Chicken & Sweet Potato Bowl with Sriracha Aioli

Chef

Rochelle

INGREDIENTS

Makes 5 portions.

3 Sweet Potato, peeled, large dice
To Taste Salt & Pepper
1 inch piece Fresh Ginger, minced
10 mL (2 tsp) Garlic Powder, divided
250 g Sticky or Jasmine Rice, dry
125 mL (1/2 cup) Rice Vinegar
30 mL (2 Tbsp) Sriracha Chili Sauce or to taste
125 mL (1/2 cup) Mayonnaise
30 mL (2 Tbsp) Water
To Taste Onion Powder
15 mL (1 Tbsp) Sesame Seeds
375 mL (1 ½ cups) Red Cabbage, Shredded
250 g Edamame, shelled
30 mL (2 Tbsp) Soy Sauce
600 g (1 ¼ lbs) Chicken Breast, boneless, skinless
3 Green Onions, sliced
1-2 Avocadoes, julienned

PREPARATION

  1. Prepare sweet potatoes. Place in a bowl. Add salt and pepper, ginger, onion & 1/3 of the garlic powder. Toss to coat. Roast until tender.
  2. Cook rice as per instructions on box. Stir in half of the rice vinegar & salt to taste. Cover and Keep hot.
  3. In a bowl, combine chili sauce 1/2 of the remaining garlic powder, remaining rice vinegar, mayonnaise and water. Set aside. Refrigerate.
  4. In a bowl, combine oil, remaining garlic powder, onion powder, salt, pepper and sesame seeds.
  5. Saute cabbage and edamame until cabbage is al dente. Remove from heat and add soy sauce.
  6. Roast chicken and keep hot.

ASSEMBLE

Rice Base
Sliced Chicken
Sliced Avocado
Cabbage + Edamame
Diced Sweet Potato
Drizzle of Chili Aioli