Chicken & Sweet Potato Buddha Bowl Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
