748- Chicken Buddha Bowl / بوذا بوول بالدجاج

Ingredients

Bowl Ingredients:
1/2 cup cooked rice
1 bundle of spinach, roughly chopped
1/2 medium red onion, thinly sliced
1 chicken breast, roasted and sliced
2 tablespoons olive oil
2 small sweet potatoes, peeled and cubed
Salt and pepper, to taste

Chickpeas Ingredients:
240 grams (8.5 oz.) chickpeas can, drained
1 tablespoon olive oil
1 teaspoon ground cumin
1/4 teaspoon chili powder
3/4 teaspoon garlic powder
Salt and pepper, to taste

Dressing Ingredients:
1 cup plain yogurt
1 teaspoon ground cumin
1/4 teaspoon chili powder
3/4 teaspoon garlic powder
Salt and pepper, to taste

Directions

Step 1: Making The Dressing
1- Combine all the ingredients of the dressing in a bowl. Using a fork, mix well until all ingredients are well combined. Place in the fridge until ready to serve.

Step 2: Making The Chickpeas
1- In a medium bowl, place the drained canned chickpeas and toss with the seasoning and olive oil.
2- Heat a large skillet over medium heat and sauté the chickpeas for 5 minutes while stirring frequently.
3- Once the chickpeas are browned and fragrant, remove from heat and set aside.

Step 3: Making The Buddah Bowl
1- In a large skillet on medium-high heat, heat 1 tablespoon of olive oil. Add the red onion and sauté for about 2 minutes, until it becomes tender. Set aside.
2- In the same skillet, add the spinach. Cook on medium heat for 3 minutes until they are completely wilted.
3- Arrange the sweet potatoes in an oven pan covered with parchment paper. Drizzle 1 tablespoon of olive oil.
4- Bake the sweet potatoes for 30 minutes in a preheated oven to 180 C / 356 F then set aside.
5- In a large bowl (or take away box for an office lunch), first place the cooked rice. Top the rice with the chicken breast, spinach, onions, chickpeas, and sweet potatoes.
6- When ready to eat, add the sauce, mix, and enjoy!