Mexican Rice Bowl with Maple Chicken and Sweet Potatoes

Maple Sweet Potatoes

• 2 sweet potatoes, washed and diced (do not peel)
• 4 tsp canola oil
• 2 tsp maple syrup, preferably amber for its rich taste
• salt and pepper

Rice

• 1 cup basmati rice
• 2 cups water
• 1/2 tsp salt

Chicken

• 1/2 red onion, chopped
• 1 tsp canola oil
• 2 cups cooked chicken, cubed
• 1 tsp ground cumin
• 1 Tbsp Mexican chili powder
• 1 Tbsp maple syrup, preferably amber for its rich taste

Creamy sauce

• 1 cup plain yogurt
• 1 ripe avocado
• juice of 1 lime
• 1 garlic clove, crushed
• 2 tsp maple syrup, preferably amber for its rich taste

Beans & Vegetables

• 1 can black beans, rinsed and drained
• 1 tomato (or 1 pepper, color of your choice), diced
• 12 oz can of corn kernels, drained
• 1/3 cup coriander leaves, chopped

MAPLE SWEET POTATOES

1. Preheat oven to 450°. Line a baking sheet with parchment paper or a reusable baking sheet.
2. Place the diced sweet potatoes on the baking sheet, then pour on the oil and maple syrup. Mix well. Season lightly with salt and pepper. Bake for 10 minutes. Stir using a spatula. Continue cooking for 5 minutes or until the potatoes are golden brown.

Rice

1. Meanwhile, in a saucepan, rinse the rice with cold water and drain.
2. Add the water and salt. Over high heat, bring to a boil. Then lower the heat and let simmer, covered, for 15 minutes (or according to the manufacturer’s instructions), without stirring.

CHICKEN

1. In a bowl, combine the plain yogurt, avocado, lime juice, garlic and maple syrup. Using a blender, purée until smooth.

Assembly

1. Divid the rice, sweet potato, and chicken into bowls.
2. Garnish with the rest of the ingredients.
3. Pour in the creamy sauce.