Introduction

Buddha Bowls are a colorful, nutritious meal perfect for lunch or dinner. This recipe combines roasted sweet potatoes, seasoned chicken, fresh veggies, and a creamy peanut dressing for a delicious, balanced dish.

A white bowl filled with four main layers: cooked brown rice with a slightly soft texture on the top left, bright orange roasted sweet potato cubes at the bottom left, fresh dark green spinach leaves on the top right, and grilled white chicken chunks on the bottom right. On top of the spinach and chicken, there are smooth, light green slices of avocado. A light brown creamy sauce with a slightly thick texture is drizzled generously over all the layers, and small white sesame seeds are sprinkled on top. The bowl sits on a white marbled surface with a lime slice on the bottom right edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large sweet potatoes, peeled and cut into 1/2-inch cubes
2 tablespoons extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
1 lb. boneless, skinless chicken breasts
1 to 2 teaspoons Montreal chicken seasoning (or your favorite seasoning)
4 cups cooked brown rice
1 to 2 avocados, thinly sliced
2 to 3 cups baby spinach
Freshly chopped cilantro, for garnish
1 teaspoon toasted sesame seeds
1/4 teaspoon garlic powder
4 tablespoons creamy peanut butter
1 to 2 tablespoons lime juice (according to your taste)
2 tablespoons low sodium soy sauce
2 tablespoons honey
1 tablespoon toasted sesame oil
Hot water (if needed to thin dressing)

Instructions

Step 1: Preheat the oven to 425°F (220°C). On a large baking sheet, toss the sweet potatoes with 1 tablespoon of olive oil and season with salt and pepper. Roast for 20 to 25 minutes, or until tender when pierced with a fork.
Step 2: While the sweet potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with Montreal chicken seasoning. Cook the chicken for about 6 to 7 minutes per side, or until cooked through and no longer pink inside. Remove from heat, cover with foil, and let rest for 10 minutes before slicing.
Step 3: For the peanut dressing, whisk together garlic powder, peanut butter, lime juice, soy sauce, and honey in a small bowl. Slowly whisk in the toasted sesame oil until smooth. If the dressing is too thick, add hot water one teaspoon at a time until it reaches your desired consistency.
Step 4: To assemble the bowls, divide the cooked brown rice among four bowls. Top each with roasted sweet potatoes, sliced chicken, avocado slices, and baby spinach. Garnish with chopped cilantro and toasted sesame seeds. Drizzle the peanut dressing over each bowl just before serving.

Tips & Variations

For a vegetarian option, replace chicken with roasted chickpeas or tofu seasoned and cooked similarly.
Try swapping brown rice with quinoa or cauliflower rice for variety and added nutrition.
If you prefer a spicier dressing, add a pinch of crushed red pepper or a splash of sriracha.
Make extra dressing and store it in the fridge for up to a week to easily dress future bowls.

Storage

Store leftover Buddha Bowls in airtight containers in the refrigerator for up to 3 days. Keep the dressing separate to prevent sogginess. Reheat the chicken, sweet potatoes, and rice gently in the microwave or on the stove, then add fresh spinach, avocado, and dressing before serving.

How to Serve

A white bowl contains a colorful layered dish set on a white marbled surface. The bottom layer on the left side is light brown rice, next to bright orange roasted sweet potato cubes with a slightly crispy texture. Beside the sweet potatoes are slices of green avocado, fanned out in thin layers. Near the avocado is fresh dark green spinach, while the right side of the bowl features chunks of seasoned, grilled chicken breast with a light golden brown crust. A creamy tan sauce is drizzled over the chicken, avocado, and sweet potatoes, with some white sesame seeds sprinkled on top. A jar of the same sauce and a spoon in a white bowl of spinach are visible blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Buddha Bowls ahead of time?

Yes, you can prepare all the components in advance and store them separately. Assemble the bowls just before eating to keep ingredients fresh and textures intact.

What can I use instead of peanut butter in the dressing?

You can substitute almond butter or sunflower seed butter for a different flavor or to accommodate allergies. Adjust the other dressing ingredients as needed for taste and consistency.

Sweet Potato and Chicken Buddha Bowls with Peanut Dressing Recipe

Print Recipe

★★★★★

4.8 from 75 reviews

This vibrant Buddha Bowl recipe features roasted sweet potatoes, seasoned grilled chicken, creamy avocado, and fresh baby spinach served over brown rice. Topped with a rich and tangy peanut dressing, cilantro, and toasted sesame seeds, this wholesome bowl is perfect for a nutritious and satisfying meal.

Author: Elias
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Roasted Sweet Potatoes

2 large sweet potatoes, peeled and cut into 1/2-inch cubes
2 tablespoons extra-virgin olive oil, divided
Kosher salt, to taste
Freshly ground black pepper, to taste

Chicken

1 lb. boneless, skinless chicken breasts
1 to 2 teaspoons Montreal chicken seasoning (or your favorite seasoning)

Bowl Base and Toppings

4 cups cooked brown rice
1 to 2 avocados, thinly sliced
2 to 3 cups baby spinach
Freshly chopped cilantro, for garnish
1 teaspoon toasted sesame seeds

Peanut Dressing

1/4 teaspoon garlic powder
4 tablespoons creamy peanut butter
1 to 2 tablespoons lime juice (according to taste)
2 tablespoons low sodium soy sauce
2 tablespoons honey
1 tablespoon toasted sesame oil
Hot water, as needed to thin dressing

Instructions

Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). On a large baking sheet, toss the cubed sweet potatoes with 1 tablespoon of olive oil, kosher salt, and freshly ground black pepper. Spread them out in an even layer and roast for 20 to 25 minutes or until they are tender when pierced with a fork.
Cook the Chicken: While the sweet potatoes are roasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with Montreal chicken seasoning. Cook the chicken in the skillet for about 6 to 7 minutes on each side, or until fully cooked and no longer pink in the center. Once cooked, transfer the chicken to a plate, cover with foil, and let it rest for 10 minutes. Then slice or cut the chicken into pieces.
Prepare the Peanut Dressing: In a small bowl, whisk together garlic powder, creamy peanut butter, lime juice, low sodium soy sauce, and honey until combined. Gradually whisk in the toasted sesame oil until the dressing is smooth. If the dressing is too thick, add hot water, one teaspoon at a time, until you reach your desired consistency.
Assemble the Buddha Bowls: Divide the cooked brown rice evenly among four bowls. Top each bowl with roasted sweet potatoes, sliced chicken, thinly sliced avocado, and baby spinach leaves. Garnish with freshly chopped cilantro and sprinkle with toasted sesame seeds. Drizzle the peanut dressing over the top just before serving to enjoy.

Notes

You can swap brown rice with quinoa or cauliflower rice for a different texture or dietary preference.
For a vegetarian or vegan option, replace the chicken with grilled tofu or chickpeas and use a vegan peanut butter.
If you like a bit of spice, add some chili flakes or Sriracha to the peanut dressing.
Prepare the peanut dressing in advance and store it in the refrigerator for up to 3 days.
Make sure to rest the chicken after cooking to keep it juicy and tender.

Keywords: Buddha Bowls, roasted sweet potatoes, grilled chicken, peanut dressing, healthy bowls, brown rice bowl, easy dinner, nutritious meal