The beauty about these grain bowls is that it's infinitely adaptable. You can roast just about any veggie, use any number of toppings, and it'll taste amazing in this recipe. The only thing we might insist you must keep on the bowl is the incredible peanut butter dressing.
Ingreadient
- 1 large sweet potato, peeled, cut into 1/2" cubes
- 1 large red onion, finely chopped
- 3 Tbsp. extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 1 lb. boneless, skinless chicken breasts
- 1/2 tsp. garlic powder
- 1/2 tsp. ground ginger
- 1 small clove garlic, finely chopped
- Juice of 1 lime
- 2 Tbsp. creamy peanut butter
- 1 Tbsp. honey
- 1 Tbsp. reduced-sodium soy sauce
- 1 Tbsp. toasted sesame oil
- 4 c. cooked brown rice
- 1 avocado, thinly sliced
- 2 c. baby spinach
- 1 Tbsp. chopped fresh cilantro
- 1 tsp. toasted sesame seeds
Direction
- Preheat oven to 425°. On a large baking sheet, toss potatoes and onion with 1 tablespoon olive oil; season with salt and pepper. Bake until tender, 20 to 25 minutes.
- Meanwhile, in a large skillet over medium-high heat, heat 1 tablespoon olive oil. Season chicken with garlic powder, ginger, salt, and pepper. Cook chicken, turning occasionally, until golden and no longer pink, about 8 minutes per side. Transfer to a cutting board and let rest 10 minutes, then thinly slice.
- In a small bowl, whisk garlic, lime juice, peanut butter, honey, and soy sauce until combined. Whisk in sesame oil and remaining 1 tablespoon olive oil until smooth.
- Divide rice among bowls. Top with potato mixture, chicken, avocado, and spinach. Sprinkle with cilantro and sesame seeds. Drizzle with dressing.
