Buddha Bowl with Roasted Sweet Potatoes and Chicken

Buddha Bowl with Roasted Sweet Potatoes and Chicken

A vibrant Buddha bowl featuring roasted sweet potatoes, marinated chicken, and a creamy peanut dressing, perfect for a healthy meal prep or quick family dinner.

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Prep Time 25

Cook Time 30

Total Time 55

Servings: 4 servings

Course: Dinner, Meal Prep

Cuisine: American, Healthy

Calories: 700

Ingredients Method Notes

Ingredients

For the Bowl

2 pieces sweet potatoes Serves as the hearty base, adding natural sweetness and nutrients.
1 tablespoon extra-virgin olive oil Used for roasting and elevating flavors with healthy fats.
to taste Kosher salt Enhances all the natural flavors present in the dish.
to taste Freshly ground black pepper Adds a subtle heat and depth to the chicken.
2 pieces boneless, skinless chicken breasts Provides lean protein, making the meal satisfying.
1 tablespoon Montreal chicken seasoning A flavorful blend to accentuate the taste of the chicken.
2 cups cooked brown rice A wholesome grain that offers fiber and keeps you full longer.
2 pieces avocados Adds creaminess and healthy fats, enhancing texture.
2 cups baby spinach Introduces a fresh, crisp element that lightens the dish.
1/4 cup freshly chopped cilantro Garnish that contributes a fresh herbal note.
2 tablespoons toasted sesame seeds Adds a delightful crunch and nutty flavor.

For the Peanut Dressing

1/2 cup creamy peanut butter Forms the base of the dressing, bringing richness and flavor.
2 tablespoons lime juice Introduces acidity that brightens the overall dish.
2 tablespoons low sodium soy sauce Offers umami richness without excessive salt.
1 tablespoon honey Balances flavors with a touch of sweetness.
1 tablespoon toasted sesame oil Adds a distinctive nutty aroma and taste.
1 teaspoon garlic powder Provides an underlying savory depth to the dressing.
2 tablespoons hot water Adjusts the consistency of the dressing if necessary.

Method

Preparation

Preheat the oven to 425°F (220°C) to prepare for roasting.
On a large baking sheet, combine sweet potatoes with a tablespoon of olive oil, then season with salt and pepper.
Bake the sweet potatoes for 20 to 25 minutes until fork-tender and lightly caramelized.
In a large skillet, warm another tablespoon of olive oil over medium-high heat.
Sprinkle the boneless, skinless chicken breasts with Montreal chicken seasoning.
Sear the chicken in the skillet, cooking for about 6 to 7 minutes per side until golden brown and no longer pink in the center.
Remove the chicken from the skillet, cover with foil, and let it rest for 10 minutes before slicing.

Dressing Preparation

In a bowl, mix together creamy peanut butter, lime juice, soy sauce, honey, toasted sesame oil, garlic powder, and hot water as needed for a pourable consistency.

Assembly

In each bowl, layer brown rice, roasted sweet potatoes, sliced chicken, sliced avocado, and spinach.
Drizzle peanut dressing over the top and garnish with chopped cilantro and toasted sesame seeds.

Notes

Use fresh sweet potatoes for the best flavor. When roasting, avoid overcrowding the baking sheet for even cooking. You can substitute chicken with tofu or chickpeas for a plant-based option. Store the peanut dressing in the fridge for extended freshness.