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Chicken & Sweet Potato Buddha Bowl

Chicken & Sweet Potato Buddha Bowl
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Discover the comfort of a Chicken & Sweet Potato Buddha Bowl, a meal that brings warmth and nourishment to your table. This colorful dish combines tender chicken breast, hearty sweet potatoes, and an array of vibrant vegetables, all drizzled with a zesty dressing.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breast
  • 1 cup uncooked quinoa
  • 2 large sweet potatoes
  • 1 head broccoli florets
  • 1 medium red onion
  • 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 and black pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Dice sweet potatoes into bite-sized pieces and toss with olive oil, garlic powder, paprika, salt, and pepper. Roast on a baking sheet for about 25 minutes until crispy.
  2. Rinse quinoa under cold water. In a pot, combine quinoa and two cups of water; bring to boil. Reduce heat and cover until fluffy (approximately 15 minutes).
  3. In a skillet, heat olive oil over medium heat. Season chicken with salt and pepper; cook for about 6-7 minutes per side until golden brown.
  4. In the same skillet, sauté broccoli florets and diced red onion for around 5 minutes until tender.
  5. Assemble your bowls: Layer quinoa at the bottom, add roasted sweet potatoes, sautéed vegetables, cherry tomatoes, and spinach.

Nutrition

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