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Chicken & Sweet Potato Buddha Bowl

Chicken & Sweet Potato Buddha Bowl
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Indulge in the vibrant flavors of the Chicken & Sweet Potato Buddha Bowl, a wholesome and nourishing dish perfect for any meal. This bowl features tender roasted chicken paired with sweet potatoes, colorful vegetables, and a delightful dressing that brings everything together. It’s not only visually appealing but also highly customizable, allowing everyone to tailor their bowl to their taste. Whether you’re prepping for a busy week ahead or hosting a family gathering, this nutritious recipe is sure to satisfy. Enjoy it as a quick lunch or a hearty dinner, filled with proteins, healthy fats, and complex carbohydrates to fuel your day.

Ingredients

Scale
  • 1.5 lbs chicken breast
  • 2 large sweet potatoes
  • 1 cup quinoa (uncooked)
  • 1 head broccoli
  • 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 garlic powder
  • 1 teaspoon paprika
  • salt to taste
  • black pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Dice sweet potatoes and chop broccoli and red onion.
  3. On a baking sheet, mix sweet potatoes, broccoli, red onion with olive oil, garlic powder, paprika, salt, and pepper.
  4. Place seasoned chicken on top and roast for 25-30 minutes.
  5. Rinse quinoa under cold water; cook in a pot with double the volume of water or broth until fluffy (~15 minutes).
  6. Assemble bowls with quinoa as the base topped with roasted chicken and veggies.
  7. Whisk lemon juice, Dijon mustard, and maple syrup/honey; drizzle over each bowl before serving.

Nutrition

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