Cashew Chicken Sweet Potato Bowl
Cashew Chicken Sweet Potato Bowl is a high protein dinner with tender chicken, roasted sweet potatoes, vegetables, and a savory cashew sauce.
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Equipment
Ingredients
For the Sweet Potatoes:
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 teaspoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Chicken:
- 1½ pounds boneless skinless chicken breasts cut into 1-inch pieces
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 small zucchini cut into bite-sized pieces
- 1 red bell pepper cut into bite-sized pieces
- 3 sliced green onions
- ½ cup unsalted roasted cashews
For the Sauce:
- ¼ cup low-sodium soy sauce
- 3 tablespoon water
- 2 tablespoon honey
- 1 tablespoon rice vinegar
- 2 teaspoon sesame oil
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Place the sweet potatoes in a large mixing bowl. Add 2 teaspoons olive oil, garlic powder, salt, and black pepper, then toss to coat.
- Spread the sweet potatoes in a single layer on the prepared baking sheet.
- Bake for 25 to 30 minutes, turning halfway through, until tender and lightly browned.
- Add the soy sauce, water, honey, rice vinegar, sesame oil, garlic, ginger, and cornstarch to a small bowl. Whisk until smooth.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the chicken and season with salt and black pepper. Cook for 6 to 8 minutes, stirring occasionally, until browned and the internal temperature reaches 165°F.
- Add the zucchini and red bell pepper. Cook for 4 to 5 minutes, stirring occasionally, until crisp-tender.
- Reduce the heat to medium.
- Whisk the sauce again, then pour it into the skillet. Cook for 2 to 3 minutes, stirring frequently, until thickened.
- Add the cashews and green onions. Stir until heated through.
- Divide the roasted sweet potatoes among 4 bowls. Spoon the cashew chicken mixture over the top.
Notes
Tips and Tricks
Cut the sweet potatoes evenly - Keeping the cubes close to the same size helps them finish roasting at the same time. Give the chicken some room - An overcrowded skillet can cause the chicken to steam instead of brown. Whisk the sauce before adding it - Cornstarch settles quickly, so give the sauce another quick whisk right before it goes into the skillet. Keep the vegetables crisp - Stop cooking once the zucchini and bell pepper are tender but still have a little bite.Storing and Reheating
Refrigerator - Store leftovers in an airtight container for up to 4 days. Meal prep - Divide the sweet potatoes and cashew chicken among individual containers for ready-to-reheat lunches. Microwave - Reheat individual servings until hot, stirring once if needed. Skillet - Warm over medium-low heat with a small splash of water to loosen the sauce.Nutrition
Calories: 525kcalCarbohydrates: 44gProtein: 43gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.02gCholesterol: 109mgSodium: 1240mgPotassium: 1349mgFiber: 5gSugar: 17gVitamin A: 17164IUVitamin C: 50mgCalcium: 74mgIron: 3mg
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