Sweet Potato BBQ Bowl with Brown Rice and Chicken

• 450 g Sweet potato
• 2 tbsp Olive oil
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 150 g Brown rice
• 350 g Chicken thighs, boneless, skinless
• 120 ml Barbecue sauce
• 200 g Red cabbage
• 4 Spring onion
• 1 Lime

1. Heat the oven to 220°C (430°F). Peel the sweet potato and cut into 2 cm chunks, then toss on a baking tray with the olive oil, fine sea salt and black pepper.
2. Roast the sweet potato for 25 to 30 minutes, turning once, until tender and caramelised at the edges. While it roasts, cook the brown rice in a saucepan of salted water until tender, then drain well.
3. Cut the chicken thighs into bite-sized pieces. Heat a large frying pan over medium-high heat, add a small drizzle of olive oil from the measured amount on the tray if needed, then cook the chicken for 6 to 8 minutes until browned and cooked through.
4. Turn the heat to low and stir in most of the barbecue sauce, reserving a little to finish the bowls. Cook for 1 to 2 minutes until the chicken is glossy and the sauce is bubbling gently.
5. Finely shred the red cabbage and thinly slice the spring onion, then toss together in a bowl. Cut the lime into wedges.
6. Divide the rice between two bowls and top with the roasted sweet potato, BBQ chicken and the cabbage slaw. Drizzle with the reserved barbecue sauce and squeeze over lime to taste.

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