Nutritious Buddha Bowl

Begin by heating chicken broth and quinoa in a saucepan over high heat. Once boiling, lower the temperature to medium-low and cover the pan, allowing it to simmer for 15-20 minutes or until both are tender and fully absorbed.

Next, preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and spread the sweet potato and red onion mixture evenly across it. Drizzle 1 tablespoon of olive oil over the top, then sprinkle with salt and pepper to taste. Gently toss everything together until well-coated.

Then, place the baking sheet in the preheated oven and let it cook for 20-25 minutes, or until the sweet potatoes are tender.

In a skillet over medium heat, warm 1 tablespoon of olive oil. Add 2 cloves of minced garlic and grated ginger to the pan, stirring constantly until fragrant - about 1 minute. Add diced chicken to the skillet and cook for 6 minutes per side, or until it reaches an internal temperature of at least 165 degrees Fahrenheit. Use a meat thermometer to ensure accuracy.

Once the chicken is cooked, cut it into 1-inch pieces and set aside.

Meanwhile, combine 1 minced garlic clove, lime juice, peanut butter, soy sauce, and honey in a bowl. Whisk until smooth, then stir in 1 tablespoon of olive oil and sesame oil.

Finally, divide cooked quinoa among bowls. Top each bowl with chicken pieces, a spoonful of the sweet potato mixture, some fresh spinach leaves, and sliced avocado. Sprinkle chopped cilantro and sesame seeds over the top of each bowl, finishing it off with a drizzle of the peanut butter dressing.