- 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
- 2 tablespoons extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 1 lb. boneless, skinless chicken breasts
- 1 to 2 teaspoons Montreal chicken seasoning (or your favorite seasoning)
- 4 cups cooked brown rice
- 1 to 2 avocados, thinly sliced
- 2 to 3 cups baby spinach
- freshly chopped cilantro, for garnish
- 1 teaspoon toasted sesame seeds
- 4 tablespoons creamy peanut butter
- 1 to 2 tablespoons lime juice (according to your tastes)
- 2 tablespoons low sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon toasted sesame oil
- hot water (if needed to thin dressing)
- Preheat oven to 425°. On a large baking sheet, toss sweet potatoes 1 tablespoon of oil and season with salt and pepper. Bake until fork tender, 20 to 25 minutes.
- Meanwhile, in a large skillet over medium-high heat, heat 1 tablespoon of oil. Season chicken with Montreal chicken seasoning. Cook in a skillet over medium heat or grill chicken until it’s cooked through and no longer pink (about 6 to 7 minutes per side). Transfer chicken to a plate, cover with foil and let rest for 10 minutes then cut into pieces.
- In a small bowl, whisk together garlic, peanut butter, lime juice, soy sauce, and honey. Whisk in sesame oil and continue whisking until smooth. NOTE: sometimes I add water a teaspoon at a time if I want a thinner consistency.
Assembling the bowls:
- Divide rice among four bowls and top each with sweet potatoes, chicken, avocado, and baby spinach. Sprinkle with cilantro and sesame seeds and drizzle with dressing just before serving.
- I always double the peanut sauce recipe because I like to use a lot! I refrigerate any leftovers and use later.
- The original recipe calls for 1 red onion diced to be cooked along with the sweet potato. I leave it out but feel free to add it in.
- I usually grill my chicken when I make these, but either way is fine.
- Prep Time: 10 mins
- Cook Time: 30 mins