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Chicken & Sweet Potato Buddha Bowl

Chicken & Sweet Potato Buddha Bowl
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Experience the vibrant flavors and textures of our Chicken & Sweet Potato Buddha Bowl, a nourishing dish that’s perfect for any meal. This wholesome bowl combines lean chicken breast, roasted sweet potatoes, and a variety of colorful vegetables, making it as visually appealing as it is delicious. Packed with protein from chicken and quinoa, fiber from sweet potatoes and veggies, and healthy fats from avocado, this dish is not only satisfying but also customizable to suit your palate. Whether you’re prepping for the week or hosting friends for dinner, this Buddha Bowl offers a quick and nutritious solution that everyone will enjoy.

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 ripe avocado
  • 1 pint cherry tomatoes
  • 5 oz spinach or baby greens
  • Olive oil
  • Lemon juice
  • Dijon mustard
  • Salt and black pepper to taste
  • Garlic powder
  • Paprika
  • Maple syrup or honey

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash and chop sweet potatoes into 1-inch cubes; slice red onion.
  3. On a baking sheet, toss sweet potatoes with olive oil, salt, pepper, garlic powder, and paprika. Place seasoned chicken on the same sheet.
  4. Roast for about 25–30 minutes until chicken reaches an internal temperature of 165°F (75°C).
  5. Rinse quinoa under cold water; cook in a pot with water or broth until liquid is absorbed (about 15 minutes).
  6. Assemble bowls with quinoa as the base topped with roasted chicken, sweet potatoes, avocado slices, cherry tomatoes halved, broccoli florets, and spinach.
  7. Whisk lemon juice with Dijon mustard and drizzle over before serving.

Nutrition

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

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