A hearty, flavor-packed bowl loaded with Daring Teriyaki Plant Chicken, roasted sweet
potatoes, avocado, and baby spinach over brown rice. Drizzled with a a delicious creamy peanut-lime dressing.
4Serves
30 minCook
10 minPrep
Preheat the oven to 425°F (220°C).
On a large baking sheet, toss the sweet potato cubes and red onion with 1 tablespoon of olive oil. Season with salt and pepper.
Bake for 20-25 minutes, or until the sweet potatoes are tender and slightly caramelized.
While the sweet potatoes are baking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the Teriyaki Plant Chicken Pieces and season with garlic powder, ground ginger, salt, and pepper. Cook for 3-4 minutes, turning occasionally, until heated through and slightly crispy. Remove from heat and set aside.
In a small bowl, whisk together the chopped garlic, lime juice, peanut butter, agave syrup, and soy sauce until smooth.
Whisk in the toasted sesame oil and the remaining 1 tablespoon of olive oil until the dressing is creamy and well combined.
Assemble the bowls: Divide the cooked brown rice among serving bowls.
Top with the roasted sweet potato and onion mixture, the cooked Teriyaki Plant Chicken, avocado slices, and baby spinach.
Sprinkle with chopped cilantro and toasted sesame seeds.
Drizzle the peanut dressing over the bowls and serve immediately.
