Buddha Bowls
Delish.com
1 hour | 425°
3
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Ingredients
2 large sweet potatoes, peeled and cut into 1-inch cubes1/4 cup lime juice (1 lime)
1 large red onion, cut into chunks1 Tbsp. soy sauce
3 Tbsp. olive oil, divided2 Tbsp. honey
1 kosher salt, & pepper1 Tbsp. toasted sesame oil
2 boneless, skinless chicken breasts2 cups cooked rice (white or brown)
1/2 tsp. garlic powder1 avocado, sliced
1/2 tsp. ground ginger2 cups baby spinach
1 clove garlic, minced1 tsp. toasted sesame seeds
1 Tbsp. creamy peanutbutter
Directions
Preheat oven to 425. Toss sweet potatoes and onion with 1 tablespoon olive oil and season with salt & pepper. Spread on a baking sheet and roast until tender, 20-25 minutes. Cook the rice (if you haven’t already!) In a small bowl whisk together garlic, peanutbutter, lime juice, soy sauce, honey, sesame oil and 1 tablespoon olive oil until smooth; set aside. In a non-stick frying pan toast sesame seeds until browned (no oil, just throw the seeds in the pan); set aside. In the same pan, heat 1 tablespoon olive oil over medium-high heat. Season chicken with garlic powder, ginger, salt and pepper. Cook until golden, about 6-8 minutes per side. Let rest 10 minutes (covered with foil to keep warm), then slice. Make a bed of baby spinach in each bowl. Top with servings of rice, chicken, sweet potato, and avocado. Drizzle with peanut dressing and sprinkle with sesame seeds.