Print

Chicken & Sweet Potato Buddha Bowl

Chicken & Sweet Potato Buddha Bowl
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

If you’re searching for a delightful and nourishing meal, the Chicken & Sweet Potato Buddha Bowl is your answer! This vibrant dish combines tender chicken, roasted sweet potatoes, and an array of fresh vegetables atop a base of quinoa. Perfect for busy weeknights or leisurely family gatherings, this recipe is not only satisfying but also customizable to suit every palate. Packed with nutrients and delicious flavors, this bowl will keep you energized throughout the day. Let’s dive into how to create this wholesome meal!

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
  • 1–2 ripe avocados
  • 1 pint cherry tomatoes
  • 5 oz baby spinach or mixed greens
  • 3–4 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • 2–3 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon maple syrup or honey

Instructions

  1. Preheat the oven to 400°F (200°C). Wash and peel the sweet potatoes.
  2. On a baking sheet lined with parchment paper, arrange chicken breasts, diced sweet potatoes, broccoli florets, and sliced red onion. Drizzle with olive oil and season with garlic powder, paprika, salt, and pepper.
  3. Roast for about 25-30 minutes until everything is cooked through.
  4. Meanwhile, rinse quinoa under cold water. Cook in a saucepan with 2 cups of water; bring to a boil then simmer on low for about 15 minutes until water is absorbed.
  5. In a small bowl, whisk together lemon juice, Dijon mustard, and maple syrup for dressing.
  6. Assemble bowls starting with quinoa as the base; top with roasted chicken and vegetables, cherry tomatoes, avocado slices, and leafy greens. Drizzle with dressing.

Nutrition

Find it online: https://themealjournal.com/chicken-sweet-potato-buddha-bowl/