Chicken Veggie and Brown Rice Bowls with Peanut Dressing

Cook's Notes:  Chicken Veggie Bowls have the perfect blend of flavors. When all the different textures come together it’s oh so satisfying. These bowls are packed with nutrition plus they are so hearty and filling. They do have a few steps but well worth the effort. Recipe serves 4 and was adapted from cookingclassy.com
Cooking Tips: Use a rotisserie chicken or make chicken day before for easier assembly. Use Minute Brown Rice.

Chicken Veggie and Brown Rice Bowls with Brown Rice and Peanut Dressing

Bowls Ingredients:

• 4 cups cooked brown rice
• 3 cups cooked chicken 
• 1 cup sweet mini red and yellow peppers
• 3 cups roasted sweet potatoes
• 1/2 cup chopped peanuts

Sweet Potato Ingredients:

• 2 medium sweet potatoes, diced
• 1-1/2 TB. olive oil
• 1/2 tsp. each cumin, ground coriander, paprika, cinnamon
• 1/4 tsp. dried ginger  

Dressing Ingredients:

• 1/3 cup creamy peanut butter
• 3 TB. water
• 2 TB. fresh lime juice
• 1- 1/2 TB. rice vinegar
• 1- 1/2 TB. soy sauce
• 2 TB. honey
• 1-1/2 TB. packed brown sugar
• 1-1/2 tsp. sesame oil
• 1 tsp. sriracha
• 1 tsp. peeled and finely minced ginger or 1/2 tsp. ginger

Directions:

• Line a baking sheet with parchment paper. Toss diced sweet potatoes and peppers with spices and olive oil. Roast at 425 degrees for 15-20 minutes. 
• Divide bowl ingredients (cooked chicken, rice, sweet potatoes and peppers) among 4 bowls. 
• In a mixing bowl whisk together all dressing ingredients until well combined or use a blender and pulse a few times. The dressing is thick. Use creamy peanut butter not chunky. 
• Spoon dressing over chicken bowl mixture and toss to coat. Garnish with chopped peanuts.