- 2 boneless, skinless chicken breasts
- 1 cup red quinoa, cooked according to package directions
- 1 small bunch kale, sliced thin
- 2 tsp olive oil, divided
- 1 medium daikon, peeled & julienned
- 1 medium carrot, peeled & julienned
- 1 tsp + ¼ cup sugar
- ¾ cup distilled white vinegar
- 8 oz shiitake mushrooms, sliced thin
- 2 cups shelled edamame, cooked according to package directions
- 1 avocado, pitted and sliced
- salt and pepper
- Kimchi Sesame Dressing {recipe below}
- Sunflower seeds for garnish {optional}
- Place chicken breasts in medium saucepan, sprinkle with salt and pepper, and add water to pan to cover by about an inch. Bring water to boil over medium-high heat, then turn down to simmer until chicken is cooked through {165º}, about 10-12 minutes. Remove chicken from pot and place on cutting board to cool.
- Toss sliced kale with 1 tsp oil, and massage with hands for about 30 seconds to soften.
- Place carrot and daikon in a bowl and sprinkle with salt and 1 teaspoon sugar. Knead for about 3 minutes, to expel excess water from them. In a separate bowl, combine ¼ cup sugar, vinegar and ½ cup lukewarm water, and stir to dissolve sugar. Pour over vegetables. Let marinate for an hour, or refrigerate for up to 4 weeks. Remove from liquid before using.
- Heat remaining oil in small saucepan. Add mushrooms and sauté until just starting to shrink and brown, about 4 minutes. Let cool.
- Slice chicken.
- Arrange chicken, quinoa, kale, drained daikon, mushrooms, edamame and avocado in bowl.
- Drizzle with dressing and sunflower seeds if using, and serve.
Recipe by Raisin & Fig at https://www.raisinandfig.com/skinny-buddha-bowl/
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