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Chicken Veggie and Brown Rice Bowls

Chicken Veggie and Brown Rice Bowls combine tender chicken, roasted sweet potatoes, and brown rice.
Finished with a creamy homemade peanut sauce.
Perfect for healthy dinners and meal prep.
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Prep Time 15 minutes
Course Main Course
Cuisine American-inspired

Ingredients
  

Bowls

  • 1 cup brown rice
  • 2 cups shredded rotisserie chicken breast
  • 2 medium sweet potatoes peeled and diced into small cubes
  • 1½ tablespoons olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cinnamon
  • Salt to taste
  • Freshly ground black pepper to taste
  • ½ large red bell pepper thinly sliced and cut into matchsticks
  • ½ cup fresh cilantro chopped
  • ⅓ cup peanuts chopped

Peanut Sauce

  • ⅓ cup creamy peanut butter
  • 1½ tablespoons honey
  • 1 tablespoon fresh lime juice
  • 1 tablespoon soy sauce
  • 1 teaspoon minced garlic
  • 2 teaspoons fresh ginger peeled and minced
  • 1 teaspoon sriracha or more to taste
  • 3 tablespoons water

Instructions
 

  • Cook the brown rice according to the package directions in lightly salted water. Set aside once cooked.
  • Preheat the oven to 425°F (220°C). Lightly coat a large rimmed baking sheet with non-stick cooking spray.
  • Place the diced sweet potatoes on the baking sheet. Drizzle with olive oil and toss to coat evenly.
  • Sprinkle the sweet potatoes with cumin, coriander, cinnamon, salt, and black pepper. Toss again until evenly coated.
  • Spread the sweet potatoes into a single layer and roast for approximately 20 minutes, stirring halfway through cooking, until tender and lightly browned.
  • While the sweet potatoes are roasting, prepare the peanut sauce by whisking together the peanut butter, honey, lime juice, soy sauce, garlic, ginger, sriracha, and water until smooth.
  • If desired, warm the sauce in the microwave for 20 to 30 seconds for a thinner consistency.
  • Assemble the Chicken Veggie and Brown Rice Bowls by dividing the cooked rice among four serving bowls.
  • Top each bowl with shredded chicken, roasted sweet potatoes, red bell pepper, and cilantro.
  • Drizzle generously with the peanut sauce and finish with chopped peanuts.
  • Serve warm and enjoy.

Notes

  • Swap brown rice for quinoa or cauliflower rice.
  • Almond butter can replace peanut butter if needed.
  • Fresh parsley can be used instead of cilantro.
  • Add avocado slices for extra creaminess.
  • Serve with lime wedges for a fresh citrus finish.