YOUR SOLIN GENERATED RECIPE
Golden Rice and Sweet Potato Harvest Bowl
A nourishing blend of fluffy jasmine rice and roasted sweet potatoes, creating a perfect harmony of textures and flavors. The potatoes are caramelized to bring out their natural sweetness, while the rice provides a light, delicate base, making this bowl both satisfying and energizing.
INGREDIENTS
1/2 cup jasmine rice
1/2 medium sweet potato, cubed
3/4 cup black beans, drained and rinsed
1 piece (100g) grilled chicken breast
1 teaspoon olive oil
1 tablespoon pumpkin seeds
1 teaspoon ground turmeric
Salt and pepper to taste
PREPARATION
Rinse jasmine rice thoroughly until water runs clear. Combine with 1 cup of water in a medium pot.
Add 1/2 teaspoon turmeric to the rice water. Bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes.
Meanwhile, preheat oven to 400°F (200°C).
Peel and cube sweet potato into 1-inch pieces. Toss with 1/2 teaspoon olive oil and season with salt, pepper, and remaining turmeric.
Spread sweet potato cubes on a baking sheet and roast for 20-25 minutes, stirring halfway through, until tender and lightly caramelized.
Season chicken breast with salt and pepper. Grill for 6-8 minutes per side until internal temperature reaches 165°F (74°C).
Drain and rinse black beans. Heat remaining olive oil in a small pan and warm the beans through, seasoning with salt and pepper.
Toast pumpkin seeds in a dry skillet over medium heat until fragrant and lightly golden, about 3-4 minutes.
Once rice is done, fluff with a fork and let stand for 5 minutes.
Slice the grilled chicken breast.
Assemble bowls by placing turmeric rice as the base, then arranging roasted sweet potatoes, warm beans, and sliced chicken on top.
Garnish with toasted pumpkin seeds and serve warm.