Description
This Chicken Buddha Bowl with Spicy Mango Sauce offers a balanced, nutritious meal combining tender baked chicken, roasted veggies, and a creamy, spicy mango dressing. It’s a flavorful and wholesome dish perfect for any meal of the day.
Ingredients
Units
Scale
Main Ingredients:
- 1 medium sweet potato, diced into 1” pieces
- 2 cups broccoli florets
- 1 tablespoon olive oil
- Salt and Pepper, to taste
- 1 lb. boneless and skinless chicken breasts
- 1 tablespoon chili paste
- 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
Mango Dressing:
- 1 cup diced fresh mango
- 2 tablespoons coconut milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- Pinch of red pepper flakes
Instructions
- Preheat the Oven: Preheat your oven to 400°F.
- Prepare the Vegetables and Chicken: Add sweet potato, broccoli florets, olive oil, and a big pinch of sea salt and black pepper to a bowl. Toss to coat. Spread the veggies evenly on a baking sheet, leaving a space in the middle for the chicken. Place chicken breasts in the middle, and rub a splash of olive oil, salt, and pepper over them.
- Bake the Ingredients: Bake the tray on the lower rack of your oven until the veggies are tender and the chicken is cooked through to an internal temperature of 165ºF. This should take about 30-40 minutes. Start checking the chicken at the 30-minute mark, and remove it if it’s done before the veggies are fully tender.
- Make the Mango Dressing: While the ingredients bake, prepare the mango dressing. Add diced mango, coconut milk, apple cider vinegar, honey, and red pepper flakes to a blender. Blend until smooth and creamy. Set aside until ready to serve.
- Rest and Dice the Chicken: Once cooked, let the chicken rest for 5 minutes before dicing it into bite-sized pieces.
- Toss the Veggies: Toss the roasted sweet potatoes and broccoli together with chili paste. Allow them to slightly cool.
- Assemble the Bowls: Divide the baby spinach (or kale), chicken, sweet potatoes, broccoli, and cooked rice (if using) among four bowls. Top each with sliced avocado, cubed mango, and a sprinkle of sesame seeds.
- Drizzle and Serve: Drizzle the mango dressing over the bowls and serve warm for a delicious and satisfying meal.
Notes
- This recipe was originally published in 2016 and republished with new photos and an updated recipe in 2021.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 12g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 60mg
