🍠 Sweet Potato Teriyaki Chicken Bowl with Edamame

Ingredients

• 🍠700 g sweet potato
• 🍗340 g chicken breast
• 🫛200 g edamame
• 🍶60 g teriyaki sauce
• 🫒2 tsp olive oil
• 🌰8 g sesame seeds
• 🧄1 clove garlic
• 🫚8 g fresh ginger
• 🧅1 spring onion

• Recipes with sweet potato
• Recipes with chicken breast
• Recipes with edamame
• Recipes with sesame seeds
• Recipes with fresh ginger
• Recipes with spring onion

Method, step by step

1. Preheat the oven to 210°C. Peel the sweet potato and cut it into 2 cm cubes, put them on a baking tray with half a tablespoon of oil and a pinch of salt, and bake for 22 minutes until tender and golden on the outside.
2. Meanwhile, cut the chicken breast into cubes and sauté them in a frying pan with the rest of the oil over high heat for 6-7 minutes, with the grated garlic and ginger, until browned and cooked through.
3. Lower the heat, add the teriyaki sauce, and stir for 2 minutes until the chicken is glazed and shiny; set aside.
4. In the same frying pan, sauté the edamame for 3-4 minutes over high heat with a pinch of salt, add the sesame seeds, and toss a couple of times.
5. Assemble the two bowls with the roasted sweet potato on the bottom, top with the teriyaki chicken and edamame, and finish with the chopped spring onion on top.