Buddha Bowl

Serves 4

prepPreheat oven to 425°F / 220°C
1 large sweet potato, diced	Toss sweet potato & onion with oil, salt, pepper	Bake 425°F / 220°C, 20–25 min	Assemble bowls & drizzle dressing
1 large red onion, diced
2 tablespoons / 30 ml olive oil, divided
kosher salt to taste
freshly ground black pepper to taste
3 cups / 710 ml chicken broth	Simmer broth & quinoa, 15–20 min
1 ½ cups / 280 g quinoa
2 cloves garlic, minced	Sauté garlic & ginger, cook chicken, 12–13 min total
1 tablespoon / 15 g minced fresh ginger
1 pound / 450 g skinless, boneless chicken breasts
¼ cup / 60 ml lime juice	Whisk lime juice, peanut butter, soy, honey, garlic
2 tablespoons / 30 g creamy peanut butter
1 tablespoon / 15 ml soy sauce
1 tablespoon / 15 g honey
1 tablespoon / 15 ml sesame oil
1 clove garlic, minced
2 cups / 60 g baby spinach
1 avocado, peeled, pitted, and thinly sliced
1 tablespoon / 3 g chopped fresh cilantro
1 teaspoon toasted sesame seeds

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