This dish is a testament to the balance of flavour and nutrition, with the satisfying crunch of fresh vegetables and a sweet, savoury and slightly tangy dressing to tie it all together. It’s the perfect meal for fitness enthusiasts and food lovers alike, providing a hearty dose of energy and flavour in every bite.
Ingredients:
- 1 large sweet potato, peeled and cut into 1/2″ cubes
- 1 large red onion, finely chopped
- 3 tablespoons extra virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 1 lb. boneless, skinless chicken breasts
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1 small clove of garlic, minced
- Juice of 1 lime
- 2 tablespoons creamy peanut butter
- 1 tablespoon honey
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon toasted sesame oil
- 4 cups cooked brown rice
- 1 avocado, thinly sliced
- 2 cups baby spinach
- 1 tablespoon chopped fresh coriander
- 1 teaspoon toasted sesame seeds
Method of cooking:
Preheat the oven to 425°F (220°C). On a large baking sheet, toss the diced sweet potatoes and chopped onion with 1 tbsp of olive oil. Season with salt and pepper. Bake until tender, about 20 to 25 minutes.
While the vegetables are roasting, heat 1 tablespoon of the olive oil in a large frying pan over medium heat. Season the chicken breasts with the garlic powder, ground ginger, salt and pepper. Cook the chicken, turning occasionally, until golden and no longer pink, about 8 minutes per side. Transfer to a chopping board and leave to rest for 10 minutes, then slice thinly.
To make the dressing, whisk together the finely chopped garlic, lime juice, peanut butter, honey and soy sauce in a small bowl. Gradually whisk in the sesame oil and remaining 1 tbsp olive oil until smooth.
To assemble the bowls, divide the cooked brown rice into four bowls. Top with the roasted sweet potato mixture, sliced chicken, avocado slices and baby spinach. Sprinkle with chopped coriander and toasted sesame seeds.
Drizzle with the peanut dressing just before serving.
