Vegetable and Edamame Rice Bowl with Sweet Potato and Chicken

1.Rinse the jasmine rice under cold water until the water runs clear. Combine the rice and 2 cups of water in a medium saucepan and bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and rice is tender. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

2.While the rice cooks, preheat the oven to 425°F (220°C). Toss the diced sweet potato with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet in a single layer and roast for 20-25 minutes, turning halfway through, until tender and lightly caramelized.

3.Meanwhile, season the chicken breasts with salt and pepper. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken and cook for 5-6 minutes per side, or until cooked through and golden brown. Remove from the skillet and let rest for 5 minutes, then slice into strips.

4.Bring a pot of salted water to a boil. Add the broccoli florets and cook for 2 minutes until bright green and tender-crisp. Add the shelled edamame and cook for an additional 2 minutes. Drain and rinse under cold water to stop cooking and retain color.

5.In a small bowl, whisk together the finely chopped red onion, rice vinegar, soy sauce, honey, sesame oil, minced garlic, and grated ginger to make the onion dressing. Adjust seasoning with salt and pepper if needed.

6.To assemble the bowls, divide the cooked rice among four serving bowls. Top each with roasted sweet potato, cooked chicken strips, broccoli, edamame, and julienned carrots.

7.Drizzle the onion dressing evenly over each bowl. Garnish with chopped fresh cilantro if desired. Serve immediately for a warm, nutritious meal.