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Chicken & Sweet Potato Buddha Bowl

Chicken & Sweet Potato Buddha Bowl
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If you’re in search of a vibrant, nutrient-packed dish that brings comfort and flavor to the table, look no further than this Chicken & Sweet Potato Buddha Bowl. Bursting with fresh vegetables, lean protein, and whole grains, this bowl is not only visually appealing but also deliciously satisfying. Perfect for busy weeknights or laid-back family dinners, it’s a customizable meal that caters to various tastes and dietary preferences. With its hearty ingredients and wholesome flavors, you’ll find yourself reaching for this recipe time and time again!

Ingredients

  • Chicken breast (1.5 lbs)
  • Sweet potatoes (2 large)
  • Quinoa (1 cup uncooked)
  • Broccoli florets (1 head)
  • Red onion (1 medium)
  • Cherry tomatoes (1 pint)
  • Spinach or baby greens (5 oz)
  • Olive oil (3-4 tablespoons)
  • Lemon juice (2-3 tablespoons)
  • Garlic powder (1 teaspoon)
  • Paprika (1 teaspoon)
  • Salt and black pepper (to taste)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Peel and chop sweet potatoes into bite-sized pieces; cut broccoli into florets.
  3. Toss sweet potatoes and broccoli with olive oil, garlic powder, paprika, salt, and pepper on a baking sheet.
  4. Roast the veggies for 25-30 minutes until tender.
  5. While roasting, rinse quinoa under cold water and cook according to package instructions.
  6. Season chicken breasts with olive oil, salt, pepper, garlic powder, and paprika; add to a separate baking sheet after veggies have roasted for 15 minutes.
  7. Bake chicken until it reaches an internal temperature of 165°F (75°C), about 15-20 minutes more.
  8. Assemble bowls with cooked quinoa at the base topped with roasted vegetables and chicken.

Nutrition

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