What can I prep ahead of time?

You can cook the farro, roast the sweet potatoes, make the dressing and pickle the onions ahead of time. Store each in an airtight container in the fridge until ready to assemble. Prep once and you can enjoy this high protein bowl for a few meals.

How can I make this gluten-free?

The only ingredient you'll need to swap is the farro, which is wheat. You can leave it out and call it good. Or if you want this to have more staying power and you like the idea of a grain bowl better, add in some quinoa or brown rice ( these microwave packets are really great for a fast lunch).

I have a peanut allergy - what can I substitute?

In the dressing, use tahini or almond butter in place of the peanut butter. Instead of the peanuts, try slivered almonds (toast them for even more flavor).

Chicken and Sweet Potato Protein Bowls

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This high protein grain bowl is inspired by the Thai coconut salad from Modern Market. It’s veggie-packed with lot’s of texture and a creamy peanut mango dressing that’s so good you’ll want to eat it with a spoon.

Author: Leanne Ray, MS, RDN
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Dinner, Lunch
Method: Baking
Cuisine: American
Diet: Dairy-Free

Ingredients

Scale

1 cup farro
1 medium-large sweet potato, peeled and diced into 1/2″ cubes
3 tablespoons avocado oil, divided
1 small red onion, thinly sliced (pickling optional – see notes for how to do this)
1/2 cup peanut butter (see notes)
1 mango, peeled & diced
2 tablespoons rice vinegar
1” piece of ginger, peeled & chopped
2 tablespoons cilantro
1/4 jalapeño, seeds removed
1 tablespoon maple syrup
1/2 teaspoon salt
1/4 cup water
4 cups spring mix (or similar)
12 ounces pre-cooked chicken, sliced (such as rotisserie)
½ English cucumber, thinly sliced into halfmoons
¼ cup unsweetened coconut flakes
¼ cup dry roasted (unsalted) peanuts, chopped
Garnish: cilantro

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Instructions

Preheat oven to 425° F. Line a sheet pan with parchment paper.
Cook farro per package instructions.
Toss sweet potato cubes with 1 tablespoon of the avocado oil and season with a big pinch of salt. Transfer to the sheet pan and roast for about 25-30 minutes, tossing once halfway through.
Meanwhile, make the dressing: add peanut butter, mango, vinegar, ginger, cilantro, jalapeño, maple syrup, remaining 2 tablespoons of avocado oil and salt to a food processor. Run until smooth, then stream in the water until it’s a pourable consistency.
To assemble: add greens, farro and roasted sweet potatoes to a shallow bowl, then top with chicken, cucumber and a few red onions. Drizzle with a tablespoon or two of the dressing. Finish with coconut flakes, peanuts and additional cilantro.

Equipment

food processor

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Notes

The equipment section above provides affiliate links to things I use often in my kitchen and love.
peanut butter: I exclusively use peanut butter with just peanuts and salt in the ingredients list (no stabilizers). This is the type you usually have to stir the first time you open it.
quick-pickled onions: thinly slice the red onion and add to a wide mouth mason jar along with 1/2 cup apple cider vinegar, 1 tablespoon sugar and 1 teaspoon salt. Shake well and let stand at room temperature while you prep everything else. Refrigerate any leftovers and use within one week.

Nutrition

Serving Size: 1 bowl
Calories: 555 calories
Fat: 29 grams
Carbohydrates: 31 grams
Fiber: 7 grams
Protein: 39 grams

Find it online: https://healthyishappetite.com/chicken-and-sweet-potato-protein-bowls/