Peanut Chicken Sweet Potato and Broccoli Bowls

Peanut Chicken Sweet Potato and Broccoli bowls are loaded with fiber, protein and SO easy to make. Roasted sweet potato, broccoli and chick peas are served with leftover roasted or rotisserie chicken, drizzled with a flavorful peanut sauce and sprinkled with chopped peanuts, cilantro and sliced green onion. And bonus! it’s great for meal prepping!

Course Mains & Entrees

Cuisine Thai-inspired

Keyword beans, chicken, easy recipe, high fiber, high protein, meal prep, sweet potato

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 521

Author Laurie McNamara

Equipment

Pyrex 3-cup Rectangle Glass Food Storage Set Container (Pack of 4 Containers)

Ingredients

FOR THE BOWLS:

1 medium sweet potato
3 cups broccoli florets
1 (15 ounce) can chickpeas rinsed, drained and patted dry
1½ tablespoons avocado oil or olive oil
kosher salt
garlic powder
onion powder
12 ounces rotisserie chicken or leftover roasted
1/4 cup roasted peanuts roughly chopped
2 tablespoons finely chopped cilantro
2 green onions sliced

FOR THE PEANUT SAUCE:

1/4 cup natural peanut butter
1 teaspoon garlic paste
1 teaspoon ginger paste
3 tablespoons coconut aminos
2 tablespoons lime juice freshly squeezed
1½ teaspoons rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon sriracha or use sambal oelek

Instructions

ROAST THE VEGGIES:

Preheat your oven to 375°F (or 180°C).
Line a large rimmed baking sheet with parchment paper.
Dice up the sweet potato into 1/2-inch cubes, cut broccoli into bite-size florets and rinse and drain the chickpeas and pat dry. Then add them to the pan.
Drizzle with oil and season with a few pinches of kosher salt. Sprinkle with garlic and onion powder (I don’t measure these) and then, with your impeccably clean hands, toss each until coated and then spread evenly in the pan.
Roast on the middle rack off our preheated oven for 20 minutes, rotating the pan halfway through roasting. The sweet potatoes should be tender, the broccoli will be tender with a little bit of bite and the chicken peas firm and only mildly crunchy.

MAKE THE PEANUT SAUCE:

While the veggies and chickpeas are in the oven, make the sauce. In a bowl or liquid measuring cup, measure and add peanut butter, garlic and ginger paste, coconut aminos, lime juice, rice vinegar, sesame oil and sriracha.
Whisk well to combine and set off to the side. If the sauce seems too thick, this will depend on how thick/runny the peanut butter is, you may need to add a little bit of hot water to thin it out a tad.

BUILD THE BOWL:

Divide 3 of cooked chicken to 4 bowls and then divide and add the roasted sweet potatoes, broccoli and chickpeas. Drizzle with 2½ tablespoons of the peanut sauce and top with 1 tablespoon chopped peanuts, a sprinkle of cilantro and sliced green onions

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition