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Chicken & Sweet Potato Buddha Bowl

Chicken & Sweet Potato Buddha Bowl
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Indulge in a nourishing Chicken & Sweet Potato Buddha Bowl that bursts with flavor and vibrant colors! This delightful dish combines tender chicken, roasted sweet potatoes, and fresh veggies, all served atop a fluffy bed of quinoa. It’s not just a meal; it’s an experience that brings family and friends together around the table. Perfect for busy weeknights or special gatherings, this customizable bowl allows you to mix and match ingredients based on your preferences. Enjoy the wholesome goodness packed into every bite!

Ingredients

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

Instructions

  1. Rinse quinoa under cold water and cook according to package instructions (typically using a ratio of 2 cups water to 1 cup quinoa).
  2. Preheat your oven to 400°F (200°C). Chop sweet potatoes into cubes, slice red onion into wedges, and break broccoli into florets. Toss with olive oil, garlic powder, paprika, salt, and pepper; spread on a baking sheet.
  3. Season chicken breasts with salt, pepper, garlic powder, and paprika. Cook in a skillet over medium heat until golden brown and cooked through.
  4. Assemble bowls starting with quinoa as the base followed by layers of roasted veggies, sliced avocado, halved cherry tomatoes, and spinach or baby greens. Drizzle with lemon-Dijon dressing before serving.

Nutrition

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