I used to love this buddha bowl at a local restaurant before I went Paleo. It was kind of my “healthy” go-to, but then I started eating very strict Paleo and couldn’t have the rice or the peanut sauce, so recently I decided to revisit the idea of a buddha bowl and created these easy sheet pan chicken buddha bowls that you can enjoy with or without the rice, depending how strict you are.
Sheet Pan FTW
We are always happy when a meal is made in one pan or on a sheet pan. It makes for much less work and clean up, which who’s going to be mad about that?! Just prep the ingredients that need to be cooked and load them on a sheet pan (or two). Transfer them to the oven, and let it do its thing!
A Peanutty Sauce Sans The Peanuts
Do you ever miss that peanutty flavor? We do! A lot of Asian dishes use peanut and soy, which are Paleo no-go’s. Luckily we were introduced to a company called Soom Foods, which makes delicious sesame products. They were kind enough to send us some samples, and we really enjoy the regular Tahini. We used it in the sauce for these sheet pan chicken buddha bowls! We paired it with some coconut aminos and sunflower seed butter. Then, we added some hot sauce and honey for a little spicy-sweet goodness! If you’re looking for a Whole30 compliant dish, just skip the honey. It’s still addictingly good!
Put It All Together
You guessed it! Once the sheet pan goodies are done baking, you just put it all together! Layer some greens, optional rice (skip for Whole30 or strict Paleo), chicken, sweet potatoes and broccoli. Finally, add some diced mango and smother it all with the tasty sauce! Eat it up!
Your Turn To Try Our Sheet Pan Chicken Buddha Bowls
Go ahead and make these delicious and nourishing chicken buddha bowls! They are great for making ahead of time and enjoying the leftovers! Let us know how it goes by leaving a comment below. Also, take a photo and tag us on Instagram @realsimplegood, so we can check it out!
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This easy sheet pan meal turned into a bowl is easy to prepare and great for leftovers too!
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- 2 sweet potatoes or yams, cut into small cubes
- 1 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 mango, diced into cubes
- 2 cups white rice (optional, omit for Whole30)
Preheat oven to 400° Fahrenheit, and line a large or two medium baking sheets with parchment paper.
Prep sweet potatoes, onion, broccoli and chicken as noted. Spread it all out on your baking sheet(s). Drizzle with avocado oil, salt and pepper. Place in the oven to roast for about 30-40 minutes, or until the chicken is completely done measuring an internal temperature of 165 degrees.
While the chicken and veggies are roasting prep greens, mango and rice (if using) and make the tahini sauce.
To make the tahini sauce, place all of the sauce ingredients in a bowl or jar and whisk until combined. Add tablespoons of water until it reaches your desired consistency. Set aside until you serve.
Once the chicken and veggies are done cooking, remove from oven and build buddha bowls. Start with a bed of greens, add rice (if using), chicken, veggies and top with a generous drizzle of sauce. Enjoy!