Description
This vibrant Chicken Buddha Bowl is packed with nutritious vegetables, tender roasted chicken, and a spicy mango sauce that brings sweet, tangy, and spicy flavors together in a wholesome meal. Perfect for a delicious, balanced lunch or dinner, each bowl features roasted sweet potatoes, broccoli, greens, fresh mango, creamy avocado, and a hint of chili for a truly satisfying bite.
Ingredients
Units
Scale
For the Bowl
- 1 medium sweet potato, diced into 1” pieces
- 2 cups broccoli florets
- 1 tablespoon olive oil (plus extra for chicken)
- Salt and black pepper, to taste
- 1 lb. boneless and skinless chicken breasts
- 2 cups baby spinach or thinly sliced kale
- 1 avocado, sliced
- 1 mango, cubed
- 1 cup cooked rice or quinoa (optional)
- Sesame seeds, for garnish
- 1 tablespoon chili paste
For the Spicy Mango Dressing
- 1 cup diced fresh mango
- 2 tablespoons coconut milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- Pinch red pepper flakes
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure an even roasting temperature.
- Prepare Vegetables and Chicken: Toss the diced sweet potato and broccoli florets with olive oil, salt, and black pepper. Spread them out evenly on a sheet pan, leaving space in the center for the chicken breasts. Place chicken breasts in the center, rub with a splash of olive oil, salt and pepper.
- Bake: Bake on the lower rack for 30-40 minutes until the vegetables are tender and the chicken is cooked through (internal temperature of 165ºF). Begin checking the chicken at the 30-minute mark; if done early, remove and set aside.
- Make Mango Dressing: While the chicken and vegetables roast, prepare the dressing. In a blender, combine diced mango, coconut milk, apple cider vinegar, honey, and red pepper flakes. Blend until smooth and creamy. Set aside.
- Rest and Dice Chicken: Let the baked chicken rest for 5 minutes on a cutting board to lock in juices, then dice into bite-sized pieces.
- Toss Vegetables with Chili Paste: Add chili paste to the roasted sweet potatoes and broccoli, and toss to coat. Let the mixture cool slightly.
- Assemble Bowls: Divide baby spinach or kale, diced chicken, roasted sweet potatoes, broccoli, and rice (if using) evenly into four serving bowls. Top each with sliced avocado, cubed mango, and a sprinkle of sesame seeds.
- Add Sauce & Serve: Drizzle the spicy mango dressing over each bowl just before serving. Enjoy warm.
Notes
- You can substitute kale with baby spinach or other leafy greens of your choice.
- For plant-based options, try swapping chicken with tofu or chickpeas and use maple syrup instead of honey in the dressing.
- If meal-prepping, store the sauce, vegetables, and chicken separately for best texture.
- This recipe was originally published in 2016 and updated in 2021 with new photos and recipe tips.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 14g
- Sodium: 340mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 68mg
