Sheet Pan Chicken Buddha Bowls
Ingredients
The main ingredients
-
2
medium
sweet potatoes or yams, cut into small cubes
-
1
large
onion, cut into wedges
-
3
cups
broccoli, florets
-
1.5
lbs
chicken breast or thighs, cut into small pieces
-
4
cups
spinach, kale or chard, chopped
-
1
large
mango, diced into cubes
-
2
cups
white rice (optional, omit for Whole30)
The sauce
-
¼
cup
tahini
-
¼
cup
sunflower seed butter
-
2
tbsp
coconut aminos
-
1
tbsp
raw honey (omit for Whole30)
-
1
tbsp
toasted sesame oil
-
2
tsp
hot sauce (optional)
-
to taste
none
water (to reach desired consistency)
Instructions
- Preheat the oven to 400°F and line baking sheets with parchment paper.
- Prep the sweet potatoes, onion, broccoli, and chicken, then spread them on the baking sheets.
- Drizzle with avocado oil, salt, and pepper, and roast for 30-40 minutes until the chicken reaches an internal temperature of 165°F.
- While roasting, prepare the greens, mango, and rice (if using), and make the tahini sauce by whisking all sauce ingredients together, adding water to reach desired consistency.
- Once cooked, assemble the buddha bowls starting with greens, adding rice (if using), chicken, veggies, and topping with sauce.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
20g
Total carbohydrates
40g
Total protein
30g
Sodium
400mg
Cholesterol
80mg
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