Healthy Buddha bowl with vegan chicken

Food bowl


– 120 g of Miss Susta vegan kip mix
– 40 g plus additional 2 tbsp vegetable oil (preferably sunflower oil)
– 240 ml ice-cold water
– 2 cloves garlic (pressed)
– 2 tbsp cilantro/coriander (finely chopped)
– 2 tbsp honey
– 200 g quinoa
– 1 head of broccoli
– 200 g of kidney beans
– 100 g of spinach
– 2 avocados
– 2 tbsp of coconut oil
For the dressing:
– juice of 1 lime
– 30 ml olive oil
– 2 g honey
– pepper and salt


Preparation method

– Mix the vegan chicken mix with the sunflower oil and cold water to a homogeneous vegan chicken mixture. Mix this with 2 tablespoons of chopped cilantro, 2 cloves of pressed garlic and 2 tbspof honey. Form 4 cutlets.
– Prepare the quinoa according to the directions on the package and let it stand, covered, for 10 minutes. Stir the coconut oil into the quinoa and add a little lime juice if desired.
– Boil the broccoli florets and brussels sprouts al dente in about 6 minutes and allow to cool.
– Cut the avocado and onions into strips.
– Make a dressing of olive oil with honey, lime juice and salt and pepper.
– Divide the quinoa over 4 bowls then place the broccoli, avocado, spinach and kidney beans on top.
– Brush the vegan fillet with a little sunflower oil and fry them in a grill pan on both sides, until there are grill marks on the fillets. Cut the vegan chicken breast into strips and place next to the vegetables on the quinoa.
– pour the dressing over and sprinkle with sesame seeds.


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