Thai Peanut Sweet Potato & Chicken Buddha Bowl
Serves 4
5 mins prep
20 mins cook
25 mins total
A super delicious, super healthy and super easy Thai Peanut Sweet Potato & Chicken Buddha Bowl with roasted broccoli on a bed of wild rice. Topped with a killer peanut sauce this bowl be your new meal prep go-to!
0 servings
cupWild Rice or Long Grain RiceCooked , 164g, or ⅓ cup uncooked
Sweet Potato & Broccoli:
cupBroccoliChopped, 180g
cupSweet PotatoChopped, 122g, ½ large
mediumOnion35g
tspOlive Oil
tspCumin
tspChili Powder
Chicken:
Peanut Sauce:
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If using uncooked rice, cook according to instructions in notes.
Preheat oven to 400°F.
Chop broccoli into small florets; Peel sweet potato and chop into ½” cubes; Thinly slice onion.
Transfer vegetables to a large baking sheet and spread into a single layer. Drizzle on oil, sprinkle with seasonings and stir to coat.
Smear chicken breast with olive oil on both sides and sprinkle on seasonings and salt.
Create a foil tray, place chicken in chicken and then place on baking sheet, or use a separate sheet.
Bake for 12 minutes and remove vegetables.
Bake chicken for another 4-5 minutes until no longer pink inside (17-18 minutes total). Cut into thin slices or cubes.
In a small bowl, stir together ingredients for sauce.
Transfer cooked rice to a bowl, add roasted veggies and chicken, drizzle on peanut sauce and toss.