Name: Chicken & Sweet Potato Buddha Bowl
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1.5 lbs boneless, skinless chicken breast; 2 large sweet potatoes; 1 cup uncooked quinoa (or brown rice); 1 head broccoli 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 garlic powder; 1 teaspoon paprika; Salt and black pepper to taste

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If you’re looking for a wholesome and delicious meal that’s easy to prepare, you’ve come to the right place! This Chicken & Sweet Potato Buddha Bowl is one of my absolute favorites. It combines tender chicken, sweet potatoes, and colorful veggies into a nourishing dish that’s perfect for busy weeknights or a cozy family gathering. Plus, it’s so versatile that everyone will find something they love!

What I adore about this recipe is not just how satisfying it is but also how beautiful it looks on the plate. Each ingredient adds its own flair, making every bowl unique. Trust me; you’ll want to make this again and again!

Why You’ll Love This Recipe

Quick and Easy: This recipe comes together in under an hour, making it perfect for those hectic evenings.
Family-Friendly: With its vibrant colors and flavors, everyone from kids to adults will enjoy digging into this bowl.
Make-Ahead Magic: Prep ingredients ahead of time for a quick assembly during the week or enjoy as leftovers for lunch!
Customizable: You can easily swap out ingredients based on your preferences or what you have on hand.

Ingredients You’ll Need

This Chicken & Sweet Potato Buddha Bowl uses simple, wholesome ingredients that are packed with flavor and nutrition. Let’s take a look at what you’ll need:

For the Bowl

Chicken Breast: (1.5 lbs) Provides lean protein, essential for satiety and muscle building. Choose boneless, skinless chicken breasts for easy preparation.
Sweet Potatoes: (2 large) Offer complex carbohydrates for sustained energy, along with fiber, vitamins, and a naturally sweet flavor that complements the savory chicken.
Quinoa: (1 cup uncooked) A complete protein and a great source of fiber, quinoa adds a nutty flavor and satisfying base to the bowl. You can substitute with brown rice or farro if preferred.
Broccoli Florets: (1 head) Packed with vitamins, minerals, and fiber, broccoli adds a vibrant green color and a slightly bitter yet refreshing crunch.
Red Onion: (1 medium) Adds a pungent bite and beautiful color. Red onions are also rich in antioxidants.
Avocado: (1-2 ripe) Provides healthy fats, creamy texture, and a boost of flavor. Avocado is also a good source of potassium and vitamin K.
Cherry Tomatoes: (1 pint) Offer a burst of sweetness and acidity, along with vitamins and antioxidants.
Spinach or Baby Greens: (5 oz container) Adds a bed of leafy greens for extra nutrients and freshness. Spinach is rich in iron and vitamins.

For Roasting

Olive Oil: (3-4 tablespoons) Used for roasting vegetables and chicken; enhances flavor while providing healthy fats.
Lemon Juice: (2-3 tablespoons) Brightens flavors; freshly squeezed is always best!
Dijon Mustard: (1 tablespoon) Adds tangy depth to the dressing.
Maple Syrup or Honey: (1 teaspoon) A touch of sweetness balances the dressing.
Garlic Powder: (1 teaspoon) Adds savory richness.
Paprika: (1 teaspoon) Introduces smoky warmth to the dish.
Salt and Black Pepper: To taste; essential for seasoning.

Optional Toppings

You can enhance your bowl even further with toppings like:
* Sesame seeds
* Chopped cilantro
* Red pepper flakes
* Your favorite hot sauce

Variations

One of the best things about this recipe is how flexible it can be! Here are some variations to keep things exciting:

Swap the protein: Use grilled shrimp or chickpeas instead of chicken for different flavors.
Change up the grains: Try brown rice or farro if quinoa isn’t your thing; each brings its own unique taste!
Add seasonal veggies: Toss in roasted carrots or Brussels sprouts based on what’s fresh at your local market.
Experiment with dressings: Swap out lemon juice for lime juice or use tahini instead of Dijon mustard for a creamy twist.

How to Make Chicken & Sweet Potato Buddha Bowl

Step 1: Prepare the Quinoa

Start by rinsing your quinoa under cold water in a fine-mesh strainer. This helps remove any bitterness. Then combine it with two cups of water in a pot. Bring it to a boil over medium-high heat, then reduce to low heat once boiling. Cover and simmer until fluffy—about 15 minutes! This nutty base provides great texture.

Step 2: Roast the Chicken & Sweet Potatoes

While your quinoa cooks, preheat your oven to 400°F (200°C). Cut your sweet potatoes into cubes and place them on a baking sheet alongside seasoned chicken breasts drizzled with olive oil, garlic powder, paprika, salt, and pepper. Roast everything until golden brown—about 25-30 minutes—until the chicken reaches 165°F internally.

Step 3: Sauté Broccoli & Onions

In a skillet over medium heat, add olive oil and sauté red onions until they become translucent—this takes about 5 minutes. Then toss in broccoli florets until they’re vibrant green but still crisp—roughly another 5 minutes! This step enhances their natural sweetness while keeping them crunchy.

Step 4: Assemble Your Bowls

Now comes the fun part! Start by layering your cooked quinoa at the bottom of each bowl. Top with roasted sweet potatoes, sliced chicken breast, sautéed broccoli/onions mix, cherry tomatoes halved, spinach/baby greens as your base layer followed by creamy avocado slices.

Step 5: Dress It Up!

In a small bowl, whisk together lemon juice with Dijon mustard and maple syrup/honey until combined. Drizzle this lovely dressing over your assembled bowls! Feel free to add any optional toppings like sesame seeds or cilantro at this point!

And there you have it—a beautiful Chicken & Sweet Potato Buddha Bowl ready to be enjoyed! Each bite is full of flavor while being nourishing at the same time. Enjoy sharing this wholesome delight with family or savoring it all by yourself!

Pro Tips for Making Chicken & Sweet Potato Buddha Bowl

Creating a delicious Chicken & Sweet Potato Buddha Bowl is all about maximizing flavor and nutrition, so here are some tips to help you make the most of this wholesome dish!

Prep Ingredients Ahead: Preparing your ingredients in advance can save time during cooking. You can chop vegetables and marinate the chicken the night before, making assembly a breeze when you’re ready to eat.
Use a Meat Thermometer: To ensure your chicken is cooked perfectly, use a meat thermometer. Chicken breast should reach an internal temperature of 165°F (75°C) to be safe and juicy.
Roast with Care: Avoid overcrowding your baking sheet when roasting vegetables and chicken. This allows for even cooking and caramelization, enhancing the flavors.
Experiment with Spices: Don’t hesitate to customize the spices to suit your taste. Adding herbs like thyme or rosemary can elevate the flavor profile of your bowl.
Layer Your Bowl Thoughtfully: Start with a base of quinoa or greens, add your proteins and veggies on top, then drizzle with dressing. A beautiful presentation makes the meal even more enjoyable!

How to Serve Chicken & Sweet Potato Buddha Bowl

Serving this colorful and nutritious bowl is half the fun! Here are some ideas on how to present it beautifully while enhancing its flavors.

Garnishes

Chopped Fresh Herbs: Sprinkle fresh cilantro or parsley on top for an added burst of freshness.
Sesame Seeds: A sprinkle of sesame seeds adds a nutty flavor and delightful crunch.
Red Pepper Flakes: For those who enjoy a bit of heat, red pepper flakes can elevate the dish’s flavor profile beautifully.

Side Dishes

Crispy Chickpeas: Roasted chickpeas seasoned with spices make for a crunchy side that complements the bowl perfectly while adding extra protein.
Cucumber Salad: A refreshing cucumber salad with lemon juice and dill provides a crisp contrast to the warm elements of the bowl.
Roasted Brussels Sprouts: These little green gems become caramelized when roasted and add an earthy depth that pairs wonderfully with sweet potatoes.
Fruit Salad: A light fruit salad featuring seasonal fruits can serve as a sweet finish to the meal, balancing out savory flavors nicely.

With these serving suggestions and pro tips, you’ll create not just a meal but an experience that’s both nourishing and satisfying! Enjoy your culinary adventure with this Chicken & Sweet Potato Buddha Bowl!

Make Ahead and Storage

This Chicken & Sweet Potato Buddha Bowl is perfect for meal prep! Not only is it nutritious and delicious, but it also stores well, making it easy to enjoy throughout the week.

Storing Leftovers

Allow leftovers to cool completely before storing.
Transfer the chicken and sweet potato bowl components into airtight containers.
Store in the refrigerator for up to 4 days.
Keep the dressing separate until ready to eat to maintain freshness.

Freezing

Prepare individual servings in freezer-safe containers.
Label each container with the date and contents for easy identification.
Freeze for up to 3 months — just be mindful that the texture of some ingredients may change slightly after thawing.

Reheating

Thaw overnight in the refrigerator if frozen.
Heat in a microwave-safe dish until warmed through, about 2-3 minutes on high power, stirring halfway.
Alternatively, reheat in a skillet over medium heat, adding a splash of water or broth to prevent sticking.

FAQs

Here are some common questions you might have about this recipe!

Can I use other proteins instead of chicken in the Chicken & Sweet Potato Buddha Bowl?

Absolutely! You can substitute chicken with tofu, chickpeas, or even grilled shrimp for a different protein option while keeping it plant-based or seafood-friendly.

How can I customize my Chicken & Sweet Potato Buddha Bowl?

Feel free to mix and match your favorite vegetables and grains. You could try using roasted Brussels sprouts, kale instead of spinach, or farro instead of quinoa for variety!

Is this Chicken & Sweet Potato Buddha Bowl suitable for meal prep?

Yes! This bowl is ideal for meal prepping as it stores well in the fridge and can be customized according to your preferences.

What can I use instead of quinoa in the Chicken & Sweet Potato Buddha Bowl?

Brown rice, farro, or even cauliflower rice are great alternatives that will still provide a hearty base for your bowl.

How long does this Chicken & Sweet Potato Buddha Bowl last in the fridge?

The Chicken & Sweet Potato Buddha Bowl lasts up to 4 days when stored properly in airtight containers in the refrigerator.

Final Thoughts

I hope you find joy in making this Chicken & Sweet Potato Buddha Bowl! It’s not only a feast for your taste buds but also a delightful way to nourish your body with wholesome ingredients. Whether you’re enjoying it as an easy weeknight dinner or prepping ahead for busy days, it’s bound to become a favorite. Happy cooking, and don’t hesitate to share how yours turns out!

Chicken & Sweet Potato Buddha Bowl

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Author: Madison
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: Serves 4
Category: Main
Method: Baking
Cuisine: American

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Description

Indulge in the vibrant flavors of the Chicken & Sweet Potato Buddha Bowl, a nourishing dish perfect for any occasion. This colorful bowl combines tender chicken, roasted sweet potatoes, and a medley of fresh veggies, creating a satisfying meal that’s both healthy and easy to prepare. Packed with protein and essential nutrients, it’s an ideal choice for busy weeknights or meal prep for the week ahead. The best part? It’s highly customizable to suit your taste buds! Enjoy each bite knowing you’re treating your body to wholesome ingredients.

Ingredients

Scale

1.5 lbs boneless, skinless chicken breast
2 large sweet potatoes
1 cup uncooked quinoa (or brown rice)
1 head broccoli 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 garlic powder
1 teaspoon paprika
Salt and black pepper to taste

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Instructions

Rinse quinoa under cold water; combine with two cups of water in a pot. Boil, then simmer covered for about 15 minutes until fluffy.
Preheat oven to 400°F (200°C). Cube sweet potatoes and place on a baking sheet with seasoned chicken breasts drizzled with olive oil and spices. Roast for 25-30 minutes until golden and chicken reaches 165°F internally.
Sauté red onions in olive oil until translucent; add broccoli and cook until vibrant green.
Assemble bowls by layering cooked quinoa at the bottom, topped with roasted sweet potatoes, sliced chicken, sautéed veggies, cherry tomatoes, spinach/baby greens, and avocado slices.
Whisk together lemon juice with Dijon mustard and drizzle over the assembled bowls.