Description
Indulge in the vibrant flavors of our Chicken & Sweet Potato Buddha Bowl—a delightful fusion of tender roasted chicken, sweet potatoes, and fresh vegetables. This nutritious bowl is not just a feast for the eyes but also a powerhouse of protein, fiber, and essential vitamins. Perfect for lunch or dinner, it can be customized to fit your dietary preferences and is ideal for meal prep. With its colorful presentation and satisfying taste, this dish will become a staple in your healthy eating routine.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breast
- 2 large sweet potatoes
- 1 cup uncooked quinoa
- 1 head broccoli
- 1 medium red onion
- 1–2 ripe avocados
- 1 pint cherry tomatoes
- 5 oz spinach or baby greens
- Olive oil
- Lemon juice
- Dijon mustard
- Garlic powder
- Paprika
- Maple syrup or honey
- Salt
- Black pepper
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and chop all vegetables: cube sweet potatoes, cut broccoli into florets, slice red onion, and halve cherry tomatoes.
- In a mixing bowl, season chicken with olive oil, garlic powder, paprika, salt, and pepper.
- On a sheet pan, arrange sweet potatoes in one layer; place seasoned chicken on top with broccoli around it. Roast for 25-30 minutes.
- While roasting, rinse quinoa under cold water and cook with water in a pot until fluffy (~15 minutes).
- Assemble bowls starting with quinoa as the base; top with roasted chicken and vegetables. Drizzle with lemon juice dressing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 500g)
- Calories: 480
- Sugar: 8g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 34g
- Cholesterol: 75mg
Keywords: Customize by adding other vegetables like bell peppers or swap quinoa for brown rice. For extra crunch, consider topping with sesame seeds or nuts.