ingredients:

quick pickled veggies:
- 2 large carrots, peeled & sliced
- 1 cucumber, thinly sliced
- 1/2 cup apple cider or white vinegar + up to 1 cup water
- 2 tsp salt

sweet potatoes:
- 2 -3 medium sweet potatoes, peeled & cut into 1/2” cubes
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp dried oregano

chicken meatballs:
- 1 lb ground chicken
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tbsp ground ginger

peanut sauce:
- 1/4 cup creamy peanut butter
- 1/4 cup coconut aminos
- 1 tbsp sriracha
- 1 tbsp maple syrup
- 1 tbsp ground ginger
- 1 tsp garlic powder
- 1/4 cup warm water

for serving:
- 1 cup dry brown rice + 2 + 1/2 cups water
- 1/2 cup fresh chopped cilantro (about 1/3 of a bunch)

preheat oven to 400 & line a large sheet pan with parchment paper. add the carrots & cucumbers to a large jar or a bowl and cover with the salt, vinegar, & water. place in the refrigerator. cook the brown rice according to package instructions.

peel and cube the sweet potatoes, then toss in the oil, salt, garlic, chili powder, & oregano to coat. transfer to the sheet pan and spread out, then bake for 20-30 mins, until tender to a fork.

while the sweet potatoes cook, make the meatballs by combining the ground chicken, salt, garlic, chili powder, & ginger in a bowl. shape into 15-20 balls.

when the sweet potatoes come out, push all of them to one side & add the meatballs to the other side. add back to the oven for 15 mins or until the meatballs are fully cooked (165 degrees).

while the meatballs bake, make the peanut sauce by whisking all ingredients together in a bowl until smooth. assemble by placing even servings of the cooked rice, pickled veggies, potatoes, & meatballs in bowls. top with a generous drizzle of sauce and cilantro. enjoy immediately for best results 💕