Sheet Pan Korean Chicken Bowl with Sweet Potatoes and Yum Yum Sauce

halfbakedharvest.com

Tricia

2 medium sweet potatoes, cut into 1 inch cubes

3 tablespoon toasted sesame or extra virgin olive oil

¼ cup low sodium soy sauce

3 to 4 tablespoons Gochujang (Korean chili paste)

2 tablespoons honey

1 inch fresh ginger, grated

2 cloves garlic, grated

2 tablespoons toasted sesame seeds

2 pounds boneless chicken breasts, cut into 2 inch cubes

kosher salt and black pepper

¼ cup plain Greek yogurt, sour cream, or olive oil mayo

2 to 3 cups kale, roughly torn

juice from 1 lime

¼ cup fresh cilantro, roughly chopped

3 cups steamed white or brown rice

kimichi, avocado, shredded carrots, green onions, sliced cucumbers, and radishes, for serving

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