Rotisserie Chicken Buddha Bowl with Sweet Pomegranate Sauce
Make a fresh summery Buddha bowl with fragrant rotisserie chicken and a sweet pomegranate sauce. Sub out chicken for tofu or sweet potato cubes. Store extra sauce in the fridge for up to 5 days.If you want to make Pomegranate Sauce from scratch - the recipe is at the very bottom.
1/2store bought rotisserie chickenchopped or shredded
For the SAUCE
2tablespoons extra virgin olive oil
For the CRUNCH
1/4 cupchopped nuts of your choice
Prepare the quinoa
Wash and drain the quinoa in a bowl of water until it runs clear. Drain water.
Combine 2 1/2 cups water, 1 1/4 cups quinoa and salt in a pot over high heat and bring to a boil. Cover, turn heat to medium, and let simmer, until all of the water is absorbed, about 15 minutes. Remove from heat, fluff with fork. Keep covered until ready to serve.
For the Pomegranate Sauce
In a mason jar with tight fitting lid, add in the pomegranate molasses, olive oil, 2 tablespoons of water. Season with salt and pepper, if you'd like. Cover with lid tightly and shake.
If you would like to make the Pomegranate Sauce from scratch, see very bottom of recipe.
Assembling the bowls
The assemble the Buddha Bowl, divide the quinoa amongst the bowls. Add in the vegetables, chicken. Drizzle on the Pomegranate Sauce and top with crunch.
Store the leftover Pomegranate Sauce in the refrigerator. It should last for 2 weeks.
To make Pomegranate Sauce from scratch (if you cannot find Pomegranate Molasses)4 cups Pomegranate Juice + 1/2 cup sugar + 1 tablespoon lemon juice. All all ingredients to a saucepan. Bring to a boil, reduce heat to low, and simmer until the sauce has thickened to about 1/2 cup. This should take 20 minutes. Keep an eye on the pot. The sauce should lightly coat the back of a spoon. It should be a nice sauce like consistency, add a tablespoons of water if needed to thin it out. The sauce is HOT. Please be careful. Let it cool a bit in a spoon before tasting. Adjust with more sugar or lemon juice, if needed.Once the sauce has cooled, add the sauce to a mason jar with a tight fitting lid. Add in 2 tablespoons of olive oil, and salt & pepper. Cover lid tightly and shake.