Mango Chicken Buddha Bowl
Ingredients
- For the Mango Dressing:
- 1 cup diced fresh mango
- 1 tablespoon apple cider vinegar
- 2 tablespoons coconut milk
- 1 teaspoon honey
- Pinch red pepper flakes
- For the Roasted Potatoes:
- 1 sweet potato
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon fine sea salt
- For the Spicy Roasted Broccoli:
- 3 cups broccoli florets
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon fine sea salt
- 1 tablespoon chili paste
- Buddha Bowl
- 1 cup roasted sweet potato
- 1 1/2 cup spicy roasted broccoli
- 1 1/2 cups roasted chicken slow-cooker, skillet cooked, or rotisserie
- 1 cup baby spinach or chopped kale
- 1 avocado sliced
- 1 mango cubed
- 1 tablespoon sesame seeds
- 1 cup cooked rice
Instructions
- Prepare the mango dressing by pureeing all ingredients in blender or food processor, until silky.
- Pre-heat oven to 400F. Dice sweet potatoes and toss with olive oil and salt. Roast until soft, about 30 minutes.
- While the potatoes are roasting, toss the broccoli with olive oil, salt and chili paste. Roast until crispy, about 15 minutes.
- Cook rice while veggies bake.
- To build the bowls, coat the bottom of the bowl with rice. Next, layer all ingredients around the bowl in sections. Drizzle with mango dressing and garnish with sesame seeds before serving.