• Before starting, preheat the oven to 450°F. Wash and dry all produce.
• Cut sweet potatoes into 1/2-inch pieces.
• To a parchment-lined baking sheet, add sweet potatoes and 1/2 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1/2 tbsp oil per sheet.) Season with half the garlic salt and pepper, then toss to coat.
• Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)

• Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
• Heat a large non-stick pan over medium.
• When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Remove chicken to a plate.
• While the chicken cooks, pat tofu thoroughly dry with paper towels, then cut into 1/2-inch cubes. Season with remaining garlic salt and pepper, then toss to coat.
• When chicken is done, increase heat to medium-high. To the same pan, add 1 tbsp oil, then tofu. (NOTE: For 4 servings, cook tofu in 2 batches, using 1 tbsp oil per batch.) Pan-fry for 6-7 min, turning cubes occasionally, until crispy and golden all over.
• Transfer to plate.

• Meanwhile, thinly slice green onion, keeping white and green parts separate.
• In a small bowl, whisk together peanut butter, chili-garlic sauce, soy sauce, sesame oil and 2 tbsp (4 tbsp) water until smooth.
• Peel, pit, then cut avocado into 1/2-inch pieces.

• Reheat the same pan (from step 2) over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then cabbage, edamame and 2 tbsp (4 tbsp) water. Cook for 4-5 min, stirring occasionally, until tender.
• Add green onion whites and sesame seeds, then season with salt and pepper. Cook for 1 min, stirring often, until fragrant.

• Thinly slice chicken.
• Divide sweet potatoes between bowls.
• Top with veggies, tofu and chicken.
• Top with avocado.
• Drizzle spicy peanut sauce over top.
• Sprinkle with remaining green onions.

If you’ve opted to add chicken, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Remove chicken to a plate. Use the same pan to cook tofu.

Thinly slice chicken. Top bowls with chicken.