Ingredients
Scale
- 2 large chicken breasts, cooked and diced (or rotisserie chicken)
- 1 cup uncooked quinoa (rinsed)
- 2 cups water or low-sodium chicken broth
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil (for roasting)
- 4 cups chopped kale or baby spinach
- 1 large Honeycrisp or Fuji apple, thinly sliced
- 1/4 cup dried cranberries
- 1/4 cup pepitas (pumpkin seeds)
- 1/4 cup crumbled goat cheese or feta
- For the Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- Salt and black pepper to taste
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper on a baking sheet. Spread them in a single layer and roast for 20-25 minutes until tender and slightly browned at the edges.
- Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and let it cool slightly.
- Prepare the Dressing: In a small jar or bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper. Adjust the sweetness or acidity to your liking and set it aside.
- Prepare the Greens: If using kale, place the chopped leaves in a large bowl with a tiny drizzle of olive oil. Use your hands to “massage” the kale for 1-2 minutes until it becomes soft and dark green. If using spinach, simply wash and dry the leaves.
- Assemble the Power Bowls: Divide the massaged kale or spinach into four bowls. Top with equal portions of cooked quinoa, roasted sweet potatoes, diced chicken, and sliced apples. Sprinkle with dried cranberries, pepitas, and crumbled goat cheese.
- Drizzle and Serve: Drizzle the maple-dijon dressing over each bowl just before serving. Toss gently to combine all the flavors and enjoy immediately.
- Cook Time: 40 minutes
- Diet: Gluten-Free