Chicken Buddha Bowl with Spicy Mango Sauce

Throw together this flavorful Chicken Buddha Bowl with Spicy Mango Sauce packed with spicy broccoli, roasted sweet potato, avocado, and MORE. Top it with this light spicy mango sauce for a perfect and hearty lunch or dinner.

Chicken Buddha Bowl with Spicy Mango SauceChicken Buddha Bowl with Spicy Mango Sauce

I’m obsessed with meals in bowls right now! Something about it just speaks to me. This month with my blogging girlies, we’re bringing you 4 healthy meals to eat in BOWLS and I’m so excited about it.


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Strawberry Coconut Polenta Breakfast Bowls from Running to the Kitchen

These protein packed polenta breakfast bowls are made with creamy coconut milk and filled with juicy ripe spring strawberries for a sweet start to the day.

Now, my Chicken Buddha Bowl with Spicy Mango Sauce.

What exactly is a Buddha bowl, you may ask?

Generally, it’s a combination of: Grains, Protein, Veggies, and Toppings/Dressing. I swapped out the grains for spinach and kale, but this bowl is awesome with some cooked white rice, too!

I love it because it’s customizable to what you have on hand, and absolutely anything and everything is awesome with this Spicy Mango Sauce on top!

If you have a rotisserie chicken made, chop it up and use that. Have no chicken made? Dice, marinade, and cook in a skillet. The options are endless and all results in a delicious and nutritious meal.

Chicken Buddha Bowl with Spicy Mango Sauce

Chicken Buddha Bowl with Spicy Mango Sauce

4.7 rating
3 reviews

Roasted Chicken Buddha Bowls with Spicy Mango Sauce

Yields 2
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Author: Lexi



  1. Preheat your oven to 400°F
  2. In a high-speed blender, blend Mango Sauce ingredients and set aside.
  3. On two lined baking sheets, toss sweet potatoes with oil and salt on one, and broccoli with olive oil and salt on the other. Roast for 45 minutes until fork tender. When done, toss broccoli with chili paste.
  4. Place 1/2 cup of greens in each bowl and rice if adding.
  5. Top with roasted potatoes, avocado, chicken, mango, and drizzle or toss with sauce.
  6. Serve immediately and enjoy!

Recipe Notes

  • Adjust the amount of potatoes, broccoli, mango, and avocado to your desired amount!


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March 23, 2016

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Join The Discussion

20 Responses

  1. Your photography is so nice and colorful. I like the combination of dishes with spicy mango sauce. Can’t wait to try this on coming weekend!

  2. Hi there! So I made these everything turned out great except the dressing. It was gritty when I first made and kinda dried out into little clumps in the fridge. I used a mini food processor as I don’t really have a high-speed blender – could that be the problem? I even added more vinegar and coconut milk to smooth it out but nothing helped. But the chicken with purple sweet potatoes and spicy roasted broccoli was delish!

    1. Some brands of coconut milk are gritty. A mini processor would not smooth out the texture. The coconut milk could be strained and then a smooth sauce would result.

  3. I’m a little late to the game, but I am a little confused on the instructions. The instructions indicate tossing it in “olive oil and the sauce”, but I am not sure if you mean the mango sauce or the chili paste. Would you mind clarifying, please?

      1. I had a similar question, I needed to know which sauce to mix with the broccoli before it is roasted – is the the mango sauce? How much do you add? Or is that a misprint and only olive oil and salt are used on the broccoli before it is roasted?

  4. It’s just simply chicken broth with noodles. Pretty plain compared to other cup noodles. You’ll want to add some protein or veggies to give it more flavor. I’m glad I didn’t spend much on this purchase. I ended up donating the other packs I purchased.

  5. Did you know plate Joy has your photo and a modified version of this on their service? I just wanted to see if you knew.

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Author: Lexi



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