Buddha Bowl with
Chicken, Spinach and Peanut Sauce

1 Large Sweet Potato, In 1/2 inch Cubes	Thai Peanut Sauce
1 Large Red Onion, Sliced in Wedges	Garlic Cilantro Lime Rice
Olive Oil	2 Cups Baby Spinach
Salt	Fresh Pineapple, Sliced
1 Pound Chicken Breasts, Cubed	Avocado, Sliced
1/2 Teaspoon Ginger	2 Tablespoons Sesame Seeds, Toasted
1/2 Teaspoon Garlic Powder

Preheat oven to 425 degrees. Spread sweet potatoes and onions onto a large baking sheet. Drizzle with olive oil and season with salt. Toss to coat. Bake for 20 to 25 minutes until the sweet potatoes are tender.

Prepare Peanut Sauce.

Heat some oil in a large skillet. Toss chicken with ginger, garlic, salt and pepper to taste. Add chicken to skillet and cook through. Toss with peanut sauce.

Prepare Garlic Cilantro Lime Rice.

Put prepared rice in bottom of bowl. Top with baby spinach. In one quadrant, place chicken in peanut sauce. Next to it place the sweet potatoes and red onion, then the pineapple and avocado. Drizzle with extra peanut sauce, if desired. Sprinkle with toasted sesame seeds.

2017 Adapted Recipe - April Ferre - From "Delish," www.delish.com

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"This is one of the best meals I've made in a long time.  Lots of wonderful flavors and don't skip the pineapple!  It makes the dish.  You can substitute white or brown rice if you'd like, but if you do, add some cilantro to bowl somewhere else." - April Ferre

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