Ingredients
1cupbrown rice
2cupsrotisserie chicken breast,shredded
2ozsweet potatoes,peeled and diced into small cubes
1½tbspolive oil
1tspground cumin
½tspground coriander
¼tspground cinnamon
salt and freshly ground black pepper
½largered bell pepper,thinly sliced then chopped into matchsticks
½cupcilantro
⅓cuppeanuts,chopped
⅓cupcreamy peanut butter
1½tbsphoney
1tbspfresh lime juice
1tbspsoy sauce
1tspgarlic,minced
2tspfresh ginger,peeled and minced
1tspsriracha,or more to taste
3tbspwater
Preparation
Cook rice in salted boiling water according to directions on package.
Meanwhile, preheat oven to 425 degrees F. Spray a rimmed 18×13-inch baking sheet with non-stick cooking spray. Place potatoes in a mound on baking sheet, drizzle with olive oil and toss.
Sprinkle evenly with cumin, coriander, cinnamon, salt and pepper and toss to evenly coat. Spread into an even layer.
Roast in preheated oven for about 20 minutes until tender, tossing once halfway through.
Layer rice among 4 serving bowls. Top with chicken, sweet potatoes, bell pepper and cilantro. Drizzle over peanut sauce and sprinkle with peanuts. Serve warm.
Whisk together all ingredients. Heat in microwave just before serving for 20 to 30 seconds to warm and for a runnier consistency if desired.
