Buddha Bowl

Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low cover and simmer until quinoa is tender and broth is absorbed 15 to 20 minutes.

Preheat oven to 425 degrees F (220 degrees C).

Spread sweet potato and red onion onto a baking sheet. Drizzle 1 tablespoon olive oil over mixture and season with salt and pepper; toss to coat.

Bake in the preheated oven until sweet potatoes are tender 20 to 25 minutes.

Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir 2 cloves garlic and ginger until fragrant about 1 minute. Add chicken and cook until no longer pink in the center and the juices run clear about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into 1-inch pieces.

Whisk 1 garlic clove lime juice peanut butter soy sauce and honey together in a bowl. Whisk 1 tablespoon olive oil and sesame oil into mixture until dressing is smooth.

Divide quinoa among bowls; top with chicken sweet potato mixture spinach and avocado. Sprinkle cilantro and sesame seeds over the top and drizzle dressing over each bowl.