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Chicken & Sweet Potato Buddha Bowl

Chicken & Sweet Potato Buddha Bowl

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Indulge in the vibrant flavors of our Chicken & Sweet Potato Buddha Bowl, a nutritious and satisfying dish perfect for lunch or dinner. This delightful bowl combines tender roasted chicken, sweet potatoes, and a colorful medley of fresh vegetables over a base of fluffy quinoa. Packed with protein, fiber, and healthy fats, it’s not only visually appealing but also great for meal prep! Customize it to suit your taste or dietary preferences, making it an ideal choice for busy weeknights or family gatherings. Enjoy a deliciously balanced meal that will leave you feeling energized and satisfied.

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
  • 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 oven to 400°F (200°C).
  2. Season chicken breasts with olive oil, garlic powder, paprika, salt, and pepper; place on one side of a baking sheet.
  3. Peel and dice sweet potatoes; toss with olive oil, salt, pepper, and paprika. Spread on the other side of the baking sheet.
  4. Bake chicken and sweet potatoes for about 25-30 minutes until cooked through.
  5. Rinse quinoa under cold water; cook in a medium pot with 2 cups of water or broth until fluffy (about 15 minutes).
  6. Chop broccoli florets and slice red onion during cooking time.
  7. Assemble bowls with quinoa as the base topped with sliced chicken breast, roasted sweet potatoes, broccoli florets, avocado slices, cherry tomatoes, red onion slices, and spinach or baby greens.
  8. Whisk together lemon juice, Dijon mustard, maple syrup/honey; drizzle over assembled bowls before serving.

Nutrition

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