Sunday, March 14, 2021

Buddha Bowls

Ingredients:

1 sweet potato cut into 1/2-inch cubes
1 large red onion, sliced
3 tbsp. extra-virgin olive oil, divided
Salt and pepper
1 lb. boneless, skinless chicken breasts
1 small clove garlic, minced
2 tbsp. creamy peanut butter
1/4 c. Juice of 1 lime
1 tbsp. soy sauce
1/2 tbsp. honey
1 tbsp. toasted sesame oil
1 c. brown rice
1 avocado, thinly sliced
2 c. baby spinach

Garnish:


Freshly chopped cilantro, for garnish
Sesame seeds

Instructions:

1. Preheat oven to 425°. On a large baking sheet, toss sweet potatoes and onion with 1 tablespoon of oil and season with salt and pepper. Bake until tender, 20 to 30 minutes.

2. In Instant Pot, combine one cup of water with one cup of rice. Cook on high pressure for 24 minutes, then natural release fo 11-18 minutes.

3. Season chicken with Montreal seasoning and grill or bake in oven.

4. In a small bowl, whisk together garlic, peanut butter, lime juice, soy sauce, and honey. Whisk in sesame oil and 1 tablespoon olive oil until smooth.

5. Divide rice among four bowls and top each with sweet potato mixture, chicken, avocado, and baby spinach. Sprinkle with cilantro and sesame seeds and drizzle with dressing before serving.


Original recipe: https://www.delish.com/cooking/menus/recipes/a50768/buddha-bowls-recipe/

No comments: