Buddha bowls by A Dietitian and A Photographer

Photo Credit: A Dietitian and A Photographer

Photo Credit: A Dietitian and A Photographer

Serves 4

1 large sweet potato, washed and cut into small cubes
1 red onion, cut into thin wedges
Olive oil
1 ½ - 2 cups brown rice
2 chicken breasts, cut into thin strips
1 tsp paprika
1 tsp minced garlic
1 tbsp soy sauce
2 tbsp crunchy 100% peanut butter
1 tbsp honey
Juice of one lime
Approx ½ cup extra virgin olive oil
1 avocado
2 cups spinach, roughly chopped
Coriander (optional)

Preheat oven to 190°C.

Combine the sweet potato, onion and olive oil on a baking tray and season with salt and pepper. Bake for about 20-30 minutes or until tender and golden brown.

Meanwhile, cook the rice according to packet instructions.

In a frypan over high heat, heat a drizzle of olive oil before adding the chicken. Sprinkle with the paprika and cook, tossing, until golden brown and cooked through. Set aside.

To make the dressing, combine the garlic, soy sauce, peanut butter, honey, lime juice. Whisk in enough olive oil to reach your desired consistency (I like it thick but pourable).

To serve, place rice in the bottom of bowls and top with spinach. Place chicken, sweet potato and sliced avocado next to each other on top. Drizzle with dressing and garnish with coriander.

A Dietitian and A Photographer is a gorgeous website created by high school friends Sophie and Emma. They are currently working on a cookbook together, they love collaborating with other women in food and you can check out their website https://adietitianandaphotographer.com