Chicken and Sweet Potato Buddha Bowl

Name: Chicken and Sweet Potato Buddha Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 6 oz grilled chicken breast (about 170g, cooked and sliced); 1 cup roasted sweet potatoes (about 240g, peeled and cubed); 1 cup steamed kale (about 240g, stems removed); 1/2 cup chickpeas (cooked or canned, rinsed and drained); 1 tbsp olive oil (extra virgin preferred)

720 kcal · 55 g protein · 15 minutes · 2 servings

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A wholesome and colorful Buddha bowl featuring tender grilled chicken breast, naturally sweet roasted sweet potatoes, nutrient-rich steamed kale, and protein-packed chickpeas, all drizzled with heart-healthy olive oil. This balanced meal is perfect for a nourishing lunch or dinner that fuels your body with protein, fiber, and complex carbohydrates.

720 kcal 55 g protein 15 minutes

Ingredients

grilled chicken breast 6 oz
roasted sweet potatoes 1 cup
steamed kale 1 cup
chickpeas 1/2 cup
olive oil 1 tbsp

Method

Prepare the Sweet Potatoes. Preheat your oven to 400°F (200°C). Peel the sweet potatoes and cut them into 1-inch cubes. Toss the cubes with half a tablespoon of olive oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet lined with parchment paper. Roast in the oven for about 25-30 minutes, turning halfway through, until tender and slightly caramelized.
Tip: Cut the sweet potatoes into uniform pieces to ensure even roasting.
Steam the Kale. While the sweet potatoes roast, wash the kale thoroughly and remove the tough stems. Chop the leaves into bite-sized pieces. Place the kale in a steamer basket over boiling water, cover, and steam for about 5-7 minutes until wilted but still bright green.
Tip: Avoid over-steaming to retain the kale's vibrant color and nutrients.
Prepare the Chickpeas. If using canned chickpeas, rinse them well under cold water and drain. If using dried chickpeas, ensure they are cooked until tender. Warm the chickpeas gently in a small pan over medium heat for 3-5 minutes, stirring occasionally.
Tip: Add a pinch of smoked paprika or cumin while warming for extra flavor.
Grill the Chicken Breast. Season the chicken breast lightly with salt and pepper. Heat a grill pan or outdoor grill over medium-high heat. Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F (74°C). Let it rest for 5 minutes before slicing into strips.
Tip: Use a meat thermometer to check doneness for perfectly cooked chicken.
Assemble the Buddha Bowl. Divide the roasted sweet potatoes, steamed kale, warmed chickpeas, and grilled chicken evenly between two bowls. Drizzle each bowl with half a tablespoon of olive oil. Optionally, season with a pinch of salt, pepper, or your favorite herbs.
Tip: Arrange ingredients in sections for a visually appealing bowl.

Pro tips

To save time, roast sweet potatoes and grill chicken simultaneously if your oven and grill space allow.
Use leftover grilled chicken or roasted sweet potatoes to make this bowl even quicker on busy days.