Asian

Sweet potato buddha bowl is for Dinner.

Sweet potato buddha bowl takes 15 minutes to prepare.

Sweet potato buddha bowl takes 30 minutes to cook.

Sweet potato buddha bowl makes 4 servings.

The ingredients for Sweet potato buddha bowl are:

1 large sweet potato, peeled and cut into 1/2" cubes
1 large red onion, diced
4 tbsp. olive oil, divided
kosher salt
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. 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 avocado, thinly sliced
4 c. cooked brown rice

Here is how you make Sweet potato buddha bowl:

Preheat oven to 425 degrees F. Spread sweet potatoes and red onions onto a large baking sheet. Drizzle with about 1 tablespoon of olive oil. Season with salt and pepper and toss to coat. Bake for 20-25 minutes, until the sweet potatoes are tender.Meanwhile, make chicken. Heat 1 tablespoon of olive oil in a large skillet. Season chicken all over with salt, pepper, garlic powder and ground ginger. Add chicken to skillet and cook for 6-8 minutes per side, or until cooked through. Let rest for 10 minutes, then cut each breast into 1" pieces.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.Divide rice between bowls. Top with sweet potatoes, chicken, avocado and baby spinach. Sprinkle with cilantro and sesame seeds and drizzle dressing on top.Serving Size: 1/4 of recipeNumber of Servings: 4Recipe submitted by SparkPeople user MDMAEDER.

The nutritional information for Sweet potato buddha bowl is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 712.7

• Total Fat: 33.5 g
• Cholesterol: 70.2 mg
• Sodium: 280.6 mg
• Total Carbs: 69.3 g
• Dietary Fiber: 9.8 g
• Protein: 35.7 g

Sweet potato buddha bowl is Asian cuisine.