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Berry Buddha Bowl

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  • 2 sweet potatoes, diced

  • 1 T olive oil

  • 1 T curry powder

  • 1 tsp kosher salt

  • ⅓ cup toasted and salted pumpkin seeds

  • 1 cup red quinoa

  • 1 ½ cup water or chicken broth

  • ⅓ cup chopped parsley

  • 2 T lemon juice

  • 1 cup canned chickpeas, drained and rinsed

  • ½ T kosher salt

  • 2 each avocado, cut in half, peel, and slice (drizzle with olive oil and salt and pepper)

  • 1 cup California Giant blueberries

  • 2 chicken breasts

  • Salt & Pepper


  • Preheat oven to 425 degrees

  • Rinse quinoa and add to a small pot with 1 ½ cups of water or chicken broth

  • Bring the quinoa to a boil, cover, reduce the heat to medium low and simmer for 16-18 minutes or until all of the water is absorbed and the quinoa is fluffy

  • Meanwhile, toss sweet potatoes with olive oil, curry powder, and salt

  • Roast in the oven for 15 minutes, stir, and then for 10 minutes more or until tender

  • Season both chicken breasts generously with salt and pepper

  • Grill chicken breast on both sides for 2-3 min each

  • Add the chicken to a sheet tray and finish in the oven for 10 minutes or until slightly firm

  • Let rest for 5 minutes before slicing

  • Once the quinoa is finished, toss with parsley, lemon juice, chickpeas, and salt

  • Divide the quinoa among the bowls and top with sliced avocado, sliced chicken, pumpkin seeds, sweet potato and blueberries.

prep time
total time
CALORIESper serving
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20 minutes
1 hour
Enter Now | Sweet. Sustainable. Style. | California Giant Berry Farms