This bowl was inspired by one of our "go to, dinners", jerk chicken and sweet potatoes. Who doesn't love a sweet & spicy combo, am I right?! I had leftovers from this meal one day for lunch that I threw together with some massaged kale and dried cranberries and the result was pretty magic. I knew I needed to make an official bowl of it!
So I charred up some broccolini in the cast iron, chopped a little radicchio for colour and topped everything with a delicious maple mustard dressing and pumpkin seeds and voila! The result is a nutrition dense, protein rich, Buddha Bowl that is sweet, spicy and tart - all the good things!
Here's what you need to make the bowl (yields 3-4 bowls):
2 organic chicken breasts or 4 skinless, boneless chicken thighs
2 Japanese yams (or standard sweet potatoes, or mix)
1 head broccolini (or standard broccoli )
1 head red kale
1 head radicchio
2-3 tbsp. dried cranberries
Pumpkin seeds, walnuts to garnish
Optional (as shown): 1 dollop of beet hummus
Here’s what you need to make the dressing (yields 3-4 bowls):
9 tbsp. EVO or avocado oil
2-2.5 tbsp. maple syrup (depends how sweet you like it)
2 tbsp. apple cider vinegar (ACV)
2 tsp. Dijon or Keens hot mustard
2 tsp. dried dill
Salt & pepper to taste
Here's what to do:
Chop your yams or sweet potatoes into small cubes, coat in EVO and a pinch of S&P, then roast on 425F for 30-35 mins or until edges are browning.
While potatoes are roasting, cook chicken on gr