Sweet Potato and Chicken Bowl
A wholesome and nutritious bowl filled with roasted sweet potatoes, chicken, and fresh greens, drizzled with a creamy peanut dressing.
Equipment
- Baking sheet For roasting vegetables.
- Large Skillet For cooking chicken.
- Mixing bowl For dressing.
Ingredients
Main Ingredients
- 1 large sweet potato, peeled and cut into 1/2" cubes
- 1 large red onion, finely chopped
- 3 tablespoons extra-virgin olive oil, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 boneless, skinless chicken breasts (6-8 oz each)
- 0.5 teaspoon garlic powder
- 0.5 teaspoon ground ginger
- 1 small garlic clove, finely chopped
- 1 large lime, juice
- 2 tablespoons creamy peanut butter
- 1 tablespoon honey
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 4 cups cooked brown rice
- 1 large avocado, thinly sliced
- 2 cups baby spinach
- 1 tablespoon fresh cilantro, finely chopped
- 1 teaspoon toasted sesame seeds
Instructions
- Preheat the oven to 425°F (220°C).
- On a large baking sheet, combine sweet potato cubes and chopped red onion. Drizzle with 1 tablespoon of olive oil, and season with kosher salt and freshly ground black pepper. Toss to coat evenly.
- Place the baking sheet in the preheated oven and roast for 20 to 25 minutes, or until the sweet potatoes are tender and slightly caramelized.
- While the vegetables are roasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season chicken breasts with garlic powder, ground ginger, salt, and pepper. Cook for about 8 minutes on each side, or until golden brown and cooked through. Transfer to a cutting board and let it rest for 10 minutes before slicing thinly.
- In a small bowl, whisk together the finely chopped garlic, lime juice, peanut butter, honey, and soy sauce. Gradually add the toasted sesame oil and remaining olive oil, whisking until smooth.
- In serving bowls, divide the cooked brown rice. Top each bowl with roasted sweet potato and onion mixture, sliced chicken, avocado, and baby spinach. Finish with a sprinkle of chopped cilantro and toasted sesame seeds.
- Generously drizzle the peanut dressing over each bowl and serve immediately.
Notes
Feel free to customize your bowl with additional toppings like nuts, seeds, or other vegetables. For a vegetarian option, consider using tofu instead of chicken.