Creating this Chicken & Sweet Potato Buddha Bowl is surprisingly simple. Follow these easy steps to assemble your own delicious and nutritious meal:

Step 1: Prepare the Sweet Potatoes and Broccoli

Preheat your oven to 400°F (200°C). Wash and dice the sweet potatoes into bite-sized cubes, about ½ inch in size. Cut the broccoli head into florets. In a large bowl, toss the sweet potato cubes and broccoli florets with 2 tablespoons of olive oil, ½ teaspoon of garlic powder, ½ teaspoon of paprika, salt, and pepper. Spread the vegetables in a single layer on a baking sheet.

Step 2: Roast the Vegetables

Roast the sweet potatoes and broccoli in the preheated oven for 20-25 minutes, or until the sweet potatoes are tender and slightly caramelized and the broccoli is crisp-tender. Flip the vegetables halfway through cooking to ensure even roasting.

Step 3: Cook the Chicken

While the vegetables are roasting, prepare the chicken. You can cook the chicken in several ways:

• Oven-Baked: Place the chicken breasts on a separate baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil, and season with ½ teaspoon of garlic powder, ½ teaspoon of paprika, salt, and pepper. Bake in the oven alongside the vegetables for the last 15-20 minutes of their cooking time, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
• Pan-Fried: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with garlic powder, paprika, salt, and pepper. Cook for 5-7 minutes per side, or until cooked through.
• Grilled: Preheat your grill to medium-high heat. Season the chicken breasts as above. Grill for 5-7 minutes per side, or until cooked through and grill marks appear.

Once cooked, let the chicken rest for a few minutes before slicing or shredding it.

Step 4: Cook the Quinoa

While the chicken and vegetables are cooking, prepare the quinoa according to package directions. Generally, this involves rinsing 1 cup of quinoa and then cooking it with 2 cups of water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the quinoa is fluffy.

Step 5: Prepare the Dressing

In a small bowl, whisk together the lemon juice, Dijon mustard, maple syrup (or honey), salt, and pepper. Taste and adjust seasonings as needed. You can add a tablespoon of olive oil to the dressing if you prefer a richer consistency.

Step 6: Assemble the Buddha Bowls

Now for the fun part – assembling your Buddha bowls! Divide the spinach or baby greens among bowls. Top with cooked quinoa, roasted sweet potatoes and broccoli, sliced or shredded chicken, halved cherry tomatoes, and thinly sliced red onion. Slice or cube the avocado and add it to each bowl.

Step 7: Drizzle and Serve

Drizzle each bowl generously with the lemon-Dijon dressing. Add any optional toppings you desire, such as sesame seeds, chopped cilantro, or red pepper flakes. Serve immediately, or chill for later.