Garden Power Rice Bowl

1. Heat oil in a large skillet over medium heat.
2. Add diced blue potatoes and cook for 8–10 minutes, stirring occasionally, until fork-tender and lightly golden.
3. Add garlic and ginger; cook for 30 seconds until fragrant.
4. Add cooked chicken and heat for 2–3 minutes until warmed through.
5. Stir in carrots and bell pepper or snap peas; cook for 1–2 minutes until slightly tender.
6. Add cooked brown rice and stir to combine.
7. Pour in soy sauce (or coconut aminos) and toss well to coat.
8. Add sprouts during the last 30–45 seconds to keep them crisp.
9. Remove from heat and top with sliced green onion and a squeeze of lime juice.
10. Serve warm.

Nutrition Highlights

• High in fiber to support gut health and regular digestion
• Balanced macronutrients (protein, complex carbohydrates, healthy fats)
• Rich in antioxidants from colorful vegetables and blue potatoes

Allergen Notes

• Contains soy (if using soy sauce)
• Gluten-free if using coconut aminos or certified GF soy sauce
• Dairy-free

Texture

• Soft rice with tender vegetables and slight crunch from sprouts

Equipment Needed

• Large skillet or sauté pan
• Cutting board
• Knife
• Measuring cups and spoons

Cooking Skills

• Knife skills (dicing, slicing)
• Sautéing
• Flavor building (garlic, ginger, sauce layering)

Modifications

• Vegetarian: swap chicken for tofu or edamame
• Low sodium: reduce soy sauce and add fresh herbs or citrus
• Kid-friendly: chop vegetables smaller and reduce ginger intensity