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Chicken & Sweet Potato Buddha Bowl

Chicken & Sweet Potato Buddha Bowl
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Savor the vibrant flavors of this Chicken & Sweet Potato Buddha Bowl, a wholesome and customizable meal perfect for any occasion. Bursting with tender chicken, roasted sweet potatoes, and colorful veggies, this dish not only looks appealing but also provides a balanced mix of nutrients to fuel your day. It’s ideal for busy weeknights or gatherings with friends and family, allowing you to tailor each bowl according to personal preferences. With its nutrient-dense ingredients and simple preparation, it’s a go-to recipe that can easily become a weekly staple in your kitchen.

Ingredients

Scale
  • 1.5 lbs boneless skinless chicken breast
  • 2 large sweet potatoes
  • 1 cup quinoa (uncooked)
  • 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

  1. Preheat the oven to 400°F (200°C). Cube the sweet potatoes and cut broccoli into florets.
  2. Toss sweet potatoes, broccoli, red onion, olive oil, garlic powder, paprika, salt, and pepper together on a baking sheet. Place seasoned chicken alongside.
  3. Roast for 25-30 minutes until chicken is cooked through and vegetables are tender.
  4. Cook quinoa according to package instructions (about 15 minutes).
  5. Assemble bowls starting with quinoa; add roasted vegetables, sliced avocado, halved cherry tomatoes, and spinach.
  6. Whisk together lemon juice, Dijon mustard, maple syrup or honey; drizzle over assembled bowls before serving.

Nutrition

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