Why we love this easy sheet pan meal
- It has a little bit of everything! Savory, sweet and saucy – everything we love 😊.
- We like that you can serve it over rice or quinoa for a super-filling bowl.
- The sauce is oh-so tasty, we eat it with a spoon sometimes!
- It’s a great leftover meal so we love it for meal prep.
Related –> Try our Salmon Buddha Bowls with Millet
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!
The tahini-sesame sauce
Tahini is the base for the sauce for these buddha bowls and it’s paired with some coconut aminos and sunflower seed butter. Then, we added some hot sauce and honey for a little spicy-sweet goodness!
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, chicken, sweet potatoes and broccoli. Finally, add some diced mango and smother it all with the tasty sauce! Eat it up!
Similar flavor, different meal
Building dinner around chicken and veggies? Also try our one-pan turmeric chicken skillet and one-pan Greek chicken dinner.
Sheet Pan Chicken Buddha Bowls with Sweet Potato
Ingredients
- 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, can omit for Whole30)
For the sauce:
- 1/4 cup tahini
- 1/4 cup sunflower seed butter
- 2 tbsp coconut aminos
- 1 tbsp raw honey, (can omit for Whole30)
- 1 tbsp toasted sesame oil
- 2 tsp hot sauce, (optional)
- water, (to reach desired consistency)
Instructions
- 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!
This is delicious! The sauce is phenomenal. We have been eating this on repeat during our second round of the Whole30!
Hooray! We love hearing it’s such a hit for you guys! Thanks so much for taking the time to come back and leave a review. We really appreciate your support. 🙂
This is so yummy and easy to make. I don’t like sweet potatoes, so I used yukon gold. The savory and sweet is amazing. Great leftovers for lunch and the sauce is AMAZING! I make this at least oncer per week.
Happy to hear that you enjoyed this Kelly! Thanks for coming back to leave a rating and review, we appreciate it 🙂
Delicious! I think next time I will put a dash or two of cayenne in the sauce and maybe a squeeze of lemon juice. I used arugula instead of spinach/kale because that is what I had. Definitely making this again. Was also great for lunch the next day, just warmed up the veggies and kept the salad, mango and dressing separate. In the fall I may sub the sweet potato for butternut or acorn squash. Definitely a keeper!
Glad you enjoyed the recipe Wendy, thanks for coming back to leave a rating and review 🙂
Easy and delicious! This round of whole30 has been so much fun with these recipes!
Thanks Lindsey, I’m glad your Whole30 is going well! Thanks so much for coming back to leave a rating and review, we appreciate it 🙂
Could you use almond butter in place of sunflower butter?
Yes, that would work just fine.
So delicious! Will make over and over!!
Happy to hear that! Glad you liked the recipe 🙂
Oooo going to make this tonite with some modifications for GAPS diet. I wonder how squash will taste as a sub for yams. THANKS!!
We have a split house. Justin eats potatoes and I currently do not, so I have actually tried it with squash instead! It’s great! Hope you enjoy! 🙂
okay…I CAN cook but for the life of me cannot figure how what happened with the tahini sauce. The ONLY thing I can think of that I did differently was to use a small braun mixer to combine- it went from a liquid to a congealed “something” within seconds. I’ve tried placing in a jar, shaking; heating it up..all I seem to do is separate more oil from the “lump” Either way, use me as a cautionary tale to not use a little blender to make the sauce. Otherwise, it all looks good-Thanks for a “mostly” good looking bowl 🙂
Haha! It’s definitely a thicker sauce, but I’m not sure on using the mixer since I haven’t done it myself.. My guess is that it added air and thickened it up even more. Glad you enjoyed it beyond the extra thick sauce. 🙂
Is there an alternative for the tahini and sesame oil? I can’t do sesame.
You could use creamy almond butter in place of the tahini. Then, just skip the sesame oil all together, and add more water if the consistency needs some thinning out. Let us know how it goes if you try it out!
Thanks so much! I will try it with those recommendations 🙂
Hooray! Keep us posted! 🙂