Ingredients
Scale
- 1 lb chicken breast, cut into 1-inch cubes
- 1 cup dry quinoa, rinsed
- 2 cups water or chicken broth
- 2 large sweet potatoes, peeled and cubed
- 4 cups kale, stems removed and finely chopped
- 1 large honeycrisp apple, thinly sliced
- 1/2 cup pecans, toasted
- 1/3 cup dried cranberries
- 1/4 cup crumbled goat cheese
- 3 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- Salt and black pepper to taste
Instructions
- Roast the Sweet Potatoes and Chicken: Preheat your oven to 400°F (200°C). Place the cubed sweet potatoes and chicken pieces on a large baking sheet. Drizzle with a little olive oil and season generously with salt and pepper. Toss to coat evenly. Roast for 20-25 minutes, or until the chicken is cooked through and the sweet potatoes are tender and slightly caramelized.
- Cook the Quinoa: While the roasting is happening, combine the rinsed quinoa and water (or broth) in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Once the liquid is absorbed, remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- Massage the Kale: Place the chopped kale in a large mixing bowl. Add a tiny splash of olive oil and a pinch of salt. Use your hands to “massage” the kale for about 1-2 minutes until the leaves become soft, darker green, and less bitter. This step is essential for a better texture.
- Whisk the Dressing: In a small bowl or mason jar, combine the olive oil, apple cider vinegar, maple syrup, and Dijon mustard. Whisk vigorously or shake until the dressing is emulsified. Taste and add salt or pepper if needed.
- Assemble the Power Bowls: Divide the massaged kale into four bowls. Top each bowl with a scoop of cooked quinoa, roasted sweet potatoes, and chicken. Add the sliced apples, toasted pecans, and dried cranberries. Sprinkle crumbled goat cheese over the top and drizzle with the maple-dijon dressing just before serving.
- Cook Time: 45 minutes
- Diet: Gluten-Free