Step 1

Preheat oven to 400F and line a large sheet pan with parchment paper. Add the carrots and cucumbers to a large jar or a bowl and cover with the salt, vinegar, and water and chill in the refrigerator until serving. Cook the brown rice in 2 1/2 cups of water (according to package instructions).

Step 2

Toss the cubed sweet potatoes in the olive oil, salt, garlic powder, chili powder, and oregano to evenly coat. Transfer to the sheet pan in one even layer and bake for 20-30 minutes, until tender to a fork.

Step 3

Meanwhile, make the meatballs by combining the ground chicken, salt, garlic powder, chili powder, and ground ginger in a large bowl. Shape into 15-20 evenly sized meatballs, and set aside on a clean plate.

Step 4

When the sweet potatoes are tender, push them to one side of the sheet pan. Add the meatballs to the other side and bake for 15 minutes or until the meatballs reach an internal temperature of 165F.

Step 5

Meanwhile, make the peanut sauce by whisking all of the ingredients together in a small bowl until smooth.

Step 6

To assemble the bowls, evenly divide the cooked rice, quick pickled veggies, sweet potatoes, and meatballs. Top with a generous drizzle of peanut sauce and a sprinkle of chopped cilantro. Enjoy immediately for best results.