Go Back
+ servings
Vegetable buddha bowl with chicken dairy free creamy avocado dressing by ilonaspassion.com I @ilonaspassion
Print Recipe
No ratings yet

Chicken Buddha Bowl with Avocado Dressing

Chicken Buddha Bowl with veggies and quinoa drizzled with dairy free creamy avocado dressing.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Course
Cuisine: American
Keyword: buddha bowl
Servings: 2
Calories: 761kcal
Author: Ilona



Buddha Bowl

  • 1 zucchini small
  • 1/3 cup quinoa
  • 1/8 tsp. sea salt
  • 14 cocktail tomatoes
  • 1 carrot small, peeled, shredded
  • 1/4 cup green pepper diced

Avocado Dressing

  • 1 avocado
  • 1 garlic clove peeled
  • 1/4 cup green onion diced
  • 2 Tbsp. avocado oil
  • 1/4 tsp. sea salt
  • 1/2 cup water



  • In a small bowl combine ingredients to marinate chicken: soy sauce, avocado oil, garlic powder, sweet paprika and salt.
  • Marinate chicken breasts for up to 1 hour.
  • Preheat oven to 350 F. Place chicken on baking sheet with parchment paper. Bake for 50 - 60 minutes.

Buddha Bowl

  • Cut zucchini in half, then lengthwise into strips. Place in a bowl and add salt, mix together. Leave it for 10 minutes.
  • Rinse quinoa. Immerse quinoa into the water and cook for 10 - 15 minutes on low-medium heat until soft and cooked.
  • Arrange Buddha bowl. Cut cocktail tomatoes in half, place in a bowl. Add shredded carrot, quinoa, green pepper and zucchini.
  • Add baked chicken.

Avocado Dressing

  • In a blender, mix all ingredients for the sauce: avocado, garlic clove, green onion, avocado oil, sea salt and water. Blend well.


*Add more water to the avocado dressing if necessary.


Calories: 761kcal | Carbohydrates: 40g | Protein: 57g | Fat: 42g | Saturated Fat: 6g | Cholesterol: 144mg | Sodium: 934mg | Potassium: 2163mg | Fiber: 12g | Sugar: 8g | Vitamin A: 6585IU | Vitamin C: 77.1mg | Calcium: 84mg | Iron: 4.3mg