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Chicken & Sweet Potato Buddha Bowl

Chicken & Sweet Potato Buddha Bowl
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Dive into this deliciously vibrant Chicken & Sweet Potato Buddha Bowl that’s packed with flavor and nutrition—perfect for any weeknight dinner!

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 ripe avocado
  • 1 pint cherry tomatoes
  • 5 oz container spinach or baby greens
  • 3–4 tablespoons olive oil
  • 2–3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon maple syrup or honey
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Chop sweet potatoes into cubes and slice red onion thinly.
  3. Season chicken with olive oil, garlic powder, paprika, salt, and pepper; place on a baking sheet.
  4. Toss sweet potatoes and onions with olive oil, salt, and pepper; spread on another baking sheet.
  5. Roast both trays for 25-30 minutes until golden and tender.
  6. Cook quinoa according to package instructions while roasting veggies.
  7. Sear seasoned chicken in a skillet over medium-high heat until cooked through (about 6-7 minutes per side).
  8. Assemble bowls by layering quinoa, roasted veggies, sliced chicken, fresh greens, cherry tomatoes, and avocado.

Nutrition

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