Buddha Bowl

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Ingredients

  • 1 large sweet potato, peeled and cut into 1/2″ cubes
  • 1 large red onion, diced
  • 4 tablespoons olive oil, divided
  • 2 cups baby spinach
  • 1 pound boneless skinless chicken breast
  • ½ teaspoon ground ginger
  • ½ teaspoon garlic powder
  • 1 small garlic clove, minced
  • 1 tablespoon soy sauce
  • 2 tablespoon smooth peanut butter
  • 1 tablespoon honey
  • ¼ cup lime juice
  • 1 tablespoon sesame oil
  • 1 teaspoon toasted sesame seeds
  • 1 avocado, thinly sliced
  • 4 cups cooked brown rice
  • Salt & pepper

Directions

  1. Preheat oven to 425 degrees 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 20-25 minutes, until the sweet potatoes are tender.
  2. Meanwhile, make chicken. 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 6-8 minutes pre side, or until cooked through. Let rest for 10 minutes, then cut each breast into 1″ pieces.
  3. Make dressing. Whisk together garlic, soy sauce, peanut butter, honey and lime juice until evenly combined. Whisk in sesame oil and 1 tablespoon of olive oil until smooth.
  4. Divide rice between bowls. Top with sweet potatoes, chicken, avocado and baby spinach. Sprinkle with sesame seeds and drizzle dressing on top.

Enjoy!

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