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Chicken & Sweet Potato Buddha Bowl

Chicken & Sweet Potato Buddha Bowl

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If you’re seeking a vibrant and nourishing meal that brings comfort, look no further than this Chicken & Sweet Potato Buddha Bowl. Packed with tender chicken, sweet potatoes, and a rainbow of vegetables, this dish is not only visually stunning but also rich in nutrients. Perfect for busy weeknights or family gatherings, it’s easily customizable to accommodate different tastes. With a blend of flavors and textures, this bowl feels like a warm hug on a plate. Enjoy it fresh or prepare components ahead for quick meal prep throughout the week. Dive into this wholesome recipe that promises to satisfy every palate!

Ingredients

Scale
  • 1.5 lbs chicken breast
  • 2 large sweet potatoes
  • 1 cup uncooked quinoa
  • 1 head of broccoli florets
  • 1 medium red onion
  • 12 ripe avocados
  • 1 pint cherry tomatoes
  • 5 oz spinach or baby greens
  • 34 tablespoons olive oil
  • 23 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon maple syrup or honey
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash and chop sweet potatoes into cubes, broccoli into florets, and slice the red onion.
  3. In a mixing bowl, toss sweet potatoes, broccoli, red onion, olive oil, garlic powder, paprika, salt, and pepper. Spread on a baking sheet.
  4. Season chicken breasts with salt and pepper; place on another baking sheet next to vegetables.
  5. Bake both trays for 25-30 minutes until cooked through (chicken should reach 165°F/74°C).
  6. Cook quinoa according to package instructions while the chicken and veggies roast.
  7. Assemble bowls: start with quinoa as the base, add roasted vegetables and sliced chicken on top.
  8. Finish with fresh spinach or baby greens, sliced avocado, halved cherry tomatoes.
  9. Drizzle with a dressing made from lemon juice, Dijon mustard, and maple syrup/honey.

Nutrition