Start to finish: 40 minutes
Makes: 4 bowls
Free from the top 8 food allergens*
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 substitute
2 tablespoons SunButter – any
smooth variety – BUY NOW
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
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.
Eat one bowl now, save other bowls for easy to go lunches.
* Please ensure all ingredients are processed in a top 8 allergen free facility. LEARN MORE about soy sauce substitutes.