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Chicken & Sweet Potato Buddha Bowl

A vibrant and nutritious bowl combining chicken, sweet potatoes, and fresh vegetables, perfect for lunch or dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs Chicken Breast Boneless, skinless for easy preparation.
  • 2 large Sweet Potatoes Offers complex carbohydrates.
  • 1 cup Quinoa (uncooked) Can substitute with brown rice or farro.
  • 1 head Broccoli Florets Packed with vitamins and minerals.
  • 1 medium Red Onion Rich in antioxidants.
  • 1-2 Avocado Provides healthy fats and creamy texture.
  • 1 pint Cherry Tomatoes Burst of sweetness and acidity.
  • 5 oz Spinach or Baby Greens Rich in iron and vitamins.
  • 3-4 tablespoons Olive Oil Used for roasting vegetables and chicken.
  • 2-3 tablespoons Lemon Juice Freshly squeezed is best!
  • 1 tablespoon Dijon Mustard Adds tangy depth to the dressing.
  • 1 teaspoon Maple Syrup or Honey Adds a touch of sweetness.
  • 1 teaspoon Garlic Powder Adds savory flavor.
  • 1 teaspoon Paprika Adds smoky and slightly sweet flavor.
  • Salt and Black Pepper To taste.
Optional Toppings
  • Sesame seeds For added crunch.
  • Chopped cilantro For freshness.
  • Red pepper flakes For heat.
  • Hot sauce For extra flavor.

Method
 

Preparation
  1. 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.
Roasting Vegetables
  1. 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.
  2. Roast in the oven for about 20-25 minutes until sweet potatoes are tender and slightly caramelized.
Cook Chicken
  1. Prepare chicken using preferred method: grilling, baking, or pan-searing. Season with paprika, salt, and pepper.
  2. 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.
  3. Let the chicken rest, then slice into strips.
Cook Quinoa
  1. 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.
  2. Fluff quinoa with a fork once cooked.
Assemble
  1. 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.
  2. Add cherry tomatoes, avocado slices, and red onion. Finish with a drizzle of olive oil, lemon juice, and optional toppings.

Notes

Leftovers can be stored in airtight containers in the refrigerator for up to three days. For longer storage, freeze components separately for up to three months.