Step 1

Preheat the oven to 350°F.

Step 2

To a large baking sheet, add the sweet potatoes, broccoli, drained chickpeas, and 2 teaspoons avocado oil. Toss to coat then spread out on one-half of the baking sheet.

Step 3

On the other half of the baking sheet, add the cubed chicken and remaining avocado oil, and the salt and pepper. Toss to coat then spread out evenly.

Step 4

Bake for 15-18 minutes or until sweet potatoes are fork-tender with crispy outer edges and chicken is cooked to 165°F internal temperature. Remove from the oven.

Step 5

While sweet potatoes and chicken are baking make the peanut sauce. In a small jar or bowl combine all sauce ingredients and whisk together until smooth. Add a little water if needed (this will depend on the consistency of the peanut butter you use).

Step 6

Divide the roasted sweet potatoes, broccoli, chickpeas, and chicken between 4-6 bowls. Top with peanut sauce and toss to lightly coat. Top with dry roasted peanuts and fresh cilantro and more sauce, if desired.