Chicken & Sweet Potato Buddha Bowl Recipe

Introduction

This Chicken & Sweet Potato Buddha Bowl is a nourishing, colorful meal packed with fresh ingredients and balanced flavors. With tender chicken, roasted vegetables, and a zesty dressing, it’s perfect for a wholesome lunch or dinner.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 2 large sweet potatoes
• 1 cup uncooked quinoa
• 1 head broccoli, cut into florets
• 1 medium red onion
• 1-2 ripe avocados
• 1 pint cherry tomatoes
• 5 oz 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: sesame seeds, chopped cilantro, red pepper flakes, hot sauce

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Wash and dice sweet potatoes into ½-inch cubes. Toss sweet potatoes and broccoli florets with 2 tablespoons olive oil, ½ teaspoon garlic powder, ½ teaspoon paprika, salt, and pepper. Spread on a baking sheet in a single layer.
2. Step 2: Roast the vegetables for 20–25 minutes, flipping halfway, until sweet potatoes are tender and caramelized, broccoli crisp-tender.
3. Step 3: Season chicken breasts with ½ teaspoon garlic powder, ½ teaspoon paprika, salt, and pepper. Choose your method: bake with 1 tablespoon olive oil for 15–20 minutes at 400°F, pan-fry in 1 tablespoon olive oil for 5–7 minutes per side, or grill for 5–7 minutes per side. Let rest before slicing.
4. Step 4: Rinse quinoa and cook according to package instructions, usually simmering 1 cup quinoa with 2 cups water or broth for 15–20 minutes until fluffy.
5. Step 5: Whisk lemon juice, Dijon mustard, maple syrup (or honey), salt, and pepper in a bowl. Optionally, add 1 tablespoon olive oil for a richer dressing.
6. Step 6: Assemble bowls: start with spinach or baby greens, then add quinoa, roasted vegetables, sliced chicken, halved cherry tomatoes, thinly sliced red onion, and avocado slices or cubes.
7. Step 7: Drizzle bowls with dressing and sprinkle any optional toppings like sesame seeds or red pepper flakes. Serve immediately or chill for later.

Tips & Variations

• Substitute quinoa with brown rice or farro for different textures and flavors.
• For extra flavor, marinate chicken in lemon juice and spices before cooking.
• Add roasted chickpeas or nuts for crunch and plant-based protein.
• Use fresh garlic instead of garlic powder for a more robust taste.
• Swap broccoli with cauliflower or green beans based on preference or season.

Storage

Store the components separately in airtight containers in the refrigerator for up to 3 days. Keep avocado and dressing separate until ready to serve to prevent browning and sogginess. Reheat chicken and roasted vegetables gently in a microwave or oven, then assemble the bowl fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this recipe?

Yes, frozen sweet potatoes and broccoli work well; just adjust roasting time slightly to ensure they’re fully cooked and nicely caramelized.

How can I make this recipe vegetarian or vegan?

Replace chicken with roasted tofu, tempeh, or chickpeas. Use maple syrup instead of honey and ensure your dressing ingredients are vegan-friendly.

Chicken & Sweet Potato Buddha Bowl Recipe

Print Recipe

★★★★★

4.5 from 51 reviews

This wholesome Chicken & Sweet Potato Buddha Bowl combines lean protein, complex carbohydrates, and a variety of fresh vegetables to create a balanced and flavorful meal. Roasted sweet potatoes and broccoli provide a caramelized crunch while juicy grilled or pan-fried chicken adds savory depth. Quinoa offers a nutty, protein-rich base, all brought together with a zesty lemon-Dijon dressing and creamy avocado for richness. This bowl is perfect for a nutritious lunch or dinner that is both satisfying and colorful.

• Author: Naya
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Protein and Grains

• 1.5 lbs boneless, skinless chicken breasts
• 1 cup uncooked quinoa

Vegetables

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

Dressing and Seasonings

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

Optional Toppings

• Sesame seeds
• Chopped cilantro
• Red pepper flakes
• Your 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 bite-sized cubes about ½ inch in size. Cut the broccoli into florets. Toss the sweet potatoes and broccoli with 2 tablespoons olive oil, ½ teaspoon garlic powder, ½ teaspoon paprika, salt, and pepper. Spread them in a single layer on a baking sheet.
2. Roast the Vegetables: Roast the sweet potatoes and broccoli in the oven for 20-25 minutes until the sweet potatoes are tender and caramelized, and the broccoli is crisp-tender, flipping halfway through for even cooking.
3. Cook the Chicken: Choose your preferred method: Oven-baked by drizzling 1 tablespoon olive oil and seasoning with ½ teaspoon garlic powder, ½ teaspoon paprika, salt, and pepper, then bake alongside vegetables for the last 15-20 minutes until internal temperature reaches 165°F (74°C); or pan-fried by heating 1 tablespoon olive oil in a skillet over medium-high, seasoning chicken, and cooking 5-7 minutes per side; or grilled with the same seasoning for 5-7 minutes per side over medium-high heat. Allow the chicken to rest before slicing or shredding.
4. Cook the Quinoa: Rinse 1 cup quinoa thoroughly, then cook with 2 cups water or broth by bringing to a boil, reducing heat to low, covering, and simmering 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 in a small bowl. Optionally add a tablespoon of olive oil for a richer texture. Adjust seasoning to taste.
6. Assemble the Buddha Bowls: Divide the spinach or baby greens into bowls. Top with cooked quinoa, roasted sweet potatoes and broccoli, sliced or shredded chicken, halved cherry tomatoes, sliced red onion, and avocado.
7. Drizzle and Serve: Drizzle each bowl generously with the lemon-Dijon dressing. Add optional toppings such as sesame seeds, chopped cilantro, or red pepper flakes. Serve immediately or chill for later consumption.

Notes

• To save time, cook quinoa while roasting vegetables and cooking chicken simultaneously.
• Chicken can be baked, grilled, or pan-fried based on your preference or available equipment.
• Substitute quinoa with brown rice or farro if desired.
• Adjust seasoning and dressing ingredients according to taste preferences.
• Optional toppings add extra texture and flavor; customize to your liking.
• Ensure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.

Keywords: Chicken Buddha Bowl, Sweet Potato Bowl, Healthy Chicken Bowl, Quinoa Buddha Bowl, Easy Dinner Bowl, Roasted Vegetables, Meal Prep Bowl