Indonesian Chicken Poke Bowl

Cut the sweet potato into 2 cm chunks. Place in the air fryer, drizzle with oil and season with salt, pepper and half the Indonesian spice mix. Shake to coat, then cook for about 20–25 minutes, shaking during cooking, until tender.

Dice the chicken breasts. Place in a separate air fryer basket or cook in a separate batch. Drizzle with oil and season with salt, pepper and the remaining Indonesian spice mix. Shake to coat, then cook for about 16–18 minutes, turning during cooking, until cooked through. Air fryer temperatures were not specified; use your appliance’s instructions for chicken and sweet potato, and adjust the timings as needed.

Prepare the edamame according to the packet instructions if cooking is required. In a medium bowl, mix the soy sauce, rice vinegar and a little olive oil. Add the red cabbage and edamame, stir to coat, then season with salt and pepper.

In a small bowl, mix the sambal paste and sweet chilli sauce.

Cook the jasmine rice according to the packet instructions, then divide between two bowls, or your chosen number of servings.

Top the rice with the chicken, sweet potato and dressed cabbage and edamame. Drizzle over the sambal sweet chilli sauce and serve.