Ingredients:
1 large sweet potato, peeled and cut into 1/2-inch cubes
1 large red onion, diced
4 tablespoons olive oil, divided
Kosher salt, for seasoning potatoes and chicken
Freshly ground black pepper, for seasoning potatoes and chicken
1 lb. boneless skinless chicken breast
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1 small garlic clove, minced
1 tablespoon soy sauce
2 tablespoons SunButter (any smooth variety)
1 tablespoon honey
1/4 cup lime juice
1 tablespoon sesame oil
2 cups cooked brown rice
2 cups baby spinach
1 avocado, thinly sliced
Chopped cilantro for garnish
Roasted sunflower seeds for garnish
Directions:
Heat oven to 425°F.
Spread sweet potatoes and red onions onto a large baking sheet. Drizzle with about 1 tablespoon of olive oil. Season with salt and pepper and toss to coat. Bake for 20 to 25 minutes, until the sweet potatoes are tender.
While potatoes are roasting, heat 1 tablespoon of olive oil in a large skillet. Season chicken all over with salt, pepper, garlic powder, and ground ginger. Add chicken to skillet and cook for 6 to 8 minutes per side, or until cooked through. Remove from skillet to plate and let rest for 10 minutes, then cut each breast into 1-inch pieces.
To make dressing whisk together garlic, soy sauce, SunButter, honey, and lime juice until evenly combined. Whisk in sesame oil and 1 tablespoon olive oil until smooth.
Put 1/2 cup rice in each bowl. Top with roasted sweet potatoes, chicken, baby spinach and avocado. Drizzle with dressing and sprinkle with cilantro and sesame seeds.
Serving Suggestion:
Eat one bowl now, save other bowls for easy to go lunches.
This recipe was sourced from sunbutter.com
