🥥 Craving a tropical twist for dinner? This Lemongrass Coconut Chicken & Sweet Potato Rice Bowl combines zesty lemongrass-marinated chicken, sweet potato “rice,” and a crunchy cucumber-carrot salad—all brought together by a luscious coconut-lime cashew drizzle. Get ready for a bright, healthy taste of paradise!
Ingredients (Serves 4 | ~480 cal per serving):
• Lemongrass Chicken:
• 4 chicken thighs (boneless, skinless)
• 2 tbsp lemongrass paste (or finely minced fresh lemongrass)
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 clove garlic, minced
• Juice of ½ lime
• Salt & pepper to taste
• Sweet Potato “Rice” Stir-Fry:
• 3 cups sweet potato, peeled & pulsed into rice texture
• 1 tbsp coconut oil
• 1 tsp grated ginger (optional)
• Salt & pepper to taste
• Cucumber-Carrot Salad:
• 1 cup cucumber, julienned or thinly sliced
• 1 cup carrots, julienned or shredded
• 1 tbsp lime juice
• Pinch of salt
• Creamy Coconut-Lime Cashew Drizzle:
• ½ cup cashews, soaked
• ½ cup coconut milk
• Juice of 1 lime
• Salt & pepper to taste
• Water to thin (as needed)
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Instructions:
1. Marinate & Grill Chicken:
• Mix lemongrass, soy sauce, honey, garlic, lime juice, salt & pepper.
• Marinate chicken thighs for at least 15 minutes.
• Grill or pan-sear over medium-high heat until cooked (about 5–6 mins per side).
2. Sweet Potato “Rice” Stir-Fry:
• Sauté sweet potato rice in coconut oil, adding ginger if desired.
• Cook for 5–7 minutes until tender; season with salt & pepper.
3. Make Cucumber-Carrot Salad:
• Toss cucumber and carrots with lime juice and a pinch of salt.
• Let sit while preparing the sauce for a quick, fresh pickle effect.
4. Blend Cashew Drizzle:
• Blend soaked cashews, coconut milk, lime juice, salt, and pepper until smooth.
• Add water if needed to achieve a creamy, pourable consistency.
5. Assemble Bowl:
• Layer sweet potato rice, top with sliced lemongrass chicken.
• Add cucumber-carrot salad on the side.
• Drizzle generously with the creamy coconut-lime cashew sauce.
Enjoy every bite of this bright, healthy bowl! 🌴✨