Sheet Pan Chicken Buddha Bowls (Paleo + Whole30)

5 from 1 vote
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Author: Justin + Erica Winn
This easy sheet pan meal turned into a bowl is easy to prepare and great for leftovers too! 
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Print Recipe


  • 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)

For the sauce:


  • 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!