• 1 large sweet potato, peeled and cut into 1/2″ cubes
  • 1 large red onion, diced
  • 4 tbsp. olive oil, divided
  • Freshly ground black pepper
  • 2 c. baby spinach
  • 1 lb. Boneless Skinless Chicken Breast
  • 1/2 tsp. ground ginger
  • 1/2 tsp. garlic powder
  • 1 small garlic clove, minced
  • 1 tbsp. soy sauce
  • 2 tbsp. Natural smooth peanut butter
  • 1 tbsp. honey
  • 1/4 c. lime juice
  • 1 tbsp. sesame oil
  • 1 tbsp. Chopped cilantro
  • 1 tsp. Toasted sesame seeds
  • 1 cucumber sliced
  • 1 orange pepper sliced
  • ½ cup of snap peas
  • 4 c. cooked brown rice


  1. Preheat oven to 425 degrees F. Spread sweet potatoes and red onions onto a large baking sheet.
  2. Drizzle with about 1 tablespoon of olive oil. Season with pepper and toss to coat. Bake for 20-25 minutes, until the sweet potatoes are tender.
  3. Meanwhile, make chicken. Heat 1 tablespoon of olive oil in a large skillet. Season chicken all over with pepper, garlic powder and ground ginger. Add chicken to skillet and cook for 6-8 minutes pre side, or until cooked through. Let rest for 10 minutes, then cut each breast into 1″ pieces.
  4. Make dressing. Whisk together garlic, soy sauce, peanut butter, honey and lime juice until evenly combined. Whisk in sesame oil and 1 tablespoon of olive oil until smooth.
  5. Chop the Cucumber, pepper and snap peas and place on the side
  6. Divide rice between bowls. Top with sweet potatoes, chicken, baby spinach and chopped veggies. Sprinkle with cilantro and sesame seeds and drizzle dressing on top



TOTAL TIME: 40 minutes; PREP: 10 minutes; COOK: 30 minutes; SERVES: 3-4