Ingredients
Equipment
Method
- Rinse the brown rice under cold water. In a medium saucepan, combine the rinsed rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until the rice is tender and the liquid is absorbed. Let it sit, covered, for 5 minutes before fluffing with a fork.1 ½ cups uncooked brown rice, 3 cups low-sodium chicken broth
- While the rice cooks, preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper on a baking sheet. Spread them in a single layer and roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.2 medium sweet potatoes, 1 tablespoon olive oil, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, salt and freshly ground black pepper
- While the sweet potatoes are roasting, season the chicken pieces with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through.1 pound boneless, skinless chicken breasts or thighs, salt and freshly ground black pepper, 1 tablespoon olive oil
- Combine the drained soaked cashews, ¼ cup water, nutritional yeast, lemon juice, Dijon mustard, garlic powder, salt, and pepper in a high-speed blender. Blend until completely smooth and creamy, adding more water a tablespoon at a time if needed to achieve your desired sauce consistency.½ cup raw cashews, ¼ cup water, 1 tablespoon nutritional yeast, 1 tablespoon lemon juice, ½ teaspoon Dijon mustard, pinch garlic powder, salt and pepper
- Divide the cooked brown rice among your serving bowls. Top each bowl with the roasted sweet potatoes and cooked chicken. Drizzle generously with the creamy cashew sauce. Garnish with your favorite toppings like fresh cilantro, sliced avocado, and toasted pumpkin seeds. Add a kick with a swirl of sriracha if you like.1 ½ cups uncooked brown rice, 2 medium sweet potatoes, 1 pound boneless, skinless chicken breasts or thighs, fresh cilantro, sliced avocado, toasted pumpkin seeds (pepitas), sriracha or your favorite hot sauce
Notes
Allow the assembled bowls or individual components to cool completely before storing. Store in airtight containers in the refrigerator for up to 3-4 days. Keep the cashew sauce separate if possible for the best texture upon reheating.
