Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs stay extra juicy and flavorful, plus they’re very forgiving if you accidentally leave them in the oven a bit too long. Just adjust cooking time as needed.

What if I don’t have fresh mango for the sauce?

Frozen mango is a fantastic substitute—just thaw it first so the sauce blends smoothly. In a pinch, canned mango or even ripe peaches can step in with beautiful results.

Can I meal prep this Buddha bowl for the week?

Yes! Roast extra veggies and chicken on Sunday, keep everything in their own containers, and throw together your bowls in minutes every day. The sauce keeps well for 3-4 days refrigerated.

Is this recipe gluten-free?

Yes, as long as you use gluten-free grains like rice or certified gluten-free quinoa, and check that your chili paste doesn’t contain any wheat products.

Chicken Buddha Bowl with Spicy Mango Sauce Recipe

If you’re craving a bowl packed with vibrant flavors and wholesome ingredients but don’t want to spend hours in the kitchen, this Chicken Buddha Bowl with Spicy Mango Sauce is about to become your new go-to dinner. The roasted chicken, crisp veggies, creamy avocado, and sweet mango come together in under an hour, bathing in a lusciously spicy mango dressing that’s guaranteed to make your tastebuds dance. It’s the perfect solution for busy weeknights, meal prepping, or anyone looking to enjoy a healthy, flavor-forward meal with minimal fuss.

Why You’ll Love This Recipe

Effortlessly Healthy: There’s no overthinking here—just clean, nourishing ingredients roasted for maximum flavor.
Bursts of Flavor: Juicy roasted chicken, caramelized sweet potatoes, bright greens, and a sauce that’s both sweet and spicy? Yes, please.
Customizable: Swap in your favorite grains or greens, or make it meat-free; this bowl welcomes creativity.
Quick Cleanup: One tray for roasting, one blender for the sauce—minimal mess, maximum flavor.
Meal Prep Magic: Everything keeps well for days, so you can mix, match, and enjoy all week long.

Ingredients You’ll Need

Let’s talk about the basic players in this Buddha Bowl, and how each one brings their own personality to the dish:

Sweet Potato: Adds natural sweetness and a satisfying, hearty bite; roasting brings out their best side.
Broccoli Florets: For crunch and a bit of that earthy green goodness.
Olive Oil: Gets those veggies gloriously caramelized in the oven.
Salt & Pepper: Absolutely essential for making every flavor pop.
Chicken Breasts (Boneless & Skinless): The perfect canvas for absorbing seasoning and staying juicy if you don’t overcook.
Chili Paste: The not-so-secret ingredient that brings a gentle heat to your roasted veggies—try sambal oelek or sriracha.
Baby Spinach or Kale: A refreshing, crisp bed for your toppings; use what you love.
Avocado: Rich, creamy, and unbeatable alongside the spicy dressing.
Mango (cubed): Sweetness that plays so well with chili and lime—fresh is best, but frozen works in a pinch.
Rice or Quinoa (cooked): For that extra dose of comfort; optional, but highly recommended if you want to keep things satisfying.
Sesame Seeds: Perfect for a bit of crunch and visual flair.

Mango Dressing

Fresh Mango: Sweet, juicy base—truly the star of this sauce.
Coconut Milk: Brings creaminess and a subtle tropical note.
Apple Cider Vinegar: Adds just the right amount of tang to balance all that sweetness.
Honey: A hint of warmth to round off the heat.
Red Pepper Flakes: That sneaky kick that keeps you coming back for more.

Tip: If mango isn’t super ripe, you can add a splash more honey or a squeeze of lime to the sauce.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Love experimenting? This bowl welcomes it with open arms:

Vegetarian/Vegan: Swap chicken for roasted chickpeas, crispy tofu, or tempeh—just as satisfying and protein-packed.
Different Grains: Brown rice, farro, cauliflower rice, or soba noodles all make great bases.
Other Veggies: Try roasted cauliflower, bell peppers, zucchini, or Brussels sprouts. Whatever’s in the fridge works!
Nutty Twist: Garnish with crushed peanuts or cashews for added crunch and richness.
Herb Boost: Finish with chopped cilantro, mint, or basil if you’ve got some on hand for extra zest.

How to Make Chicken Buddha Bowl With Spicy Mango Sauce

Here’s how to bring it all together, step by step:

Step 1: Roast the Veggies and Chicken

Start by preheating your oven to 400°F. On a large baking sheet, toss diced sweet potatoes and broccoli with olive oil, salt, and pepper. Scoot them to the sides and lay your chicken breasts in the center, drizzling with more olive oil and a sprinkle of salt and pepper. Into the oven they go. Roast until the veggies are tender and the chicken reaches 165°F, about 30-40 minutes. Check on your chicken at the 30-minute mark—if it’s ready before the veggies, pull it out and let the vegetables finish.

Step 2: Whip Up the Spicy Mango Sauce

While everything’s roasting, combine the diced mango, coconut milk, apple cider vinegar, honey, and a pinch of red pepper flakes in a blender. Blend until perfectly smooth and creamy. You want the sauce pourable but not runny—a taste test is never a bad idea here.

Step 3: Assemble the Bowls

Once the chicken is cooked, let it rest for five minutes so every bite stays juicy. Dice it up. Toss your warm sweet potatoes and broccoli with a spoonful of chili paste—this is where the flavor magic happens.

Now, grab your bowls! Divide fresh baby spinach or kale as a base. Top with a scoop each of rice or quinoa (if using), the spicy veggies, diced chicken, fresh mango cubes, and creamy avocado slices. Sprinkle over some sesame seeds.

Step 4: Add the Spicy Mango Sauce

Generously drizzle the mango sauce over the top—let it soak into every delicious corner.

Step 5: Serve and Enjoy

Serve immediately while the components are warm and the flavors at their peak!

Pro Tips for Making the Recipe

Don’t Overcook the Chicken: Use a thermometer and pull the chicken at 165°F—juicy chicken makes all the difference.
Uniform Veggie Cutting: Cut sweet potatoes to similar sizes so they roast evenly.
Double the Sauce: If you’re a big sauce fan (who isn’t?), make extra—it goes beautifully on salads, grain bowls, or as a dip.
Rest the Chicken: This step helps the juices redistribute, keeping every mouthful succulent.
Batch Prep: Roast extra veggies and chicken for easy lunches and dinners all week.

How to Serve

This bowl is the star of the meal, but you can easily add a few extras if you’re feeding a crowd or just want to jazz things up.

On Its Own: A fully balanced meal with carbs, greens, protein, and healthy fats—truly satisfying solo.

Pair With:

A crisp cucumber salad or quick-pickled veggies for a refreshing contrast
Roasted chickpeas for extra crunch
A glass of chilled white wine or sparkling water with lime

Potluck Style: Lay out every element buffet-style and let everyone build their own bowl!

Make Ahead and Storage

Storing Leftovers

Store the individual components (chicken, veggies, rice, sauce, and greens) in separate airtight containers in the fridge. This makes assembly quick and keeps everything fresh for up to 4 days.

Freezing

The cooked chicken and roasted veggies freeze well—store in freezer-safe containers for up to 2 months. The mango sauce is best fresh, but it can also be frozen if you’ve made extra.

Reheating

Reheat the chicken and veggies in the microwave or briefly in a skillet with a splash of water. Wait to slice the avocado and add the sauce and greens until just before serving for the best texture.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs stay extra juicy and flavorful, plus they’re very forgiving if you accidentally leave them in the oven a bit too long. Just adjust cooking time as needed.
What if I don’t have fresh mango for the sauce?

Frozen mango is a fantastic substitute—just thaw it first so the sauce blends smoothly. In a pinch, canned mango or even ripe peaches can step in with beautiful results.
Can I meal prep this Buddha bowl for the week?

Yes! Roast extra veggies and chicken on Sunday, keep everything in their own containers, and throw together your bowls in minutes every day. The sauce keeps well for 3-4 days refrigerated.
Is this recipe gluten-free?

Yes, as long as you use gluten-free grains like rice or certified gluten-free quinoa, and check that your chili paste doesn’t contain any wheat products.

Final Thoughts

This Chicken Buddha Bowl with Spicy Mango Sauce is a little celebration in a bowl—colorful, crave-worthy, and designed to keep dinner fun and stress-free. It’s your ticket to quick, healthy meals that never taste boring. Whether you’re feeding your family, meal-prepping for the week, or just spicing up your lunch routine, you owe yourself a bowl (or three) of this vibrant goodness. Give it a try, and let your kitchen adventure begin!