Peanut Chicken Bowl With Roasted Sweet Potato And Jasmine Rice

Prep:

1. preheat oven to 220°C
2. peel and cut sweet potato into ½\" small cubes
3. finely chop red onion
4. juice lemon
5. wash and thinly slice cucumber
6. wash and chop coriander

Method:

1. Add water with a pinch of salt and rice to a saucepan, using a ratio of 1.5 cups water to 1 cup rice. Bring to the boil, then cover with a tight fitting lid and cook on low heat for 14 minutes. Stand covered for 5 minutes, then fluff the rice with a fork.
2. On a baking sheet, toss sweet potato cubes and red onion with olive oil (0.5 tbsp/person). Season with salt, pepper, and ½ of the all-purpose seasoning. Bake for 20–25 minutes until tender.
3. Heat olive oil (0.5 tbsp/person) in a skillet over medium-high heat. Rub chicken with remaining all-purpose seasoning, salt, and pepper. Cook for 6–8 minutes per side until golden and cooked through. Rest for 5 minutes, then slice.
4. In a small bowl, whisk peanut butter, honey, soy sauce, and lemon juice until smooth. Add olive oil (0.25 tbsp/person), whisking to combine.
5. Divide cooked jasmine rice between bowls. Top with roasted sweet potato mixture, sliced chicken, cucumber, and spinach. Sprinkle with sesame seeds and chopped coriander. Drizzle with peanut dressing and serve.