Chicken Veggie and Brown Rice Bowls with Peanut Sauce

Ingredients

• 1 cup brown rice
• 2 cups shredded rotisserie chicken breast
• 2 medium, 22 oz sweet potatoes, peeled and diced into small cubes
• 1 1/2 Tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground cinnamon
• Salt and freshly ground black pepper
• 1/2 large red bell pepper, thinly sliced then chopped into matchsticks
• 1/2 cup cilantro
• 1/3 cup peanuts, chopped
• 1/3 cup creamy peanut butter
• 1 1/2 Tbsp honey
• 1 Tbsp fresh lime juice
• 1 Tbsp soy sauce
• 1 tsp minced garlic
• 2 tsp peeled and minced fresh ginger
• 1 tsp sriracha, or more to taste
• 3 Tbsp water

Directions

1. Cook the rice in salted, boiling water, following the package instructions. While it cooks, heat the oven to 425 degrees. Coat a rimmed 18 by 13-inch baking sheet with non-stick cooking spray; a dark pan is great here if you have one, since it helps the sweet potatoes take on more color.
2. Pile the sweet potatoes onto the prepared baking sheet, add the olive oil, and toss to coat. Scatter the cumin, coriander, cinnamon, salt, and pepper over the top, then toss again so the seasoning is distributed evenly. Arrange the potatoes in a single layer and roast until tender, about 20 minutes, turning them once midway through. While they roast, make the peanut sauce.
3. Divide the rice among 4 serving bowls. Add the chicken, sweet potatoes, bell pepper, and cilantro on top. Spoon the peanut sauce over everything, finish with the peanuts, and serve warm.
4. For the peanut sauce: Whisk all of the sauce ingredients together until smooth. Right before serving, warm it in the microwave for 20 – 30 seconds if you’d like it warmer and a little looser.