Skinny Buddha Bowl
  • 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}
  1. 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.
  2. Toss sliced kale with 1 tsp oil, and massage with hands for about 30 seconds to soften.
  3. 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.
  4. Heat remaining oil in small saucepan. Add mushrooms and sauté until just starting to shrink and brown, about 4 minutes. Let cool.
  5. Slice chicken.
  6. Arrange chicken, quinoa, kale, drained daikon, mushrooms, edamame and avocado in bowl.
  7. Drizzle with dressing and sunflower seeds if using, and serve.
Recipe by Raisin & Fig at