Description
A vibrant and nourishing Buddha bowl packed with lean protein and complex carbohydrates, perfect for quick dinners or meal prep.
Ingredients
Scale
- 1.5 lbs Chicken Breast
- 2 large Sweet Potatoes
- 1 cup Quinoa, uncooked
- 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 Maple Syrup or Honey
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
- Salt and Black Pepper to taste
- Optional Toppings: Sesame seeds, chopped cilantro, red pepper flakes, hot sauce
Instructions
- Preheat your oven to 400°F (200°C). Peel and cube the sweet potatoes. Cut the broccoli into florets.
- Toss the sweet potatoes and broccoli with olive oil, salt, and pepper on a baking sheet. Roast for about 25-30 minutes until tender and slightly crispy.
- While the veggies are roasting, season the chicken breasts with garlic powder, paprika, salt, and pepper. Cook the chicken by grilling, baking, or pan-searing until cooked through and golden brown, about 6-7 minutes per side.
- Prepare your bowl by layering fresh baby greens as the base, followed by roasted sweet potatoes, broccoli, and cooked chicken. Add any desired toppings and a drizzle of lemon juice or sauce.
Notes
Store leftovers in an airtight container for up to 3 days. For longer storage, freeze cooked quinoa and chicken for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg