Low Sodium Roasted Sweet Potato & Herb Power Bowl

Total time1 hr

Prep time20 min

Cook time35 min

Low Sodium Roasted Sweet Potato & Herb Power Bowl

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Ingredients

4 servings

For the chicken

1 lb boneless, skinless chicken thighs
Simple Truth Boneless & Skinless Chicken Thighs Signature Farms Bone-In Chicken Thigh Value Pack - 4.5 Lb Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Tyson All Natural Fresh Chicken Thighs Signature Farms Bone In Chicken Thighs - 2.00 Lb
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2 tbsp olive oil
1 tsp turmeric
½ tsp ground ginger
½ tsp garlic powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the roasted vegetables

1 large sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
2 medium beets (about 8 oz total), peeled and cut into ¾-inch cubes
2 tbsp olive oil
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the dressing

3 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp honey
½ tsp ground ginger
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the bowls

5 oz mixed greens or arugula
1 medium avocado, pitted and sliced
¼ cup fresh parsley leaves, roughly chopped
2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
2
In a small bowl, stir together the turmeric, ground ginger, garlic powder, and salt for the chicken. Pat the chicken thighs dry, rub them all over with 2 tbsp olive oil, then coat evenly with the spice mixture. Set aside while the oven heats.

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