Buddha Bowl With Sunbutter Thai Sauce Recipe

Name: Buddha Bowl With Sunbutter Thai Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sweet potato large, peeled and cut into 1/2-inch cubes; 1 red onion large, diced; 4 tablespoons olive oil divided; kosher salt; chicken; chicken; freshly ground black pepper; 1 pound boneless skinless chicken breast; 1/2 teaspoon garlic powder; 1/2 teaspoon ground ginger; 1 garlic clove small, minced; 1 tablespoon soy sauce; 2 tablespoons SunButter any smooth variety; 1 tablespoon honey; 1/4 cup lime juice; 1 tablespoon sesame oil; 2 cups cooked brown rice; 2 cups baby spinach; 1 avocado thinly sliced; chopped cilantro for garnish; roasted sunflower seeds for garnish

Servings: persons

1 sweet potato large, peeled and cut into 1/2-inch cubes
1 red onion large, diced
4 tablespoons olive oil divided
kosher salt
chicken
chicken
freshly ground black pepper
1 pound boneless skinless chicken breast
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1 garlic clove small, minced
1 tablespoon soy sauce
2 tablespoons SunButter any smooth variety
1 tablespoon honey
1/4 cup lime juice
1 tablespoon sesame oil
2 cups cooked brown rice
2 cups baby spinach
1 avocado thinly sliced
chopped cilantro for garnish
roasted sunflower seeds for garnish

1
Heat oven to 425u00b0F.
2
Spread sweet potatoes and red onions onto a large baking sheet. Drizzle with about 1 tablespoon of olive oil. Season with salt and pepper and toss to coat. Bake for 20 to 25 minutes, until the sweet potatoes are tender.
3
While potatoes are roasting, heat 1 tablespoon of olive oil in a large skillet. Season chicken all over with salt, pepper, garlic powder, and ground ginger. Add chicken to skillet and cook for 6 to 8 minutes per side, or until cooked through. Remove from skillet to plate and let rest for 10 minutes, then cut each breast into 1-inch pieces.
4
To make dressing whisk together garlic, soy sauce, SunButter, honey, and lime juice until evenly combined. Whisk in sesame oil and 1 tablespoon olive oil until smooth.
5
Put 1/2 cup rice in each bowl. Top with roasted sweet potatoes, chicken, baby spinach and avocado. Drizzle with dressing and sprinkle with cilantro and sesame seeds.

825

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 sweet potato large, peeled and cut into 1/2-inch cubes, 1 red onion large, diced, 4 tablespoons olive oil divided, kosher salt, and more.

Yes, Buddha Bowl With Sunbutter Thai Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Buddha Bowl With Sunbutter Thai Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions