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Chicken & Sweet Potato Buddha Bowl Recipe

Chicken & Sweet Potato Buddha Bowl Recipe
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★★★★★

5.3 from 27 reviews

This Chicken & Sweet Potato Buddha Bowl is a vibrant, wholesome meal packed with lean protein, complex carbs, and fresh vegetables. Featuring roasted sweet potatoes and broccoli, tender chicken breast, fluffy quinoa, and creamy avocado, all brought together with a zesty lemon-Dijon dressing, this bowl balances flavor and nutrition perfectly for a satisfying and healthy meal.

Ingredients

Scale

Protein

  • 1.5 lbs boneless, skinless chicken breasts

Vegetables & Fruits

  • 2 large sweet potatoes, diced into ½ inch cubes
  • 1 head broccoli, cut into florets
  • 1 medium red onion, thinly sliced
  • 1–2 ripe avocados, sliced or cubed
  • 1 pint cherry tomatoes, halved
  • 5 oz spinach or baby greens

Grains

  • 1 cup uncooked quinoa

Oils & Seasonings

  • 3–4 tablespoons olive oil, divided
  • 2–3 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon maple syrup or honey
  • 1 teaspoon garlic powder, divided
  • 1 teaspoon paprika, divided
  • Salt and black pepper to taste

Optional Toppings

  • Sesame seeds
  • Chopped cilantro
  • Red pepper flakes
  • Favorite hot sauce

Instructions

  1. Prepare the Sweet Potatoes and Broccoli: Preheat your oven to 400°F (200°C). Wash and dice the sweet potatoes into ½ inch cubes and cut the broccoli into florets. Toss them in a large bowl with 2 tablespoons olive oil, ½ teaspoon garlic powder, ½ teaspoon paprika, salt, and pepper. Spread evenly on a baking sheet.
  2. Roast the Vegetables: Roast the vegetables for 20-25 minutes in the oven until sweet potatoes are tender and caramelized, and broccoli is crisp-tender. Flip halfway through for even cooking.
  3. Cook the Chicken: While vegetables roast, prepare the chicken by seasoning with ½ teaspoon garlic powder, ½ teaspoon paprika, salt, and pepper. Cook by either baking alongside vegetables for 15-20 minutes at 400°F until internal temperature reaches 165°F, pan-frying 5-7 minutes per side with 1 tablespoon olive oil, or grilling 5-7 minutes per side until cooked through. Let rest before slicing.
  4. Cook the Quinoa: Rinse 1 cup quinoa and combine with 2 cups water or broth in a pot. Bring to boil, reduce heat to low, cover, and simmer for 15-20 minutes until liquid is absorbed and quinoa is fluffy.
  5. Prepare the Dressing: Whisk together lemon juice, Dijon mustard, maple syrup (or honey), salt, and pepper. Optionally, add 1 tablespoon olive oil for richer flavor. Adjust seasoning to taste.
  6. Assemble the Buddha Bowls: Divide spinach or baby greens among bowls. Layer quinoa, roasted sweet potatoes and broccoli, sliced or shredded chicken, cherry tomatoes, and red onion. Top with avocado slices or cubes.
  7. Drizzle and Serve: Generously drizzle each bowl with the lemon-Dijon dressing and add optional toppings like sesame seeds, chopped cilantro, or red pepper flakes. Serve immediately or chill for later.

Notes

  • You can substitute quinoa with brown rice or farro for variety.
  • Adjust the seasoning and spice level according to your preference.
  • For a vegan version, replace chicken with roasted chickpeas or tofu and omit honey/maple syrup if desired.
  • Leftovers store well in the fridge for up to 3 days when dressing is added just before serving.
  • Ensure chicken is cooked to a safe internal temperature of 165°F (74°C).

Nutrition

Keywords: Chicken Buddha Bowl, Sweet Potato Bowl, Healthy Chicken Recipe, Quinoa Bowl, Roasted Vegetables, Nutritious Meal, Clean Eating

Find it online: https://delishfamilyrecipe.com/chicken-and-sweet-potato-buddha-bowl-recipe/