Prep Time: 15 minutes

Serving: 2

A Word From The Cook

Well this is a Restaurant Worthy dish!

Ingredients

• 1 Sweet Potato, peeled and cut into 1/2 inch cubes
• 1 Purple Sweet Potato, peeled and cut into 1/2 inch cubes
• 1/2 Purple Onion, medium dice
• 4 cloves of Garlic, halved
• 1 Red Bell Pepper (quartered)
• 1 Yellow (or Orange) Bell Pepper (quartered)
• 1 Large Porobello Mushroom (sliced)
• 2 TBSP Olive Oil
• 4-5 grinds of Salt
• 5-6 grinds of Pepper
• 2 Boneless / Skinless Chicken Breasts
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp ground ginger
• 3/4 rice, cooked as per instructions.

Sauce:

• 1 garlic clove
• Juice of 1 lime
• 2 Tbsp creamy peanut butter
• 1 Tbsp honey
• 1 Tbsp reduced-sodium soy sauce
• 1 Tbsp sesame oil

Garnishes

• 2 Cups fresh Spinach
• 1 Avocado, sliced
• 1 Tbsp Cilantro Leaves
• 1/4 cup peanuts (dry roasted)
• 1/4 cup Roasted Chick Peas (see picture)

Instructions

1. Preheat Oven to 400° F
2. Toss Sweet Potatoes, Onion and Garlic Cloves in 1 TBSP of  olive oil.  Season with Salt and Pepper.    Place on a baking sheet.
3. Bake for 20-25 minutes, until the vegetables are tender.
4. Toss the Peppers and Portobello’s in 1 TBSP of olive oil
5. Bake these for 15 minutes.
6. BBQ the Chicken Breasts seasoned with garlic, onion powder & ginger for about 10 minutes per side.   Meat thermometer should read 165°. Remove to a cutting board, cover and let rest for about 10 minutes.   Thinly slice just before serving.
7. In a small bowl, whisk together garlic, lime juice, peanut butter, honey and soy sauce.   Once smooth, add sesame and remaining 1 tbsp of olive oil.
8. Divide rice between 2 bowls, top with potato mixture, chicken, avocado, spinach, chick peas.
9. Sprinkle with Cilantro and Peanuts.   Drizzle with dressing.
10. Enjoy.