These Chicken Thigh Buddha Bowls are a nourishing and indulgent meal featuring crispy-skinned chicken thighs, fluffy quinoa, roasted vegetables, and a creamy tahini-lemon dressing. It’s a perfectly balanced dinner that’s great for meal prep and endlessly customizable. You’ll love the incredible textures and flavors in every bite.
Looking for Chicken Thigh Buddha Bowls inspiration? You'll love what we have! Explore more Chicken Thigh Recipes recipes or discover our Christmas Cookie favorites.
Why You’ll Love This Chicken Thigh Buddha Bowls
- Balanced textures: Crispy chicken skin, tender meat, fluffy grains, and soft-roasted veggies.
- Meal prep magic: Components can be made ahead for quick assembly all week.
- Endlessly customizable: Swap grains and vegetables based on what you have.
- Game-changer sauce: The creamy tahini-lemon dressing ties everything together.
Ingredients & Tools
- 4 bone-in, skin-on chicken thighs
- 2 tbsp olive oil, divided
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 large sweet potato, cubed
- 1 head of broccoli, cut into florets
- 1 cup uncooked quinoa
- 2 cups vegetable or chicken broth
- 1/4 cup tahini
- Juice of 1 large lemon
- 2 tbsp warm water
- 1 clove garlic, minced
- Salt and black pepper to taste
- For serving: Fresh parsley, red pepper flakes
Tools: A large sheet pan, a medium saucepan, a small bowl for whisking, and a good chef’s knife.
Notes: Using bone-in, skin-on thighs is non-negotiable here—they stay incredibly moist and the skin gets wonderfully crispy. And don’t skip toasting your quinoa in the dry pan before adding the broth; it adds a lovely, nutty depth that makes all the difference.
Nutrition (per serving)
| Calories: | 580 kcal |
| Protein: | 32 g |
| Fat: | 25 g |
| Carbs: | 55 g |
| Fiber: | 9 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Pat your chicken thighs DRY. This is the single most important step for crispy skin. Use paper towels to thoroughly dry the skin side. Any moisture will steam the skin instead of letting it crisp up beautifully in the oven.
- Don’t crowd the sheet pan. Give your sweet potatoes and broccoli plenty of space. If they’re piled on top of each other, they’ll steam and become soggy instead of developing those delicious caramelized, roasted edges we’re after.
- Toast your quinoa. Before you add the liquid, toast the quinoa in a dry saucepan for a few minutes until it smells fragrant and nutty. It’s a simple trick that elevates the entire grain component from bland to fantastic.
- Tahini consistency matters. If your tahini has separated, give it a really good stir in the jar before measuring. A runny, well-mixed tahini will emulsify into a smooth, creamy dressing much more easily than a thick, pasty one.
How to Make Chicken Thigh Buddha Bowls
Step 1: Preheat your oven to 425°F (220°C). This high heat is key for getting that crispy chicken skin and nicely roasted vegetables. While it’s heating, pat the chicken thighs completely dry with paper towels, especially the skin. In a small bowl, mix one tablespoon of the olive oil with the smoked paprika, garlic powder, and a generous amount of salt and pepper. Rub this mixture all over the chicken thighs, making sure to get under the skin a little bit for maximum flavor.
Step 2: On a large sheet pan, toss the cubed sweet potato and broccoli florets with the remaining tablespoon of olive oil and a good pinch of salt and pepper. Spread them out in a single layer—this is crucial! Place the seasoned chicken thighs, skin-side up, right on the same pan nestled among the veggies. The chicken will roast and its rendered fat will drip down, flavoring the vegetables as they cook. It’s a beautiful thing.
Step 3: Roast for 30-35 minutes, or until the chicken skin is deep golden brown and crispy, the juices run clear, and the sweet potatoes are tender when pierced with a fork. The broccoli tips might get a little charred, which is exactly what you want for flavor. You’ll notice the incredible aroma filling your kitchen… that’s how you know it’s working.
Step 4: While the chicken and veggies are roasting, cook your quinoa. Rinse it under cold water in a fine-mesh strainer. Add it to a dry, medium saucepan over medium heat and toast for 3-4 minutes, stirring often, until it smells nutty. Then, pour in the broth, bring it to a boil, reduce the heat to low, cover, and simmer for 15 minutes. After 15 minutes, remove it from the heat and let it sit, still covered, for another 10 minutes. Then, fluff it with a fork.
Step 5: Now for the magic sauce. In your small bowl, combine the tahini, lemon juice, minced garlic, and a big pinch of salt. Whisk it together—it will look thick and almost seized at first. Don’t panic! Slowly add the warm water, whisking continuously, and watch as it transforms into a smooth, creamy, pourable dressing. Taste and adjust with more salt or lemon if needed.
Step 6: Time to assemble your bowls! Start with a generous base of the fluffy quinoa. Top with the roasted sweet potatoes and broccoli. Place a crispy chicken thigh right on top. Drizzle that glorious tahini dressing over everything. Finish with a sprinkle of fresh parsley and a pinch of red pepper flakes for a little heat. Dig in while the chicken skin is still crisp.
Storage & Freshness Guide
- Fridge: Store components separately in airtight containers for up to 4 days.
- Freezer: Freeze cooked chicken and vegetables for up to 3 months; quinoa and dressing are best fresh.
- Reviving: Reheat chicken and veggies in a toaster oven or air fryer to re-crisp the skin.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery arugula and sharp lemon provide a bright, fresh counterpoint to the rich, savory elements in the bowl.
- Quick-pickled red onions or cucumbers — Their sharp, acidic crunch cuts through the creaminess of the tahini and the richness of the chicken beautifully.
- Warm, toasted pita bread or naan — Perfect for scooping up any last bits of quinoa, dressing, and chicken that your fork might miss.
Drinks
- A crisp, citrus-forward Sauvignon Blanc — The wine’s acidity and grapefruit notes will cleanse your palate and complement the lemon in the dressing wonderfully.
- A cold, hoppy IPA — The bitterness of the hops stands up nicely to the smoky paprika and the rich, dark meat of the chicken thighs.
- Sparkling water with lemon and mint — A refreshing, non-alcoholic option that echoes the citrus flavors in the meal without overpowering them.
Something Sweet
- Lemon sorbet or granita — It’s light, palate-cleansing, and continues the bright, citrus theme from the main course in a refreshing, dessert form.
- Dark chocolate-covered almonds — A few of these offer a satisfying, not-too-sweet finish with a lovely contrast of bitter chocolate and nutty crunch.
- Baked peaches with a drizzle of honey and thyme — Warm, fragrant, and just sweet enough to feel like a treat without being heavy after a substantial bowl.
Top Mistakes to Avoid
- Mistake: Skipping the step of drying the chicken skin. I’ve messed this up before too, thinking it wasn’t a big deal. It is. Wet skin = steamed, rubbery skin. Dry skin = the crispy, crackly perfection we’re all here for.
- Mistake: Overcrowding the sheet pan. If the vegetables are piled on top of each other, they’ll release steam and never achieve that beautiful caramelization. Use two pans if you have to—it’s worth the extra washing up.
- Mistake: Adding cold water to the tahini. When you’re making the dressing, cold liquid will cause the tahini to seize up and become grainy. Always use warm water to help it emulsify smoothly into a creamy dream.
- Mistake: Cutting into the chicken immediately. Let the chicken thighs rest for about 5 minutes after they come out of the oven. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful.
Expert Tips
- Tip: Season under the skin. Gently loosen the skin from the chicken thigh meat with your fingers and rub a little of the oil and spice mixture directly onto the meat. This infuses flavor right into the heart of the chicken.
- Tip: Make extra dressing. Honestly, you’ll want to. This tahini-lemon sauce is incredible drizzled over grilled fish, roasted vegetables, or even as a dip for crudités. It keeps well in the fridge for up to a week.
- Tip: Use the rendered chicken fat. After roasting, there will be delicious, flavorful fat and juices on the sheet pan. Don’t throw it away! Drizzle a little over your quinoa before fluffing it for an incredible flavor boost.
- Tip: Get creative with your veg. This recipe is a template. Try it with cauliflower, bell peppers, brussels sprouts, or carrots. Just make sure to cut them into similar-sized pieces so they cook evenly.
FAQs
Can I use boneless, skinless chicken thighs?
You absolutely can, but the result will be different. You’ll lose the incredible textural contrast of the crispy skin, and the cooking time will be shorter—closer to 20-25 minutes. The meat will still be juicy and flavorful, but for the full Buddha bowl experience, bone-in, skin-on is the way to go. If you do use boneless, consider brushing them with a little extra oil to help them brown.
My tahini sauce is too thick! What do I do?
Don’t worry, this is an easy fix. The thickness can vary by brand. Simply whisk in more warm water, one tablespoon at a time, until it reaches your desired pourable consistency. If you accidentally make it too thin, you can whisk in a little more tahini to thicken it back up.
How long do the leftovers keep?
The components keep beautifully for up to 4 days in airtight containers in the fridge. For the best meal prep, store the chicken, veggies, quinoa, and dressing separately. Assemble the bowls right before eating to keep the quinoa from getting soggy and the chicken skin from softening. You can reheat the chicken and veggies in a toaster oven or air fryer to re-crisp the skin.
Can I make this recipe vegetarian?
Of course! Simply omit the chicken. You can roast chickpeas tossed in the same spice blend alongside the vegetables for a plant-based protein option. They’ll take about the same amount of time and get wonderfully crispy. The rest of the bowl assembly remains exactly the same.
Is quinoa essential, or can I use another grain?
Quinoa is not essential at all! This bowl is wonderfully adaptable. Brown rice, farro, couscous, or even a bed of mixed greens would work perfectly. Just adjust the cooking method and time according to the grain you choose. The key is having that hearty base to soak up all the flavors and the dressing.
Chicken Thigh Buddha Bowls
Make these easy Chicken Thigh Buddha Bowls with crispy chicken, quinoa, and a creamy tahini dressing. Perfect for meal prep and a balanced weeknight dinner. Get the recipe!
Ingredients
For the Chicken and Vegetables:
-
4 bone-in, skin-on chicken thighs
-
2 tbsp olive oil (divided)
-
1 tsp smoked paprika
-
1 tsp garlic powder
-
1 large sweet potato (cubed)
-
1 head broccoli (cut into florets)
-
Salt and black pepper (to taste)
For the Quinoa:
-
1 cup uncooked quinoa
-
2 cups vegetable or chicken broth
For the Tahini Dressing:
-
1/4 cup tahini
-
Juice of 1 large lemon
-
2 tbsp warm water
-
1 clove garlic (minced)
-
Salt (to taste)
For serving:
-
Fresh parsley
-
Red pepper flakes
Instructions
-
Preheat your oven to 425°F (220°C). This high heat is key for getting that crispy chicken skin and nicely roasted vegetables. While it’s heating, pat the chicken thighs completely dry with paper towels, especially the skin. In a small bowl, mix one tablespoon of the olive oil with the smoked paprika, garlic powder, and a generous amount of salt and pepper. Rub this mixture all over the chicken thighs, making sure to get under the skin a little bit for maximum flavor.01
-
On a large sheet pan, toss the cubed sweet potato and broccoli florets with the remaining tablespoon of olive oil and a good pinch of salt and pepper. Spread them out in a single layer—this is crucial! Place the seasoned chicken thighs, skin-side up, right on the same pan nestled among the veggies. The chicken will roast and its rendered fat will drip down, flavoring the vegetables as they cook. It’s a beautiful thing.02
-
Roast for 30-35 minutes, or until the chicken skin is deep golden brown and crispy, the juices run clear, and the sweet potatoes are tender when pierced with a fork. The broccoli tips might get a little charred, which is exactly what you want for flavor. You’ll notice the incredible aroma filling your kitchen… that’s how you know it’s working.03
-
While the chicken and veggies are roasting, cook your quinoa. Rinse it under cold water in a fine-mesh strainer. Add it to a dry, medium saucepan over medium heat and toast for 3-4 minutes, stirring often, until it smells nutty. Then, pour in the broth, bring it to a boil, reduce the heat to low, cover, and simmer for 15 minutes. After 15 minutes, remove it from the heat and let it sit, still covered, for another 10 minutes. Then, fluff it with a fork.04
-
Now for the magic sauce. In your small bowl, combine the tahini, lemon juice, minced garlic, and a big pinch of salt. Whisk it together—it will look thick and almost seized at first. Don’t panic! Slowly add the warm water, whisking continuously, and watch as it transforms into a smooth, creamy, pourable dressing. Taste and adjust with more salt or lemon if needed.05
-
Time to assemble your bowls! Start with a generous base of the fluffy quinoa. Top with the roasted sweet potatoes and broccoli. Place a crispy chicken thigh right on top. Drizzle that glorious tahini dressing over everything. Finish with a sprinkle of fresh parsley and a pinch of red pepper flakes for a little heat. Dig in while the chicken skin is still crisp.06
Not what you're looking for?
