High Protein Chicken Buddha Bowl

I'll be honest. There are days when I just want something that's easy to throw together but still tastes like it took some effort. That's where High-Protein Buddha Bowls with Chicken come in. I've made this dish on countless occasions when I'm craving something filling yet light, and let me tell you, this one hits all the right notes.

The roasted sweet potatoes are tender and a little caramelized, while the quinoa gives it a nice chewy texture. The chicken adds the protein punch, but it's the homemade peanut sauce that really takes this dish to the next level. It's got a rich, savory, zingy flavor that you could drink. It's that good.

I remember making these Buddha bowls last week for a quick dinner after a hectic workday, and my husband and I both couldn't stop talking about how good it was! It's so versatile too. You can add more veggies, toss in some extra herbs, or even swap the chicken for something else if you like.

Whether I'm prepping rice bowls ahead for the week or serving it fresh, these bowls are my go-to when I want a meal that's healthy, delicious, and just the right amount of comforting.

A Protein-Packed Powerhouse

Here are some no-brainer reasons why you have to make these Buddha bowls:

• Flavorful: The peanut sauce, lime juice, and roasted sweet potatoes create a balance of sweet, savory, and tangy flavors that'll make you crave it every week.
• Versatile: This recipe is easily customizable! Swap out the chicken for tofu, shrimp, or even beef for different proteins. You can also add different grains, veggies, or toppings. The options are endless!
• Meal Prep: Make a big batch to enjoy throughout the week. The flavors just get better as it sits, so it's perfect for prepping ahead for easy lunches or dinners.
• Quick and easy: With a simple peanut sauce and minimal prep, this dish comes together in under an hour, making it perfect for busy weeknights or lazy weekends.

Ingredients and Substitutions

I've included most of the ingredients in the list below, but make sure to check the recipe card for the full list!

• Chicken breasts: You can use boneless, skinless chicken breasts, but boneless chicken thighs work, too, for extra tenderness and flavor. Marinate it for a few hours to boost flavor!
• Sweet potatoes: Roasting them brings out their flavor and makes them perfectly tender. You can swap with regular potatoes, but sweet potatoes give this bowl a lovely balance of sweetness.
• Quinoa: This is the base for our bowls! If you're not a quinoa fan, try brown rice or cauliflower rice for a low-carb alternative.
• Fresh herbs (cilantro and mint): These herbs bring a fresh, aromatic kick to the bowl. Mint adds brightness, while cilantro adds a bit of earthiness. If you're not a fan of cilantro, parsley can easily be swapped.
• Peanut butter: The creamy, nutty base for the sauce. It gives the dish that satisfying richness. If you have a peanut allergy or prefer a different flavor, almond butter or tahini can be used as a substitute.
• Lime juice: A squeeze of fresh lime is essential for brightening up the flavors. If you don't have lime, lemon juice can work in a pinch.
• Soy sauce or coconut aminos: Both add a salty, umami depth to the dish. Coconut aminos are a great soy-free alternative. Use whichever you have on hand! Both give the sauce a savory punch.

How to Make a Buddha Grain Bowl

Making a Buddha Bowl with Chicken couldn't be easier! Here's a quick step-by-step rundown:

1. Make the Sauce

Combine sweet chili sauce, peanut butter, soy sauce, lime juice, ginger, and garlic in a bowl. Mix until smooth.

Pro tip: Let the sauce sit for a bit to let the flavors meld. It can be made ahead and stored for a few days.

2. Marinate the Chicken

Toss chicken in a portion of the sauce and let it marinate for at least 30 minutes.

Pro tip: The longer you marinate, the more flavorful the chicken will be. Overnight works great!

3. Cook the Sweet Potatoes

Roast sweet potatoes in the oven for a few minutes until tender.

4. Cook the Chicken

Roast or grill the chicken until fully cooked, making sure it's juicy and tender.

5. Assemble the Bowls

Layer cooked quinoa, chicken, roasted sweet potatoes, edamame, cabbage, and shredded carrots.

Pro tip: You can mix and match veggies based on what you have. No need to stick to the recipe exactly.

6. Drizzle and Serve

Drizzle the remaining peanut sauce over the bowls, sprinkle with fresh herbs, and serve!

Toppings, Swaps, and Add-Ins

Want to change things up or add things in? No worries! Here are some fun toppings, swaps, and add-ins to make these bowls your own:

• Protein: If chicken isn't your thing, you can totally swap it for something like Cilantro Lime Salmon in Foil, Garlic Grilled Shrimp, Blackened Steak, or Grilled Tofu for a vegetarian option!
• Toppings: I grabbed what I had on hand, like purple cabbage, carrots, edamame, and fresh herbs, but feel free to swap these out. Some great options include avocado, chopped bell pepper, Pickled Red Onions, broccoli, chickpeas, feta cheese, black beans, or anything else you like!
• Grains: Don't like quinoa? Swap it for Garlic Cilantro Brown Rice, white rice, couscous, farro, barley, or whatever you have on hand!
• Sauce: I made a homemade peanut sauce for this recipe, but you can swap it with tzatziki or hummus for a Mediterranean vibe or Jalapeno Ranch Dressing for a more Southwestern vibe!
• Potatoes: Swap the sweet potatoes for Easy Roasted Potatoes for a more savory flavor.

Storage and Reheating

Make sure to properly store and reheat leftovers so you can enjoy this meal throughout the week!

• Storing: To store this recipe, simply keep the components (chicken, sweet potatoes, and veggies) in separate airtight containers in the fridge for up to 4 days.
• Reheating: To reheat, warm the chicken and sweet potatoes in the microwave or a skillet, and drizzle with the sauce before serving. If making ahead, you can prep everything (including marinating the chicken) the night before so it's ready to throw together when you're ready to eat.