Chicken & Sweet Potato Buddha Bowl

If you’re looking for a delicious and nourishing meal that can easily fit into your busy life, the Chicken & Sweet Potato Buddha Bowl is just what you need. This recipe is not only packed with flavor but also bursting with nutrients, making it a favorite in our home. It’s perfect for everything from quick weeknight dinners to special family gatherings – everyone will want seconds!

What makes this bowl so special is how customizable it is. You can swap in your favorite veggies or grains, and it still tastes amazing. Plus, it’s a one-bowl meal that looks beautiful on the table. Trust me, you’ll love how easy it is to whip up this wholesome dish!

Why You’ll Love This Recipe

  • Quick and Easy: This Buddha bowl comes together in about 30 minutes, making it a perfect choice for those busy evenings.
  • Healthy and Wholesome: Packed with lean protein, fiber, and vitamins from all the colorful ingredients.
  • Family-Friendly: Everyone can personalize their bowls with their favorite toppings – a hit with kids and adults alike!
  • Meal Prep Friendly: Make extra and enjoy leftovers for lunch or dinner throughout the week.
  • Deliciously Flavorful: The combination of sweet potatoes, chicken, and fresh veggies creates a mouthwatering taste experience.
Chicken

Ingredients You’ll Need

This Chicken & Sweet Potato Buddha Bowl features simple, wholesome ingredients that are easy to find. Each component brings its own unique flavor and nutritional benefits to the table. Here’s what you’ll need:

For the Bowl

  • Chicken Breast: (1.5 lbs) Provides lean protein, essential for satiety and muscle building. Choose boneless, skinless chicken breasts for easy preparation.
  • Sweet Potatoes: (2 large) Offer complex carbohydrates for sustained energy, along with fiber, vitamins, and a naturally sweet flavor that complements the savory chicken.
  • Quinoa: (1 cup uncooked) A complete protein and a great source of fiber; quinoa adds a nutty flavor and satisfying base to the bowl. You can substitute with brown rice or farro if preferred.
  • Broccoli Florets: (1 head) Packed with vitamins, minerals, and fiber; broccoli adds a vibrant green color and a slightly bitter yet refreshing crunch.
  • Red Onion: (1 medium) Adds a pungent bite and beautiful color; red onions are also rich in antioxidants.
  • Avocado: (1-2 ripe) Provides healthy fats, creamy texture, and a boost of flavor; avocado is also a good source of potassium and vitamin K.
  • Cherry Tomatoes: (1 pint) Offer a burst of sweetness and acidity along with vitamins and antioxidants.
  • Spinach or Baby Greens: (5 oz container) Adds a bed of leafy greens for extra nutrients and freshness; spinach is rich in iron and vitamins.

For the Dressing

  • Olive Oil: (3-4 tablespoons) Used for roasting vegetables and chicken; olive oil is a healthy fat source that enhances flavor.
  • Lemon Juice: (2-3 tablespoons) Brightens the flavors and adds acidity to the dressing; freshly squeezed is always best!
  • Dijon Mustard: (1 tablespoon) Adds tangy depth of flavor to the dressing.
  • Maple Syrup or Honey: (1 teaspoon) A touch of sweetness to balance the dressing.
  • Garlic Powder: (1 teaspoon) Adds savory flavor to the chicken and vegetables.
  • Paprika: (1 teaspoon) Adds smoky and slightly sweet flavor to the chicken and vegetables.
  • Salt and Black Pepper: To taste. Essential for seasoning all the flavors.

Optional Toppings

Add some flair to your bowls with these optional toppings:
– Sesame seeds
– Chopped cilantro
– Red pepper flakes
– Your favorite hot sauce for extra flavor

Variations

One of my favorite things about this Chicken & Sweet Potato Buddha Bowl is how flexible it is! Feel free to mix things up based on your preferences or what you have on hand.

  • Swap the protein: Use tofu or chickpeas instead of chicken for a plant-based option that’s still super satisfying!
  • Change up your greens: Try kale or arugula if you prefer something different from spinach or baby greens.
  • Switch out sweet potatoes: Butternut squash or regular potatoes can be delicious alternatives if you’re looking for variety.
  • Add nuts or seeds: Toss in some toasted almonds or pumpkin seeds for an extra crunch!

How to Make Chicken & Sweet Potato Buddha Bowl

Step 1: Roast the Vegetables

Start by preheating your oven to 425°F (220°C). Chop your sweet potatoes into cubes, place them on a baking sheet with broccoli florets, drizzle with olive oil, salt, pepper, garlic powder, and paprika. Roasting these veggies brings out their natural sweetness while adding wonderful texture.

Step 2: Cook the Quinoa

While your veggies are roasting away, rinse 1 cup of quinoa under cold water until it runs clear. In a saucepan over medium heat, combine rinsed quinoa with double its volume in water. Bring it to a boil then reduce to low heat. Cover tightly until all water has been absorbed—about 15 minutes.

Step 3: Prepare the Chicken

While everything’s cooking up nicely, season your chicken breasts with salt, pepper, garlic powder, paprika—and any other spices you love! Sauté them in olive oil over medium heat until golden brown on each side—about 6 minutes per side—until they reach an internal temperature of 165°F (74°C).

Step 4: Assemble Your Bowls

Once everything is cooked through, it’s time for assembly! Start with a generous scoop of quinoa at the bottom of each bowl. Layer roasted sweet potatoes and broccoli on top followed by sliced chicken breast. Add fresh spinach or baby greens as your base before topping off with avocado slices and cherry tomatoes.

Step 5: Dress It Up!

In a small bowl or jar mix together olive oil, lemon juice, Dijon mustard, maple syrup or honey—seasoning as you go! Drizzle this delicious dressing over your assembled bowls just before serving.

And there you have it—a wholesome Chicken & Sweet Potato Buddha Bowl that’s bursting with flavors! Enjoy every colorful bite!

Pro Tips for Making Chicken & Sweet Potato Buddha Bowl

Creating a delicious and well-balanced Chicken & Sweet Potato Buddha Bowl is easier than you might think! Here are some tips to help you achieve the best results:

  • Prep the Ingredients Ahead: Spend a little time on meal prep by chopping vegetables and marinating chicken in advance. This will save you time during the week and make cooking much smoother.

  • Use Fresh Ingredients: Opt for fresh, seasonal produce whenever possible. Fresh ingredients not only enhance the flavor but also increase the nutritional value of your bowl.

  • Experiment with Flavors: Don’t hesitate to mix up the spices or add new ingredients based on your preferences. A dash of cumin or a sprinkle of nutritional yeast can offer unique twists to this classic recipe.

  • Make It a Meal Prep Star: Prepare extra servings to store in individual containers for an easy grab-and-go lunch or dinner. Buddha bowls keep well in the fridge, making them perfect for busy days.

  • Adjust Texture and Flavor: If you prefer more crunch, try roasting your broccoli until it’s slightly charred. For added creaminess, consider adding more avocado or a drizzle of tahini.

How to Serve Chicken & Sweet Potato Buddha Bowl

Serving your Chicken & Sweet Potato Buddha Bowl can be as creative as you want! Here are some ideas to make it visually appealing and enjoyable.

Garnishes

  • Chopped Cilantro: Adds freshness and bright flavors that complement the dish beautifully.
  • Sesame Seeds: Sprinkle toasted sesame seeds for a nutty flavor and an appealing crunch.
  • Red Pepper Flakes: For those who enjoy a spicy kick, red pepper flakes give an extra dimension of flavor.

Side Dishes

  • Cucumber Salad: A light and refreshing side made with cucumbers, tomatoes, and a simple vinaigrette that complements the flavors of your bowl.
  • Roasted Chickpeas: Crunchy and satisfying, roasted chickpeas provide additional protein and fiber while adding delightful texture.
  • Steamed Asparagus: A quick steam brings out the vibrant color and tender crispness, making it a nutritious addition.
  • Fruit Salad: A sweet fruit salad featuring seasonal fruits can serve as a refreshing contrast to the savory components of your bowl.

With these serving suggestions and pro tips, you’re all set to enjoy a wholesome Chicken & Sweet Potato Buddha Bowl that not only nourishes but also delights! Happy cooking!

Chicken

Make Ahead and Storage

This Chicken & Sweet Potato Buddha Bowl is perfect for meal prep! With its variety of ingredients, you can easily prepare a healthy and delicious meal for the week ahead. Here are some tips on how to store and preserve your leftovers.

Storing Leftovers

  • Store individual components separately in airtight containers to maintain freshness.
  • Keep cooked chicken, quinoa, and roasted vegetables in the fridge for up to 4 days.
  • Dressings can be stored in a sealed container for about a week.

Freezing

  • You can freeze cooked chicken and quinoa for up to 3 months.
  • Avoid freezing fresh vegetables like broccoli and avocado, as they do not thaw well.
  • Assemble the bowl without the dressing, and freeze individual portions.

Reheating

  • To reheat chicken and quinoa, use a microwave or stovetop until heated through.
  • For roasted vegetables, reheat in the oven at 350°F (175°C) for about 10-15 minutes.
  • Add fresh greens and avocado just before serving for optimal texture.

FAQs

If you have questions about this delightful recipe, you’re in the right place!

Can I make the Chicken & Sweet Potato Buddha Bowl vegetarian?

Absolutely! You can replace chicken with chickpeas or tofu for a vegetarian version that’s just as satisfying.

What can I substitute for sweet potatoes in the Chicken & Sweet Potato Buddha Bowl?

You can use butternut squash or regular potatoes if sweet potatoes aren’t available. Both will provide a delicious flavor!

How long does the Chicken & Sweet Potato Buddha Bowl last in the fridge?

Stored properly, it lasts up to 4 days in the refrigerator. Just make sure to keep components separate until ready to eat!

Can I add other veggies to my Chicken & Sweet Potato Buddha Bowl?

Definitely! Feel free to add your favorite vegetables like bell peppers, zucchini, or kale based on your taste preferences.

Is this Chicken & Sweet Potato Buddha Bowl gluten-free?

Yes! This recipe is naturally gluten-free as long as you ensure that any substitutes (like grains) are certified gluten-free.

Final Thoughts

I hope you’re as excited about making this Chicken & Sweet Potato Buddha Bowl as I am! It’s not only nutritious but also incredibly satisfying with its blend of flavors and textures. Enjoy preparing this dish, either for yourself or to share with loved ones. Happy cooking!

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Chicken & Sweet Potato Buddha Bowl

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If you’re in search of a nourishing and flavorful meal that fits seamlessly into your busy lifestyle, the Chicken & Sweet Potato Buddha Bowl is here to delight your taste buds while fueling your body. This vibrant bowl is packed with lean protein, fiber-rich vegetables, and wholesome grains, making it both nutritious and satisfying. Whether you’re preparing a quick weeknight dinner or impressing guests at a gathering, this customizable dish guarantees everyone will enjoy their own personalized creation. Plus, it’s perfect for meal prep, allowing you to savor leftovers throughout the week. With its delightful combination of roasted sweet potatoes, tender chicken, and fresh greens, each bite is a celebration of flavor!

  • Author: Eleanor
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: Serves 4
  • Category: Dinner
  • Method: Roasting/Sautéing
  • Cuisine: American

Ingredients

Scale
  • 1.5 lbs Chicken Breast
  • 2 large Sweet Potatoes
  • 1 cup uncooked Quinoa
  • 1 head Broccoli Florets
  • 1 medium Red Onion
  • 12 ripe Avocado
  • 1 pint Cherry Tomatoes
  • 5 oz container 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
  • Optional Toppings: Sesame seeds, Chopped cilantro, Red pepper flakes, Hot sauce

Instructions

  1. Preheat your oven to 425°F (220°C). Chop sweet potatoes and broccoli florets, toss with olive oil, salt, pepper, garlic powder, and paprika on a baking sheet. Roast for about 20 minutes.
  2. Rinse quinoa under cold water. In a saucepan, combine 1 cup quinoa with 2 cups water; bring to a boil then simmer for 15 minutes until water is absorbed.
  3. Season chicken breasts with salt, pepper, garlic powder, and paprika; sauté in olive oil over medium heat for about 12 minutes until cooked through.
  4. Assemble bowls by starting with quinoa as the base; layer roasted vegetables and sliced chicken on top. Add fresh greens and avocado slices.
  5. Whisk together olive oil, lemon juice, Dijon mustard, maple syrup or honey for dressing; drizzle before serving.

Nutrition

  • Serving Size: 1 bowl (about 450g)
  • Calories: 480
  • Sugar: 8g
  • Sodium: 420mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 57g
  • Fiber: 12g
  • Protein: 30g
  • Cholesterol: 70mg

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