Ingredients:

  • 2 large Sweet Potatoes (600g), peeled and cubed into 1/2-inch pieces
  • 2 cups (150g) Broccoli florets, cut into bite-sized pieces
  • 2 tbsp (30ml) Avocado oil
  • 1 tsp (5g) Smoked paprika
  • 0.5 tsp (2.5g) Garlic powder
  • 1.5 lbs (680g) Boneless, skinless chicken breasts, cut into 1-inch strips
  • 0.5 cup (120ml) BBQ sauce
  • 1 tbsp (15ml) Olive oil
  • 1 tsp (5g) Onion powder
  • 0.25 cup (40g) Red onion, thinly sliced
  • 1 ripe Avocado, sliced
  • 0.5 cup Fresh cilantro, chopped
  • 2 cups (300g) Cooked jasmine rice
  • Salt and black pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). In a large bowl, toss the cubed sweet potatoes with avocado oil, smoked paprika, garlic powder, salt, and pepper.
  2. Spread sweet potatoes in a single layer on a rimmed baking sheet. Roast for 15 minutes until the potatoes are tender and the broccoli edges begin to char.
  3. Add broccoli florets to the tray, spray lightly with oil, and roast for an additional 2 minutes until vegetables are golden and charred.
  4. While vegetables roast, heat olive oil in a skillet over medium-high heat. Season chicken strips with onion powder and salt. Sear for 5-6 minutes until golden brown on all sides.
  5. Pour BBQ sauce over the chicken in the skillet. Toss for 60-90 seconds until the sauce reduces into a thick glaze.
  6. Assemble the bowls by dividing the rice, roasted potatoes, broccoli, and chicken into four containers. Top with red onion, sliced avocado, and fresh cilantro.