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Chicken & Sweet Potato Buddha Bowl

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!

Ingredients

Scale
  • 1.5 lbs Chicken Breast
  • 2 large Sweet Potatoes
  • 1 cup uncooked Quinoa
  • 1 head Broccoli Florets
  • 1 medium Red Onion
  • 1–2 ripe Avocado
  • 1 pint Cherry Tomatoes
  • 5 oz container Spinach or Baby Greens
  • 3–4 tablespoons Olive Oil
  • 2–3 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

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