Inspired by our article Cooking Up Convenience, this Sheet Pan Chicken, Sweet Potato, and Broccoli Buddha Bowl brings simplicity and flavor to your table. This no-fuss, one-pan recipe is perfect for busy weeknights or meal prep, allowing you to customize with your favorite proteins and veggies. With a sprinkle of za’atar and a drizzle of tangy tahini sauce, it’s a delicious nod to convenience without compromising on taste. Give it a try and savor the ease of cooking up something local and wholesome!
Sheet Pan Chicken, Sweet Potato and Broccoli Buddha Bowl
This sheet pan recipe has no rules. Swap out the protein with tofu or salmon and change up the vegetables as you wish. Portion out each bowl and keep them in the refrigerator for no more than four days until ready to serve.
Recipe courtesy of Kimberly Lord Stewart
Makes 6 servings
INGREDIENTS
- 3 boneless, skinless chicken breasts, cut into thick strips
- 3 large sweet potatoes, scrubbed, cut into quarters
- 4 teaspoons prepared za’atar spice, divided
- 2 large bunches broccoli, trimmed, cut into large florets,
the ends cut into stalks - 1 red onion, cut into eighths
- 1 red pepper, cored and cut into eighths
- 6 tablespoons avocado oil
- 3 cups cooked quinoa (keep warm if serving right away)
- 1 medium lemon, juiced
- 4 tablespoons honey
- 1 cup tahini sauce
- Salt and pepper to taste
- Sesame seeds for garnish
DIRECTIONS
1. Line a 9×13 sheet pan with parchment paper. Preheat oven to 400° F.
2. Place sweet potatoes on half of the baking sheet and chicken on the other half. Brush with oil, season with 2 teaspoons za’atar and salt and pepper.
3. Bake for 15 minutes, turn over. Bake for another 15 minutes.
4. Place onion, broccoli and pepper in a bowl. Coat with remaining oil, add remaining za’atar seasoning and toss well to coat.
5. Push aside the sweet potatoes and chicken on the sheet pan. Spread the vegetables evenly on the pan and return to the oven for another 15 minutes or until the vegetables are soft.
6. In a bowl, stir together the tahini, honey and lemon juice.
7. Divide the quinoa evenly in each serving bowl. Arrange the chicken, sweet potatoes and roasted vegetables over the quinoa. If eating right away, drizzle with tahini mixture and sprinkle with sesame seeds. If preparing for later, save the sauce and add just before heating.
