Ingredients
Method
Preparation
- In a skillet, heat olive oil over medium heat.
- Add the grated sweet potato and cook for about 5-7 minutes until tender, stirring occasionally to avoid sticking.
- Season the sweet potato with garlic powder, paprika, salt, and pepper.
- In a separate pan, sauté the broccoli florets until bright green and tender, about 3-4 minutes.
- In a bowl, layer the sweet potato rice, cooked shredded chicken, chickpeas, and sautéed broccoli.
- Garnish with fresh herbs if desired and serve warm.
Notes
For extra flavor, cook sweet potatoes until just golden. Ingredient swaps are possible; switch chickpeas for quinoa or add roasted seeds/nuts for crunch.
