Buddha Bowls

Step 1

Preheat oven to 425°. On a large baking sheet, toss sweet

Step 2

potatoes and onion with 1 tablespoon of

Step 3

oil and season with salt and pepper.

Step 4

Bake until tender, 20 to 25 minutes. Meanwhile, in a large skillet over medium-

Step 5

high heat, heat 1 tablespoon of oil.

Step 6

Season chicken with garlic powder, ginger,

Step 7

salt, and pepper. Cook until golden and no

Step 8

longer pink, 8 minutes per side. Let

Step 9

rest 10 minutes, then slice.In a small bowl, whisk together garlic,

Step 10

peanut butter, lime juice, soy sauce, and

Step 11

honey. Whisk in sesame oil and remaining

Step 12

1 tablespoon olive oil until smooth.Divide rice among four bowls and top

Step 13

each with sweet potato mixture, chicken,

Step 14

avocado, and baby spinach. Sprinkle with cilantro and sesame

Step 15

seeds and drizzle with dressing before

Step 16

serving.