Directions

• Preparing the Chicken
• Preheat your oven to 400°F (200°C).
• Rub the chicken breasts with olive oil, paprika, garlic powder, salt, and pepper
• Place the seasoned chicken on a baking sheet and bake for 20-25 minutes or until cooked through. Once done, set aside to cool before slicing.
• For Cooking the Quinoa
• Rinse the quinoa under cold water to remove any bitterness.
• In a medium-sized saucepan, combine the rinsed quinoa, water or vegetable broth, and salt.
• Bring the mixture to a boil over medium heat, then reduce the heat to low and cover.
  
• Simmer for 15-20 minutes or until the liquid is absorbed and the quinoa is tender. Fluff with a fork and set aside.
• Roasting the chickpeas
• Preheat your oven to 400°F (200°C).
• In a bowl, toss the drained and rinsed chickpeas with olive oil, cumin, smoked paprika, and salt
• Spread the seasoned chickpeas on a baking sheet and roast for 20-25 minutes or until crispy. Stir occasionally for even browning
• Sautéing the mushrooms:
• Heat olive oil in a skillet over medium heat.
• Add minced garlic and sliced mushrooms to the skillet.
• Sauté for 5-7 minutes or until the mushrooms are tender and golden brown
• Season with salt and pepper to taste.
• Assembling the Buddha bowl
• Divide the mixed lettuce leaves between two bowls as a base
• Arrange sliced chicken, cooked quinoa, roasted chickpeas, sautéed mushrooms, cherry tomatoes, and any additional vegetables you desire on top of the lettuce. Add any additional topping such as sliced avocado, cabbage or raw broccoli
• Drizzle your favorite dressing over the bowl or serve it on the side.
• Squeeze fresh lemon juice over the bowl for an extra burst of flavor.
• Toss the ingredients together just before eating to combine all the flavors.