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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 meal that beautifully combines lean protein, fiber-rich carbohydrates, and colorful vegetables. Perfect for lunch, dinner, or meal prep, this wholesome bowl is not only visually appealing but also packed with essential nutrients. Each bite offers a delightful medley of roasted chicken, sweet potatoes, and fresh greens. It’s an excellent choice for busy weeknights or gatherings where you want to impress your guests with a balanced and delicious dish.

Ingredients

  • Chicken Breast (1.5 lbs)
  • Sweet Potatoes (2 large)
  • Quinoa (1 cup uncooked)
  • Broccoli Florets (1 head)
  • Red Onion (1 medium)
  • Cherry Tomatoes (1 pint)
  • Spinach or Baby Greens (5 oz container)
  • Olive Oil (3-4 tablespoons)
  • Lemon Juice (2-3 tablespoons)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash and chop all vegetables: cube sweet potatoes, cut broccoli into florets, slice red onion, and halve cherry tomatoes.
  3. On a baking sheet, toss sweet potato cubes with olive oil, garlic powder, paprika, salt, and pepper on one side while placing seasoned chicken breasts on the other.
  4. Roast for 25–30 minutes until chicken reaches 165°F and sweet potatoes are tender.
  5. Meanwhile, rinse quinoa and cook with 2 cups water in a medium pot over high heat; simmer covered for 15 minutes until water is absorbed.
  6. Assemble bowls by adding quinoa as the base and topping with roasted chicken, sweet potatoes, broccoli, onions, tomatoes, and spinach.
  7. Drizzle with dressing made from lemon juice, Dijon mustard, maple syrup/honey, salt, and pepper before serving.

Nutrition

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