1-First, cook 1 cup of brown rice in salted boiling water as per the package instructions, which usually takes about 40-45 minutes. For a quicker option, instant brown rice works great here.

2-Next, preheat your oven to 425°F (220°C) and grease a baking sheet. Toss the diced sweet potatoes with 1 and 1/2 tablespoons olive oil, 1 teaspoon cumin, 1/2 teaspoon coriander, 1/4 teaspoon cinnamon, salt, and pepper, then spread them out on the sheet and roast for 20 minutes, tossing halfway through until they’re tender.

3-While that’s happening, whisk together the peanut sauce: mix 1/3 cup creamy peanut butter, 1 and 1/2 tablespoons honey, 1 tablespoon fresh lime juice, 1 tablespoon soy sauce, 1 teaspoon minced garlic, 2 teaspoons minced ginger, 1 teaspoon sriracha, and 3 tablespoons water in a bowl. Warm it in the microwave for 20-30 seconds if you want that extra flavor pop.

4-Now, assemble your bowls by layering the cooked rice, 2 cups shredded chicken, roasted sweet potatoes, 1/2 sliced red bell pepper, and 1/2 cup cilantro. Drizzle on the peanut sauce and sprinkle with 1/3 cup chopped peanuts. Serve it warm for the best taste!