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!
Ingredients
1cupWild Rice or Long Grain Rice, Cooked , 164g, or ⅓ cup uncooked
Sweet Potato & Broccoli:
2cupsBroccoli, Chopped, 180g
1cupSweet Potato, Chopped, 122g, ½ large
⅓mediumOnion, 35g
½tspOlive Oil
¼tspCumin
¼tspChili Powder
¼tspGarlic Powder
Chicken:
3ozChicken Breast, Boneless Skinless, 85g
¼tspOlive Oil
⅛tspCumin
⅛tspChili Powder
⅛tspGarlic Powder
⅛tspSalt
Peanut Sauce:
1½TbspCreamy Peanut Butter, 24g
2tspWater
2tspAlmond Milk
¾tspLow Sodium Soy Sauce
⅓tspMaple Syrup, Stevia Sweetened
⅓tspGinger-Garlic Paste
⅛tspCrushed Red Chili Pepper Flakes
Instructions
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.
Notes
I used Wild Rice, but any long grain rice would work well.
To cook rice, bring 1 cup water to boil in a pot, add rice cover, and reduce heat to low. Simmer for about 45 minutes until rice is tender and some grains have burst open. Most of the liquid should be absorbed. Drain rice in mesh strainer to remove excess liquid.
Nutritional value is calculated using products recommended below.