Buddha Bowls

Ingredients

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Onions

  Sweet, raw

  1 onion or 331g

• Canola oil

  3 tbsp or 42g

• Coarse Kosher Salt

  Morton

  100g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chicken, broilers or fryers, breast, skinless, boneless, meat only, with added solution, raw

  16 oz or 453g

• Chili powder

  Spices

  ½ tsp or 1g

• Ginger

  Spices, ground

  ½ tsp or 0.9g

• Garlic

  Raw

  1 cloves, minced or 3g

• Peanuts

  All types, raw

  2 tbsp or 18g

• Lime juice

  Raw

  ¼ fl oz or 8g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Honey

  1 tbsp or 21g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Avocados

  Florida, raw

  1 fruit without skin and seeds or 304g

• Baby Spinach

  Raw - Raley's Fresh Produce

  2 cups or 43g

• Cilantro

  Coriander - Freshdirect

  ⁵⁄₁₆ tablespoon or 0.3g

• Sesame seeds

  Seeds, whole, dried

  1 tsp or 3g

• Brown rice

  Long-grain, cooked

  4 cup or 780g

Directions

1. Preheat oven to 425. On a large baking sheet, toss sweet potatoes and onion with 1 tablespoon of oil and season with salt and pepper. Bake until tender, 20 to 25 minutes. Meanwhile, in a large skillet over medium- high heat, heat 1 tablespoon of oil. Season chicken with garlic powder, ginger, salt, and pepper. Cook until golden and no longer pink, 8 minutes per side. Let rest 10 minutes, then slice.In a small bowl, whisk together garlic, peanut butter, lime juice, soy sauce, and honey. Whisk in sesame oil and remaining 1 tablespoon olive oil until smooth.Divide rice among four bowls and top each with sweet potato mixture, chicken, avocado, and baby spinach. Sprinkle with cilantro and sesame seeds and drizzle with dressing before serving.
2. Recipe by: Lauren Miyashiro (source: https://www.delish.com/cooking/menus/recipes/a50768/buddha-bowls-recipe/)

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