Servings: 4-6 servings 1x
Ingredients
For The Bowls:
- 3 teaspoons avocado oil, divided
- 1 medium sweet potato, peeled and cubed to ½ -inch pieces
- 3 cups fresh broccoli florets
- 1 15-ounce can chickpeas, drained and rinsed
- 1 lb raw chicken breast, cubed into 2-inch pieces
- ¼ teaspoon fine salt
- ⅛ teaspoon black pepper
- ⅓ cup dry roasted peanuts
- ¼ cup roughly chopped fresh cilantro
For The Peanut Sauce:
- ⅓ cup natural peanut butter
- ¼ cup coconut aminos (may sub tamari)
- 3 tablespoons lime juice
- 2 teaspoons rice vinegar
- 1 ½ teaspoons toasted sesame oil
- 1 teaspoon minced fresh ginger (may sub ¼ teaspoon ground ginger)
- 1 clove garlic, minced (may sub ½ teaspoon garlic powder)
- ½ teaspoon red pepper flakes
- ¼ teaspoon fine salt
- Warm water if needed
Instructions
- Preheat the oven to 350°F.
- To a large baking sheet, add the sweet potatoes, broccoli, drained chickpeas, and 2 teaspoons avocado oil. Toss to coat then spread out on one-half of the baking sheet.
- On the other half of the baking sheet, add the cubed chicken and remaining avocado oil, and the salt and pepper. Toss to coat then spread out evenly.
- Bake for 15-18 minutes or until sweet potatoes are fork-tender with crispy outer edges and chicken is cooked to 165°F internal temperature. Remove from the oven.
- While sweet potatoes and chicken are baking make the peanut sauce. In a small jar or bowl combine all sauce ingredients and whisk together until smooth. Add a little water if needed (this will depend on the consistency of the peanut butter you use).
- Divide the roasted sweet potatoes, broccoli, chickpeas, and chicken between 4-6 bowls. Top with peanut sauce and toss to lightly coat. Top with dry roasted peanuts and fresh cilantro and more sauce, if desired.
Nutrition Information
- Serving Size: 1/6 of the recipe
- Calories: 431
- Fat: 24 g
- (Sat Fat: 3 g)
- Sodium: 584 mg
- Carbohydrate: 28 g
- (Fiber: 7 g
- Sugar: 8 g)
- Protein: 29 g
- Cholesterol: 54 mg