Ingredients
Equipment
Instructions
Prep and Roast
- Toss sweet potato cubes with oil and salt. Roast at 400°F (200°C) for 20-25 minutes until charred on the edges.
- Bring rice and water to a boil, then simmer covered for 15 minutes. Let rest for 5 minutes and fluff with a fork.
Protein and Sauce
- Season chicken with herbs. Sear in a hot skillet for 5-7 minutes per side until golden-brown and internal temp is 165°F (74°C). Slice into strips.
- Whisk tahini, lemon juice, and warm water until a thick, creamy pale-beige emulsion forms.
Assembly
- Place a bed of rice in the bowl. Arrange distinct sections of roasted sweet potatoes, seared chicken, and fresh spinach. Drizzle tahini in a zig-zag pattern and sprinkle with sesame seeds and parsley.
Notes
Always rinse jasmine rice to ensure it stays fluffy and not gummy.
Use high heat for the sweet potatoes to get that signature char without overcooking.
Use high heat for the sweet potatoes to get that signature char without overcooking.
