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A chicken buddha bowl with mango and avocado.
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5 from 3 votes

Chicken Buddha Bowl with Spicy Mango Sauce

Nourish your body with this Chicken Buddha Bowl packed with spicy broccoli, roasted sweet potato, avocado, and a spicy yet light mango sauce for a perfect and hearty lunch or dinner. It's definitely customizable based on what you have on hand and dietary preferences.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4
Author: Lexi Davidson

Ingredients

  • 1 medium sweet potato diced into 1" pieces
  • 2 cups broccoli florets
  • 1 tablespoon olive oil
  • Salt and Pepper
  • 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 red pepper flakes

Instructions

  • Preheat your oven to 400°F
  • Add sweet potato, broccoli florets, olive oil and a big pinch of fine sea salt and black pepper and toss to coat. Evenly spread the veggies on the pan, and push aside a little space in the middle. Place chicken breasts in the middle, and rub a splash of olive oil, salt and pepper on top. Bake on the lower rack until veggies are tender and chicken is cooked through to 165ºF, about 30-40 minutes. Start checking the chicken at 30 minutes, and remove from the oven if done before veggies are tender.
  • Meanwhile, make mango dressing: add diced mango, coconut milk, vinegar, honey and red pepper flakes to a blender. Blend together until smooth and creamy. Set aside until ready to use.
  • Let chicken rest for 5 minutes before dicing.
  • Toss sweet potatoes and broccoli together with chili paste. Set aside to slightly cool.
  • Divide greens, chicken, sweet potatoes, broccoli and rice among four bowls. Top with avocado and mango and a sprinkle of sesame seeds. Drizzle mango sauce on top.
  • Serve warm.

Notes

This recipe was originally published in 2016, and republished with new photos and an updated recipe in 2021.

Nutrition

Serving: 1/4 recipe | Calories: 675kcal | Carbohydrates: 49g | Protein: 36g | Fat: 39g | Saturated Fat: 5g | Cholesterol: 70mg | Sodium: 730mg | Fiber: 10g | Sugar: 11g