The Chicken & Sweet Potato Buddha Bowl is a nourishing, vibrant dish that brings together a variety of flavors and textures. This recipe is not only delicious but also very simple to prepare. It combines protein, healthy fats, and lots of colorful vegetables, making it a complete meal all in one bowl. Perfect for lunch or dinner, this meal is versatile, satisfying, and caters to different tastes.
WHY YOU WILL LOVE THIS RECIPE
You will love this Chicken & Sweet Potato Buddha Bowl for many reasons. First, it is packed with nutritious ingredients that will fuel your body. The combination of chicken, sweet potatoes, and greens will keep you feeling full and energized. Second, it is very customizable. You can adjust the ingredients based on your preferences or what you have on hand. Lastly, this recipe is quick to prepare, making it ideal for busy weeknights. You can easily meal prep this dish, allowing you to enjoy a healthy meal without much fuss.
HOW TO MAKE Chicken & Sweet Potato Buddha Bowl
Making a Chicken & Sweet Potato Buddha Bowl is straightforward. Just follow the steps below, and you’ll have an amazing dish in no time.
EQUIPMENT NEEDED
To make the Chicken & Sweet Potato Buddha Bowl, you will need a few basic kitchen tools:
- Baking sheet
- Parchment paper (optional)
- Knife
- Cutting board
- Large mixing bowl
- Pot for cooking quinoa
- Frying pan or grill for cooking chicken
- Measuring cups and spoons
Ingredients You’ll Need
Here’s a list of all the ingredients you will need for this recipe:
- 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.
- Olive Oil (3-4 tablespoons): Used for roasting vegetables and chicken. Olive oil is a healthy fat source and enhances flavor.
- Lemon Juice (2-3 tablespoons): Brightens the flavors and adds acidity to the dressing. Freshly squeezed is always best!
- Dijon Mustard (1 tablespoon): Adds a tangy depth of flavor to the dressing.
- Maple Syrup or Honey (1 teaspoon): A touch of sweetness to balance the dressing.
- Garlic Powder (1 teaspoon): Adds savory flavor to the chicken and vegetables.
- Paprika (1 teaspoon): Adds a smoky and slightly sweet flavor to the chicken and vegetables.
- Salt and Black Pepper: To taste. Essential for seasoning and enhancing all the flavors.
- Optional Toppings: Sesame seeds, chopped cilantro, red pepper flakes, your favorite hot sauce for extra flavor and texture.
STEP-BY-STEP INSTRUCTIONS
Creating this Chicken & Sweet Potato Buddha Bowl is surprisingly simple. Follow these easy steps to assemble your own delicious and nutritious meal.
Step 1: Prepare the Sweet Potatoes and Broccoli
Start by preheating your oven to 400°F (200°C). While the oven is heating, wash and peel the sweet potatoes, then cut them into small cubes. For the broccoli, wash and cut it into florets.
Step 2: Roast the Vegetables
Line a baking sheet with parchment paper for easy cleanup. Spread the sweet potatoes and broccoli on the baking sheet. Drizzle with olive oil, and sprinkle with salt, pepper, and garlic powder. Toss until everything is well-coated. Roast in the oven for about 20-25 minutes or until the sweet potatoes are tender and slightly caramelized.
Step 3: Cook the Chicken
While the vegetables are roasting, prepare the chicken. You can cook the chicken in several ways, such as grilling, baking, or pan-searing. If grilling, season the chicken breasts with paprika, salt, and pepper. Grill for about 6-7 minutes per side until thoroughly cooked. If baking, place seasoned chicken breasts on another baking sheet and bake for about 25-30 minutes until cooked through. If using a frying pan, heat olive oil over medium heat and cook the chicken for about 6-7 minutes on each side until golden and cooked through. Ensure the internal temperature of the chicken reaches 165°F (75°C).
Once the chicken is cooked, let it rest for a few minutes, then slice it into strips.
Step 4: Cook the Quinoa
While the chicken is cooking, prepare the quinoa. Rinse 1 cup of quinoa under cold water. Combine it with 2 cups of water or broth in a pot. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork once cooked.
Step 5: Assemble the Buddha Bowl
In a large bowl or a meal prep container, start with a base of quinoa. Top it with the roasted sweet potatoes, broccoli, sliced chicken, and fresh spinach or baby greens. Add cherry tomatoes, avocado slices, and red onion for more color and taste. Finish it off with a drizzle of olive oil, lemon juice, and your choice of optional toppings.
HOW TO SERVE Chicken & Sweet Potato Buddha Bowl
Serve your Chicken & Sweet Potato Buddha Bowl warm or at room temperature. For a little extra flavor, feel free to drizzle on some hot sauce or sprinkle some chili flakes. This bowl can easily be enjoyed as it is or paired with crusty bread for a heartier meal. If you like nuts or seeds, toss some on top for crunch.
STORAGE & FREEZING: Chicken & Sweet Potato Buddha Bowl
If you have leftovers, store them in an airtight container in the refrigerator. The Chicken & Sweet Potato Buddha Bowl can last for up to three days. When reheating, it’s best to use the microwave or stovetop.
For longer storage, consider freezing the components separately, especially the chicken and sweet potatoes. They can be frozen for up to three months. Reheat them thoroughly before assembling your bowl again. Quinoa can also be frozen for later use.
SERVING SUGGESTIONS
Feel free to get creative with your serving suggestions for the Chicken & Sweet Potato Buddha Bowl. Here are some ideas:
- Pair it with a side of whole-grain bread or pita.
- Add a dollop of Greek yogurt or tzatziki for creaminess.
- Serve with a side of sliced cucumbers or a light salad.
- Make it a breakfast bowl by adding a poached egg on top.
VARIATIONS
This recipe is very flexible, allowing you to switch up ingredients based on your taste. Here are some variations you can try:
- Use Different Proteins: Instead of chicken, try grilled shrimp, tofu, or chickpeas.
- Swap the Grains: Substitute quinoa with brown rice, farro, or couscous.
- Different Vegetables: Add roasted bell peppers, zucchini, or carrots for variety.
- Change Up the Dressing: Try a vinaigrette or tahini dressing instead of lemon juice with mustard.
FAQs
1. Can I use leftover chicken for this recipe?
Yes! Leftover chicken works great in this bowl. Just chop it up and add it to your bowl.
2. Is this Buddha bowl gluten-free?
Yes, as long as you use gluten-free grains like quinoa or brown rice, this meal will be gluten-free.
3. Can I make this dish vegan?
Certainly! Use chickpeas or your favorite plant-based protein instead of chicken and skip the honey or substitute with maple syrup.
4. How can I make this bowl spicier?
Add red pepper flakes or your choice of hot sauce as a topping, or include spicy marinated chicken.
MAKE-AHEAD TIPS FOR Chicken & Sweet Potato Buddha Bowl
To save time during busy weekdays, you can prep some ingredients ahead of time. Here are some tips:
- Chop Vegetables in Advance: Wash and cut vegetables a day or two prior to meal prep.
- Cook Quinoa in Batches: Prepare a large batch of quinoa and store it in the fridge for quick assembly.
- Make Dressing Ahead: Whip up your vinaigrette or dressing ahead of time and store it in the fridge.
- Roast Chicken and Vegetables Ahead: Cook chicken and vegetables in advance, then just reheat them when ready to serve.
With these tips, you can enjoy a delicious Chicken & Sweet Potato Buddha Bowl without spending too much time in the kitchen every day. Enjoy your cooking and happy eating!
Chicken & Sweet Potato Buddha Bowl
Ingredients
Method
- Preheat your oven to 400°F (200°C). Wash and peel the sweet potatoes, then cut them into small cubes. Wash and cut broccoli into florets.
- Line a baking sheet with parchment paper. Spread sweet potatoes and broccoli on it. Drizzle with olive oil, and sprinkle with salt, pepper, and garlic powder. Toss until well-coated.
- Roast in the oven for about 20-25 minutes until sweet potatoes are tender and slightly caramelized.
- Prepare chicken using preferred method: grilling, baking, or pan-searing. Season with paprika, salt, and pepper.
- Grill for about 6-7 minutes per side until cooked through, bake for about 25-30 minutes, or pan-sear for 6-7 minutes on each side until golden.
- Let the chicken rest, then slice into strips.
- Rinse 1 cup of quinoa under cold water. Combine with 2 cups of water or broth in a pot. Bring to boil, then reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed.
- Fluff quinoa with a fork once cooked.
- In a large bowl or meal prep container, start with a base of quinoa. Top with roasted sweet potatoes, broccoli, sliced chicken, and fresh spinach or baby greens.
- Add cherry tomatoes, avocado slices, and red onion. Finish with a drizzle of olive oil, lemon juice, and optional toppings.