The Sunday Cookbook: Chicken Buddha Bowls
1 sweet potato, cut into 1-inch cubes
½ teaspoon garlic powder
½ teaspoon ground ginger
1 clove garlic, minced
2 tablespoon Sunbutter, or nut butter of your choice
1 tablespoon molasses or honey
1 tablespoon sesame oil
1 tablespoon olive oil
This section is completely optional, meaning you can use whatever you like as your topping. We listed the topping we have used and enjoyed with this dish.
Cooked cauliflower rice
1 avocado, sliced thinly or cubed
Raw baby spinach
Diced onion, raw or cooked
Sesame seeds, for garnishing
Scallions, for garnishing
Preheat oven to 425° F.
Add the diced sweet potatoes to a baking sheet. Lightly coat in olive oil and season with salt and pepper to taste. Toss to coat and bake for 20 to 25 minutes or until the sweet potatoes are cooked to your liking.
Combine garlic powder, ginger, salt, and pepper in a bowl. Rub the seasoning onto both sides of the chicken.
Heat oil in a skillet and add the chicken; cook for 6 minutes per side, or until fully cooked throughout.
Transfer chicken to a plate and let cool before cutting into 1-inch cubes.
Create the dressing by whisking together minced garlic, nut butter, molasses, sesame oil, and olive oil. Add water to loosen up the dressing, if needed.
Assemble the bowls by adding a layer of rice and topping with the sweet potato, chicken toppings of choice.
To make this recipe Whole 30 Approved:
use cauliflower rice as your base
Replace the honey/molasses with lime juice in the sauce
Top with Whole 30 Approved items, such as sweet potatoes, onions, avocado, spinach, onions, sesame seeds, etc.