Tahini Buffalo Chicken Bowl

Name: Tahini Buffalo Chicken Bowl
Cook time: 30
Ingredients: 1 1/4 cups Dry Jasmine Rice; 1 head Broccoli; 2 small Sweet Potatoes; 1/4 cup Extra-Virgin Olive Oil; 1/2 tsp Sea Salt; 1/4 tsp Black Pepper; 1/3 cup Tahini; 2 Tbsp Hot Sauce; 1 Tbsp Fresh Lime Juice; 1 tsp Honey; 4-5 Tbsp Water; 1/2 tsp Kosher Salt; 4 cups Cooked, Shredded Chicken; 1/2 cup Goat Cheese; 1/4 cup Fresh Cilantro

Recipe by Jaclyn Irwin

Ingredients

Cook Time

30m

Prep Time

15m

Ingredients

Serves 04

These loaded chicken, rice and veggie bowls are perfect for using up leftovers and meal prepping. Top with a delicious buffalo tahini sauce, goat cheese and cilantro.

Instructions

1
Cook the rice according to package directions and set aside.
2
Preheat the oven to 425℉.
3
Place the broccoli and sweet potatoes on a sheet pan(s) and toss with the oil, salt and pepper. Toss well and be sure to spread everything out evenly.
4
Transfer to the oven and bake for 20 minutes. Remove from the oven and set aside the broccoli, it should be fork tender and browned. Return the sweet potatoes to the oven and bake for an additional 10 minutes or until cooked through.
5
Meanwhile, in a bowl, combine the tahini, hot sauce, lime juice, and honey. Start whisking, it will be very clumpy. Slowly drizzle in the water (starting with the lesser amount) while whisking. Whisk until smooth and it reaches your desired consistency, adding more water as necessary. Season with ½ tsp of salt.
6
Assemble the bowls by dividing the rice, chicken, broccoli and sweet potatoes. Drizzle with the tahini sauce and garnish with goat cheese and cilantro. Enjoy!

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