Peanut Chicken Sweet Potato and Broccoli Bowl

Peanut Chicken Sweet Potato and Broccoli bowls are flavorful, loaded with fiber and protein, and quick and easy to prepare. Roasted sweet potato, broccoli and chickpeas are served with rotisserie chicken (or leftover roasted chicken), drizzled with a flavorful peanut sauce and sprinkled with chopped peanuts, cilantro and sliced green onion. And bonus! it’s also great for meal prepping! Yields 4 servings.

Meet my latest hyper fixation meal.

I’ve been prioritizing protein for a few years now, but these last few months I’ve been upping my fiber as well, which also helps to stay fuller for longer. And this bowl is something I make weekly. YES weekly. It’s so easy, incredibly flavorful and yet healthy too! All you need to do is roast a sheet pan of diced sweet potato, broccoli florets and chickpeas, divide among bowls. Then add cooked chicken (either use rotisserie or leftover roasted chicken), drizzle with a super simple peanut sauce and top with roasted peanuts, cilantro and sliced green onions.

And it’s also great for meal prepping so you have a healthy and filling meal at your fingertips.

Prepare to fall in love.

To Make These Peanut Chicken Sweet Potato and Broccoli Bowls You Will Need:

for the bowls:

• sweet potato – I usually grab a medium sized red sweet potatoes.
• broccoli –  Cut into bite-sized florets and not overly small.
• chickpeas – I use canned and give them a good rinse, drain and pat dry.
• avocado oil – Or use an oil that is safe for high temp cooking/roasting.
• kosher salt – Enhances flavors and softens the vegetable when roasting.
• garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
• onion powder – Lends bold oniony flavor.
• cooked chicken – Either use leftover roasted or rotisserie chicken.
• peanut sauce (below) – A flavorful peanut butter based sauce with lime, ginger and garlic.
• roasted peanuts – I prefer  to use lightly salted.
• cilantro – Lends a pop of brightened distinct herbaceous freshness.
• green onions – Add fresh subtle onion flavor.

for the peanut sauce:

• natural peanut butter (the kind you have to stir) – I personally love Santa Cruz dark roasted creamy peanut butter – not sponsored.
• garlic paste – Lends distint punchy flavor.
• ginger paste – Lends a pungent, spicy and sweet flavor.
• coconut aminos – Or substitute with low-sodium tamari or low-sodium soy sauce.
• lime juice (freshly squeezed) – Adds a bright pop of citrusy flavor.
• rice vinegar – Lends a subtle, sweet and tangy flavor.
• toasted sesame oil – Gives this dressing a toasty warm flavor.
• sriracha – Lends flavor with little heat.

Preheat  your oven to 375°F (or 180°C).

Line a large rimmed baking sheet with parchment paper.

Roast the Vegetables and Chickpeas:

Dice up 1 medium sweet potato into 1/2-inch cubes, cut broccoli into bite-size florets and rinse and drain 1 (15 ounce) can of chickpeas and pat dry. Then add them to the pan. Dicing your sweet potatoes small is key for having them tender in 20 minutes.

Drizzle with 1-1/2 tablespoons avocado or olive 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 fork 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 1/4 cup natural peanut butter, 1 teaspoon each garlic and ginger paste, 3 tablespoons coconut aminos, 2 tablespoons freshly squeezed lime juice, 1½ teaspoons rice vinegar, 1 teaspoon toasted sesame oil and 1 teaspoon 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 ounces of 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

So easy and SO good for you!

For Meal Prepping:

I simple weigh and divide the cooked chicken – so I can be sure I’m getting accurate protein, and then divvy up the roasted sweet potato, broccoli and chickpeas. I measure the peanut sauce into little 2 ounce containers (with lids) and divide the topping (cilantro, peanuts and green onions) into little containers or baggies.

To reheat, remove sauce and toppings. Rewarm until hot and add sauce, tossing to coat. Lastly sprinkle with toppings and enjoy!

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Enjoy! And if you give this Peanut Chicken Sweet Potato and Broccoli Bowl recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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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 & EntreesCuisine Thai-inspiredKeyword beans, chicken, easy recipe, high fiber, high protein, meal prep, sweet potato

Prep Time 20 minutes minutesCook Time 20 minutes minutesTotal Time 40 minutes minutes

Servings 4 servings
Calories 521kcal
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

  Laurie McNamaraمصدر