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Chicken & Sweet Potato Buddha Bowl

Chicken & Sweet Potato Buddha Bowl

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The Chicken & Sweet Potato Buddha Bowl is a vibrant and nutritious meal that brings together the wholesome flavors of roasted chicken, sweet potatoes, and fresh vegetables. This dish is not only visually appealing with its colorful ingredients but also packed with essential nutrients to keep you energized throughout the day. Perfect for lunch or dinner, it offers a balanced combination of protein, fiber, and healthy fats, making it an ideal choice for meal prep or a quick weeknight dinner. Customize it with your favorite veggies and toppings for a unique twist every time!

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breast
  • 2 large sweet potatoes
  • 1 cup uncooked quinoa
  • 1 head broccoli florets
  • 1 medium red onion
  • 1 pint cherry tomatoes
  • 5 oz spinach or baby greens
  • 1-2 ripe avocados
  • 3-4 tablespoons olive oil
  • 2-3 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • Maple syrup or honey (1 teaspoon) for sweetness

Instructions

  1. Preheat your oven to 400°F (200°C). Peel and cube the sweet potatoes.
  2. Rinse quinoa under cold water and set aside.
  3. On a baking sheet, toss sweet potato cubes with olive oil, salt, pepper, garlic powder, and paprika; spread on one side of the sheet. Place seasoned chicken breasts on the other side.
  4. Roast for about 25-30 minutes until the chicken reaches an internal temperature of 165°F.
  5. While roasting, cook quinoa in a pot with 2 cups of water or broth; bring to a boil then simmer covered until liquid is absorbed (approximately 15 minutes).
  6. Sauté broccoli in remaining olive oil over medium heat until bright green (about 5 minutes).
  7. Assemble bowls starting with quinoa as the base; top with roasted sweet potatoes, avocado slices, sautéed broccoli, cherry tomatoes, fresh greens, and sliced chicken.
  8. Drizzle with a dressing made from lemon juice, Dijon mustard, and maple syrup/honey before serving.

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