Sweet Potato and Chicken Buddha Bowls with Peanut Dressing Recipe
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.
- 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
