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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Buddha Bowl - Sweet Potato & Chicken Recipe

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This recipe for Buddha Bowl - Sweet Potato & Chicken is from The Flaman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large sweet potato, cubed
1 large red onion, chopped
1-2 tbsp. oil
Salt and pepper to taste

1 tbsp. oil
1 lb. boneless skinless chicken breasts
1/2 tsp. ground ginger
1/2 tsp. garlic powder

4 c. brown rice, cooked
2 c. baby spinach
1 avocado, thinly sliced
1 tsp. toasted sesame seeds

Sauce:
1 garlic clove, minced
1 tbsp. soy sauce
2 tbsp. smooth peanut butter
1 tbsp. honey
1/4 c. lime juice
1 tbsp. sesame oil
1 tbsp. olive oil
Directions:
Directions:
Preheat oven to 425ºF (220ºC).

Spread sweet potatoes and red onion onto a large baking sheet. Drizzle with oil, then season with salt and pepper; toss to coat. Bake for 20-25 minutes until potatoes are tender.

Meanwhile, heat oil in a large skillet. Season chicken with salt, pepper, garlic powder, and ginger. Cook for 6-8 minutes per side until cooked through; let rest 10 minutes then cut each breast into 1" strips.

Sauce:
Whisk together garlic, soy sauce, peanut butter, honey, and lime juice until evenly combined. Whisk in sesame oil and olive oil, until smooth.


To assemble:
Divide rice between bowls, top with sweet potato, chicken, spinach, and avocado. Garnish with sesame seeds and drizzle sauce on top.

 

 

 

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