Ingredients

1 large sweet potato, peeled, cut into 1/2″ cubes

1 large red onion, finely chopped

3 tbsp. extra-virgin olive oil, divided

Kosher salt

Freshly ground black pepper

2 (6- to 8-oz.) boneless, skinless chicken breasts

1/2 tsp. garlic powder

1/2 tsp. ground ginger

1 small garlic clove, finely chopped

Juice of 1 lime

2 tbsp. creamy peanut butter

1 tbsp. honey

1 tbsp. reduced-sodium soy sauce

1 tbsp. toasted sesame oil

4 cups cooked brown rice

1 avocado, thinly sliced

2 cups baby spinach

1 tbsp. finely chopped fresh cilantro

1 tsp. toasted sesame seeds

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 425°F. On a large baking sheet, toss the sweet potato cubes and chopped red onion with 1 tablespoon of olive oil. Season with salt and pepper to taste.

Step 2: Bake the vegetables until the sweet potatoes are tender, about 20 to 25 minutes.

Step 3: Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with garlic powder, ground ginger, salt, and pepper. Cook the chicken, turning occasionally, until golden brown and cooked through, about 8 minutes per side or until an instant-read thermometer registers 165°F. Transfer the chicken to a cutting board and let rest for 10 minutes, then slice thinly.

Step 4: In a small bowl, whisk together the finely chopped garlic, lime juice, peanut butter, honey, and soy sauce. Gradually whisk in the toasted sesame oil and the remaining 1 tablespoon of olive oil until the dressing is smooth.

Step 5: Divide the cooked brown rice among bowls. Top each bowl with the roasted sweet potato and onion mixture, sliced chicken, avocado slices, and baby spinach. Sprinkle with fresh cilantro and toasted sesame seeds. Drizzle the peanut dressing over each bowl before serving.

Tips & Variations

For added crunch, sprinkle chopped peanuts or cashews on top before serving.

Swap brown rice for quinoa or cauliflower rice for a different texture or lower-carb option.

If you prefer, grill the chicken instead of cooking it in a skillet for a smoky flavor.

Adding a pinch of red chili flakes to the dressing gives it a nice spicy kick.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Keep the dressing in a sealed jar. Reheat the chicken and sweet potatoes gently in the microwave or on the stovetop before assembling your bowl again. Add fresh avocado and greens when ready to serve for best texture.

FAQs

Can I use peanut butter alternatives in this recipe?

Yes, creamy almond or cashew butter can be substituted for peanut butter to suit your taste or allergies. Keep in mind the flavor will be slightly different but still delicious.

What can I do if I don’t have sesame oil?

If you don’t have toasted sesame oil, you can omit it or replace it with a mild olive oil. The sesame oil adds a unique nutty flavor, but the dish will still be tasty without it.