Rice Bowl

Rice Bowl

Dinner in a bowl provides you with a perfectly well-rounded meal. This recipe gives you a protein, vegetable, and starch, beautifully presented, all in one bowl.

Serves 4

• 5 Tbsp canola oil, divided
• 1 5-oz (140-g) pkg baby spinach leaves
• sea salt, to taste
• 2 medium red onions, sliced
• 2–3 small sweet potatoes, peeled and sliced
• ¼ tsp cayenne pepper
• 2–3 Tbsp pure maple syrup
• 1 12-oz (340-g) container cooked chickpeas
• 1 lb (450 g) thin chicken cutlets
• 1–2 Tbsp olive oil
• kosher salt, to taste
• black pepper, to taste
• chili powder, to taste
• 1 cup basmati rice, prepared according to pkg instructions

Maple Barbecue Sauce

• ¼ cup barbecue sauce
• 2 Tbsp pure maple syrup
• 2 Tbsp lime juice

Heat 1 Tbsp oil in a large skillet over medium heat. Add spinach and a pinch of salt and cook, tossing until wilted, about 1 minute. Transfer greens to a paper-towel-lined 9×13-inch (20×30-cm) pan.

Return skillet to heat. Add 3 Tbsp oil to pan. Add sliced onions and cook, stirring frequently, for 8–15 minutes. Sprinkle with salt and pepper. Using a slotted spoon, transfer the onions to the paper-towel-lined pan, keeping them separate from the spinach.

Add 1 Tbsp oil to pan. Slice the sweet potatoes in half lengthwise and then into quarters. Slice each quarter into ¼-inch (½-cm) slices. Add cayenne pepper to the skillet and return to heat. Add additional salt. Spread sweet potatoes in a single layer and cook for 2–3 minutes. Flip over and cook an additional 3–4 minutes (check for doneness by piercing with a fork). Add the maple syrup and cook an additional 2 minutes. Transfer sweet potatoes to the paper-towel-lined pan, keeping them separate from the spinach and onions. Set aside any remaining oil.