Name: Thai Peanut Sweet Potato & Chicken Buddha Bowl
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: Reese Wild Rice; Ocean Mist Farms Season & Steam Sweet Baby Broccoli; Japanese Sweet Potato; Cebollitas Bunch; La Tourangelle Extra Virgin Olive Oil; Morton & Bassett Spices Cumin, Organic, Ground; SIGNATURE SELECTS Chili Powder; El Guapo Garlic Powder; Chicken Breast Skewer; Morton Iodized Salt, 26 Ounce; think! High Protein Bar, 20g Protein, Creamy Peanut Butter; Talking Rain AQA Water, 9.5 pH; Califia Farms Salted Caramel Cold Brew Coffee with Almondmilk; O Organics Soy Sauce, Organic, Less Sodium; O Organics Maple Syrup, Organic, 100% Pure; Christopher Ranch Garlic & Ginger Stir Fry; El Guapo® Crushed Red Chili Pepper

If using uncooked rice, cook according to instructions in notes.

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Preheat oven to 400°F.
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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.

Thai Peanut Sweet Potato & Chicken Buddha Bowl

Serves 4

5 mins prep

20 mins cook

25 mins total

What you need

Sweet Potato & Broccoli:

Chicken:

Peanut Sauce:

How to make

Available coupons from Hayl's Kitchen