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
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.
Nutrition
- Serving Size: 1 bowl (approx. 450g)
- Calories: 550
- Sugar: 8g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 12g
- Protein: 35g
- Cholesterol: 90mg