Sweet potato chicken Buddha bowl with peanut dressing

Ingredients for 1 servings:

• e.g. iceberg lettuce
• e.g. arugula
• 200 g sweet potatoes
• 1 carrot(s)
• e.g. cucumber(s)
• e.g. peanuts
• ½ bell pepper(s), red
• 150 g chicken breast
• 2 tbsp peanut butter
• 1 lemon(s), juice
• 1 tbsp soy sauce
• 6 tbsp water
• e.g. chili powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Peel the sweet potato and cut into bite-sized cubes. Boil in water for about 10-12 minutes and set aside to cool. Wash the chicken breast and sear it whole in a pan. Set aside to cool. Once cool enough to handle, cut the meat into strips. Wash the iceberg lettuce and arugula, drain well, and cut into smaller strips. Cut the cucumber into small strips. Peel and grate the carrot. Dice half the bell pepper. Chop the peanuts. Now start layering in a bowl/Tupperware container; you can do this however you like best. I start with the iceberg lettuce and arugula, then layer the sweet potato on one side, the grated carrots on the other, and add the remaining vegetables, i.e. the bell pepper and cucumber, wherever there is still space. Place the chicken strips and peanuts in the middle. For the dressing, combine 2-3 tablespoons of peanut butter (depending on how strong you want the flavor or the ratio of peanut butter to soy sauce), the juice of one lemon, 1 tablespoon of soy sauce, 6 tablespoons of water, and chili seasoning, if desired, and drizzle over the Buddha Bowl. You can also add crushed peanuts to the dressing for an extra bite, if desired!