Chicken Buddha Bowl with Spicy Mango Sauce Recipe

This Chicken Buddha Bowl with Spicy Mango Sauce is a vibrant, nourishing meal that brings together tender roasted chicken, caramelized sweet potatoes, and crisp broccoli, all topped with a silky-smooth mango sauce that strikes the perfect balance between sweet and spicy. Ready in just 45 minutes, it’s an ideal weeknight dinner that feels like a restaurant-quality meal without the fuss!

Why You’ll Love This Recipe

• Nutrient-packed: This bowl is bursting with colorful vegetables, lean protein, and healthy fats from avocado—giving you a complete, balanced meal in one beautiful dish.
• Make-ahead friendly: Most components can be prepped in advance, making this perfect for meal prep or when you need a quick dinner solution.
• Customizable: The basic formula works with whatever vegetables or proteins you have on hand—it’s incredibly versatile!
• That sauce!: The spicy mango dressing is absolutely addictive—you’ll want to drizzle it on everything from salads to grilled meats.

this Recipe

Ingredients You’ll Need

• Sweet potato: Brings natural sweetness and a hearty texture that holds up well to roasting. The caramelization takes these to the next level!
• Broccoli florets: Adds wonderful texture and a nutritional boost. Roasting transforms them into crispy-edged bites of goodness.
• Olive oil: The foundation for roasting, helping everything get that beautiful golden color.
• Chicken breasts: The protein powerhouse in this dish—stays juicy when roasted alongside the vegetables.
• Chili paste: Adds a kick of heat to the roasted vegetables without overwhelming the dish.
• Baby spinach or kale: Provides a fresh base for the bowl and adds extra nutrients.
• Avocado: Contributes creamy richness and healthy fats that balance the dish.
• Mango: Adds tropical sweetness both cubed in the bowl and as the star of the dressing.
• Rice or quinoa: Optional but provides a satisfying base that soaks up all the delicious sauce.
• Sesame seeds: Offers a delicate crunch and visual appeal as a garnish.
• Mango dressing ingredients: Fresh mango, coconut milk, apple cider vinegar, honey, and red pepper flakes create a sweet-tangy-spicy sauce that ties everything together.

Variations

Want to switch things up? Here are some fantastic alternatives:

• Protein swap: Try using tofu, shrimp, or salmon instead of chicken for a different protein experience.
• Grain alternatives: Brown rice, farro, or cauliflower rice all work beautifully as the base.
• Vegetable options: Swap in roasted bell peppers, zucchini, or carrots depending on what’s in season.
• Sauce twist: Add a tablespoon of peanut butter to the mango sauce for a creamier, nutty variation.

How to Make Chicken Buddha Bowl with Spicy Mango Sauce

Step 1: Roast the Vegetables and Chicken

Preheat your oven to 400°F. Toss the diced sweet potato and broccoli florets with olive oil, salt, and pepper on a baking sheet. Create a space in the middle, place the chicken breasts there, and season with a splash of olive oil, salt, and pepper. Roast everything for about 30-40 minutes until the vegetables are tender and the chicken reaches 165°F. Start checking the chicken at 30 minutes—it might finish before the vegetables.

Step 2: Prepare the Mango Dressing

While everything roasts, blend the diced mango, coconut milk, apple cider vinegar, honey, and red pepper flakes until smooth and creamy. This sauce is the secret weapon that brings the whole dish together!

Step 3: Rest and Dice the Chicken

Allow the chicken to rest for 5 minutes after removing it from the oven—this helps lock in juices. Then dice it into bite-sized pieces.

Step 4: Toss Vegetables with Chili Paste

Gently toss the roasted sweet potatoes and broccoli with chili paste to add an extra layer of flavor. Let them cool slightly.

Step 5: Assemble Your Bowls

Divide the greens among four bowls, then arrange the chicken, sweet potatoes, broccoli, and optional rice or quinoa. Top with sliced avocado, cubed mango, and a sprinkle of sesame seeds. Finish by drizzling the mango sauce generously over everything.

Pro Tips for Making the Recipe

• Uniform cutting: Cut sweet potatoes into even-sized pieces to ensure they cook at the same rate.
• Don’t overcrowd: Use a large enough baking sheet to give vegetables room to roast properly without steaming.
• Season generously: Don’t be shy with salt and pepper—proper seasoning makes all the ingredients shine.
• Sauce consistency: If your mango sauce is too thick, add a tablespoon of water at a time until you reach your desired consistency.
• Layer your bowl: Start with greens, add grains, then vegetables and protein, and finish with toppings and sauce for the most visually appealing presentation.

How to Serve

These beautiful bowls are a complete meal on their own, but here are some serving suggestions:

Garnishes

Sprinkle with extra sesame seeds, fresh cilantro, sliced green onions, or a squeeze of lime juice for brightness.

Drink Pairings

Serve with ice-cold coconut water, a tropical smoothie, or even a light beer if you’re feeling festive.

Extra Sauce

Always offer additional mango sauce on the side—trust me, people will want more!

Make Ahead and Storage

Storing Leftovers

Store components separately in airtight containers in the refrigerator for up to 3 days. Keep the greens, avocado, and mango separate from the cooked ingredients for best results.

Meal Prep Tips

Roast the chicken and vegetables, and prepare the sauce up to 3 days ahead. Store separately, then quickly assemble bowls when ready to eat.

Reheating

Gently reheat the chicken and roasted vegetables in a microwave or in a skillet over medium heat. Add fresh components and sauce just before serving.

FAQs

Can I make this recipe vegetarian?
Absolutely! Simply swap the chicken for extra-firm tofu, tempeh, or even a can of drained chickpeas. Roast them with the same seasonings, and you’ll have a delicious plant-based bowl.

How spicy is this dish?
The heat level is moderate and comes primarily from the chili paste and red pepper flakes. You can easily adjust by reducing or increasing these ingredients. For a milder version, use half the recommended amounts.

Can I use frozen mango for the sauce?
Yes! Thawed frozen mango works perfectly in the sauce. Just make sure it’s completely thawed and drained of excess liquid before blending with the other ingredients.

How do I know when the chicken is done?
The most reliable way is to use an instant-read thermometer—chicken is safely cooked when it reaches an internal temperature of 165°F. Without a thermometer, cut into the thickest part; the meat should be white throughout with no pink remaining.

Final Thoughts

This Chicken Buddha Bowl with Spicy Mango Sauce has become my go-to recipe when I want something that feels nourishing yet exciting. The combination of textures and flavors—from the tender chicken to the crisp vegetables and that incredible mango sauce—creates a meal that satisfies on every level. It’s proof that healthy eating doesn’t have to be boring or complicated. Give it a try tonight, and I bet it will become a regular in your meal rotation too!

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