Buddha Bowls

Ingredients · for 4 (scales to your household)

• 1 Sweet potato $0.64
• 1 Red onion $0.60
• 3 tbsp Olive oil $0.55
• 1/2 tsp Salt $0.03
• 1/4 tsp Black pepper $0.03
• 1 lb Chicken breasts $6.80
• 1/2 tsp Garlic powder $0.07
• 1/2 tsp Ground ginger $0.01
• 1 clove Garlic $0.03
• 2 tbsp Peanut butter $0.19
• 2 tbsp Lime juice $0.41
• 1 tbsp Soy sauce $0.17
• 1 tbsp Honey $0.29
• 1 tbsp Sesame oil $0.48
• 4 cup Brown rice $3.66
• 1 Avocado $1.49
• 2 cup Baby spinach $1.69
• 1 tbsp Cilantro $0.02
• 1 tsp Sesame seeds $0.06

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Preheat oven to 425°. On a large baking sheet, toss sweet potatoes and onion with 1 tablespoon of oil and season with salt and pepper. Bake until tender, 20 to 25 minutes. Make rice now.
2. Meanwhile, in a large skillet over medium-high heat, heat 1 tablespoon of oil. Season chicken with garlic powder, ginger, salt, and pepper. Cook until golden and no longer pink, 8 minutes per side. Let rest 10 minutes, then slice.
3. In a small bowl, whisk together garlic, peanut butter, lime juice, soy sauce, and honey. Whisk in sesame oil and remaining 1 tablespoon olive oil until smooth.
4. Divide rice among four bowls and top each with sweet potato mixture, chicken, avocado, and baby spinach. Sprinkle with cilantro and sesame seeds and drizzle with dressing before serving.

Per serving