Bowls are all the rage right now... Buddha bowls, poke bowls, and now a tandoori chicken bowl. In keeping with the theme, it is healthy, while still being incredibly satisfying, warming and aromatic.
cos lettuce leaves
Greek yoghurt(ContainsMilkMay be presentGluten, Tree Nuts, Soya)
Preheat the oven to 220°C/200°C fan-forced. Chop the sweet potato (unpeeled) into 1cm chunks. Place on an oven tray lined with baking paper and drizzle with olive oil. Add the salt, a pinch of pepper and toss to coat. Roast for 25-30 minutes or until tender. TIP: Cut the sweet potato to the correct size to ensure it cooks in the allocated time.
While the sweet potato is roasting, cut the chicken thigh into 1cm strips. In a medium bowl, combine the chicken thigh strips, the tandoori paste and a small drizzle of olive oil. Season with salt and pepper, toss to coat and set aside. Finely chop the garlic (or use a garlic press). Thinly slice the cucumber into half-moons. Shred the cos lettuce leaves. Finely chop the coriander. Using a vegetable peeler, peel the carrot into ribbons. TIP: You can grate the carrot if you'd prefer!
Heat the olive oil (2 tsp for 2 people / 1 tbs for 4 people) and garlic in a medium frying pan over a medium-high heat. Cook for 30 seconds, or until golden. Transfer to a small bowl and set aside to cool for 5 minutes. Add the Greek yoghurt and a squeeze of lime juice to the garlic oil and stir to combine. Season generously with salt and pepper. TIP: Don't worry if it looks a little separated to begin with, it will come together after stirring for 1 minute.
Return the pan to a medium-high heat with a drizzle of olive oil. Add the chicken strips and cook, stirring, for 5-6 minutes or until cooked through.
Transfer the roasted sweet potato to a large bowl and add the cucumber, cos lettuce and carrot. Add the garlic yoghurt dressing and toss to coat. TIP: Toss just before serving to keep the leaves crisp!
Divide the salad between bowls and top with the tandoori chicken. Sprinkle with the coriander and crushed peanuts. TIP: For the low-calorie option, serve without the peanuts.