Truffalo Bowl Recipe
Make Truffalo Bowl Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base
Proteins
Vegetables
Toppings
Dressing
Method
Preparing the Base
- 1
Cook the Quinoa
Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine quinoa and 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
Cooking the Chicken
- 2
Prepare and Cook Chicken
While the quinoa is cooking, preheat your grill or skillet over medium-high heat. Season 1 lb of chicken breast with salt and pepper. Cook for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from heat and let it rest for 5 minutes before slicing.
- 3
Toss with Buffalo Sauce
Once the chicken is cooked and rested, slice it and toss it in 1 cup of buffalo sauce until well coated.
Preparing Vegetables and Toppings
- 4
Chop Vegetables
Chop the romaine lettuce, slice the cherry tomatoes in half, dice the cucumber, and finely chop the red onion. Set aside in a bowl.
- 5
Making the Dressing
- 6
Mix Dressing Ingredients
In a small bowl, combine 1/2 cup of Greek yogurt, 2 tbsp of lemon juice, 1 tsp of garlic powder, and season with salt and pepper to taste. Whisk until smooth.
Assembling the Bowl
- 7
Build Your Truffalo Bowl
In a large serving bowl, start by adding a base of quinoa. Top with the sliced buffalo chicken, then layer on the chopped vegetables, avocado slices, and sprinkle with blue cheese crumbles. Drizzle the dressing over the top and finish with a sprinkle of fresh cilantro.