Mediterranean Sweetpotato Chicken Bowls
Developed exclusively for NCSPC by Season 1 Masterchef winner and cookbook author Whitney Miller
Recipe
Ingredients
Roasted Sweetpotatoes and Chickpeas:
- 1 medium sweet potato peeled and cut into ½-inch cubes
- 1 15-ounce can chickpeas, drained, rinsed and dried completely
- 2 tbsp extra-virgin olive oil
- ½ tsp kosher salt
- ½ tsp smoked paprika
- ¼ tsp garlic powder
Spiced Chicken Tenderloins:
- 1- pound chicken tenderloins
- 1 ½ tsp smoked paprika
- 1 tsp kosher salt
- ½ tsp garlic powder
- ¼ tsp cracked black pepper
Sweetpotato Hummus:
- 1 15-ounce can chickpeas, drained
- ½ tsp baking soda
- 1 tbsp lemon juice
- 1 garlic clove chopped
- 2 tbsp tahini
- 1 tbsp extra-virgin olive oil
- ¾ cup cooked sweetpotato*
- ¼ tsp ground cinnamon
- ½ to ¾ tsp kosher salt
Vinaigrette:
- 2 ts[ fresh lemon juice
- 3 tbsp seasoned rice vinegar
- ½ tsp minced garlic
- ¼ tsp kosher salt
- 1/8 tsp cracked black pepper
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
Bowls:
- 3 cups cooked farro**
- Mixed Greens
- 10 Campari tomatoes quartered
- 1 English cucumber sliced
- 4 to 6 tbsp crumbled feta cheese
- 4 to 6 tsp extra-virgin olive oil
- Kosher salt and cracked black pepper
Instructions
For the Pickled Red Onions:
- Combine the vinegar, sugar and salt in a shallow bowl or jar. Stir until the sugar dissolves. Add 1 cup water. Stir. Place the onions in the bowl. Let sit at room temperature for 1 hour. Refrigerate until ready to use.
For the Roasted Sweetpotatoes & Chickpeas:
- Preheat an oven to 425 degrees F. Line a baking sheet with parchment paper. Add the cubed sweetpotatoes and chickpeas. Drizzle olive oil over the top and toss to coat. Season with the salt, paprika and garlic powder. Toss to coat. Bake for about 30 minutes or until the sweet potatoes are tender and chickpeas are crispy, stirring halfway through baking.
For the Spiced Chicken Tenderloins:
- Line a baking sheet with parchment paper. Drizzle the olive oil over the top. Toss to coat. In a small bowl, combine the paprika, salt, garlic powder, and cracked black pepper. Sprinkle over the chicken. Press the spices over the chicken to coat. Place in the oven during the last 15 minutes of the sweetpotatoes and chickpeas baking. Bake for 15 minutes or until the chicken is cooked through.
- Allow to cool slightly, then transfer to a cutting board. Cut the chicken tenderloins into slices.
For the Sweetpotato Hummus:
- Add the chickpeas to a small saucepan. Pour in enough water to just cover the chickpeas. Stir in the baking soda. Bring to a boil over high heat. Once boiling, reduce the heat to medium and boil for 20 minutes or until the chickpeas are soft and the skins are removed. Strain the chickpeas and transfer to a food processor. Add the lemon juice, garlic, tahini, olive oil, sweetpotato, cinnamon and salt. Process until smooth.
For the Vinaigrette
- Combine the lemon juice, vinegar, garlic, salt, pepper and olive oil in a mason jar. Cover with the lid and shake until emulsified.
To Assemble the Bowls:
- Add some farro to the bottom of each bowl. Arrange the mixed greens, cucumbers, tomatoes, hummus, spiced chicken slices, roasted sweetpotatoes and chickpeas, and pickled red onions in sections around the bowl. Top the hummus with a drizzle of olive oil. Sprinkle the salt over the hummus, cucumbers and tomatoes. Season the tomatoes with the black pepper. Sprinkle the feta cheese over the top of each bowl. Lastly, drizzle the vinaigrette over the top of each bowl.
Notes
*Pierce a few holes into a medium sweet potato with a knife. Microwave on high for 5 minutes or until soft. Remove the skin.
**Cook 1 cup uncooked farro according to its package directions. Tip: All of the components can be made a day ahead and the bowls assembled the next day.
**Cook 1 cup uncooked farro according to its package directions. Tip: All of the components can be made a day ahead and the bowls assembled the next day.
