kale, torn
  • 16 oz Harmons cranberry quinoa salad
  • 4 oz baby carrots, sliced
  • 15 oz low sodium black beans, drained
  • 6 oz blackberries, halved
  • 2 Tbsp extra-virgin olive oil
  • 1/4 tsp salt
  • Dressing
  • 6 oz plain yogurt, 2%
  • 1/2 red bell pepper
  • 2 oz apple cider vinegar
  • 2 oz extra-virgin olive oil
  • 1/4 tsp salt

Heat oven to 375°. Place kale on a baking sheet and lightly coat with olive oil and salt. Place on center rack of oven and bake for 10 minutes. Remove from oven.

Meanwhile, in a small saucepan over medium heat, heat beans until warmed through.

Meanwhile, add all dressing ingredients to a blender. Blend on medium until well combined. Set aside.

Assembling your Buddha bowl: Cover bottom of a salad bowl with a layer of quinoa salad. Spoon 4 ounces of beans on top of quinoa. Layer ¼ of kale mixture over beans. Place 4 ounces of sliced chicken on kale. Sprinkle ¼ of carrots and blackberries around chicken. Dress with 1 ounce of red bell pepper dressing.