Peanut Satay Power Bowl


This colourful power bowl hits all the flavour profiles; savoury and sweet with just the right amount of crunch. It is meal prep friendly and makes for excellent leftovers if you are batch cooking.


large sweet potato, peeled and cut into 1/2-inch cubes
large red onion, diced
2.5 tbsp. extra-virgin olive oil, divided
ground black pepper
1 lb. boneless, skinless chicken breasts
1/4 tsp. garlic powder
1/4 tsp. ground ginger
small clove garlic, minced
3 tbsp. natural peanut butter (or allergy friendly substitution)
1/4 c. Juice of 1 lime
1 tbsp low-sodium soy sauce
1.5 tbsp honey
1 tbsp sesame oil
4 c. cooked quinoa
avocado, thinly sliced
2 spinach
1 cup cherry tomatoes, sliced in half
1 tbsp. freshly chopped cilantro, for garnish
1 tbsp. hemp hearts, for garnish 


  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, ~25 minutes.
  2. Meanwhile, in a large skillet over medium- high heat, heat 1/2 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. Add additional water to thin out if it’s too thick.
  4. Divide quinoa among four bowls and top each with the sweet potato mixture, chicken, avocado, tomatoes and baby spinach. Sprinkle with cilantro and hemp hearts. Drizzle with dressing before serving.


Substitutions are welcome! Feel free to substitute the chicken with tofu, tempeh, falafel or another plant-based alternative. For the omnivores, turkey breast, pork or beef slices will also fit the bill here. Almost ANYTHING goes well with this peanut sauce.

Keywords: power bowl, macro bowl, buddha bowl, peanut satay bowl, meal bowl, peanut sauce