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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 nourishing dish that brings together tender chicken, roasted sweet potatoes, and a colorful array of fresh vegetables. This meal is not only visually appealing but also packed with protein, fiber, and essential vitamins, making it an ideal choice for busy weeknights or meal prep. The delightful contrast between savory chicken and naturally sweet potatoes will satisfy your cravings while keeping you energized throughout the day. Easy to prepare and customizable based on your preferences, this bowl is a wholesome option that everyone will love.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breast
  • 2 large sweet potatoes
  • 1 head broccoli florets
  • 1 medium red onion
  • 1 ripe avocado
  • 1 pint cherry tomatoes
  • 5 oz baby spinach or greens
  • 3–4 tablespoons olive oil
  • 2–3 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon maple syrup or honey
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Season chicken with olive oil, salt, pepper, garlic powder, paprika, and Dijon mustard; place on one side of a baking sheet.
  3. Cube sweet potatoes and toss with olive oil, salt, and pepper; spread on the other side of the baking sheet.
  4. Bake for 25-30 minutes until the chicken reaches 165°F (75°C) and sweet potatoes are tender.
  5. Cook quinoa by rinsing it under cold water and combining with water or broth in a pot until boiling; then simmer covered for about 15 minutes.
  6. Assemble bowls by layering cooked quinoa at the base followed by roasted chicken cubes and vegetables.
  7. Drizzle with dressing made from lemon juice mixed with maple syrup or honey.

Nutrition

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