Instructions

• 1

  Preheat the oven to 425 degrees F.

• 2

  Wash and peel the sweet potatoes and cut into small cubes.

• 3

  Add to a lined baking sheet, drizzle with olive oil and paprika. Toss to combine.

• 4

  Roast for about 15 minutes.

• 5

  Remove the baking sheet from the oven. Move the sweet potatoes to the side of the baking sheet.

• 6

  Add the drained and washed chickpeas to the baking sheet and toss with olive oil and paprika.

• 7

  Place the baking sheet back into the oven and bake for an additional 10 minutes. In the meantime, cook the Thai-styled coconut Chicken as instructed on the package instructions. Set aside.

• 8

  To serve, add brown rice to a bowl and top with Thai-styled coconut chicken, sweet potatoes, chickpeas, carrots, spinach, red cabbage, avocado, and drizzle with the dressing.