The Chicken Buddha Bowl is a complete meal in one colorful, exciting, flavorful dish! Atop a mound of nutty brown rice sits golden, juicy chicken, caramelized sweet potatoes, and fresh green spinach drizzled with a sweet and savory peanut dressing; it’s the stuff of weeknight dinner’s dreams! The Chicken Buddha Bowl is a healthy weeknight meal that doesn’t skimp out on the fun and adventure!
Ingredients• 1 large sweet potato, peeled and cut into 1/2 inch cubes • 1 large red onion, diced • 3 tablespoons extra-virgin olive oil, divided • kosher salt, to taste • ground black pepper, to taste • 1 pound chicken breasts, boneless and skinless • 1/2 teaspoon garlic powder • 1/2 teaspoon ground ginger • 1 clove garlic, minced • 2 tablespoons creamy peanut butter • 1/4 cup lime juice • 1 tablespoon low-sodium soy sauce • 1 tablespoon honey • 1 tablespoon toasted sesame oil • 4 cups brown rice, cooked • 1 avocado, thinly sliced • 2 cups baby spinach • 1 tablespoon cilantro, optional, chopped, for garnish • 1 teaspoon toasted sesame seeds, optional, for garnish
Preheat the oven to 425 degrees F.
On a large baking sheet, toss the sweet potatoes and onion with 1 tablespoon of the olive oil.
Season the sweet potatoes and red onion with the salt and pepper.
Bake until tender, about 20 to 25 minutes.
In a large skillet over medium-high heat, heat 1 tablespoon of the olive oil.
Season the chicken with the garlic powder, ginger, salt, and pepper.
Cook the chicken until golden and no longer pink, reading 165 degrees F when tested with a meat thermometer, about 8 minutes per side.
Let the chicken rest for 10 minutes, then slice.
In a small bowl, whisk together the garlic, peanut butter, lime juice, soy sauce, and honey.
Whisk in the sesame oil and the remaining 1 tablespoon of the olive oil until smooth.
Divide the rice among four bowls and top each with the sweet potato mixture, chicken, avocado, and baby spinach.
Sprinkle each bowl with the cilantro and sesame seeds and drizzle with the peanut dressing.