Ingredients
Scale
- 2 large chicken breasts, cubed
- 1 cup dry quinoa, rinsed
- 2 cups water or chicken broth
- 2 medium sweet potatoes, peeled and diced
- 4 cups chopped kale, stems removed
- 1 large apple (Honeycrisp or Gala), sliced
- 1/2 cup dried cranberries
- 1/4 cup toasted pecans or walnuts
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1/4 cup goat cheese or feta (optional)
- Balsamic vinaigrette or maple tahini dressing
Instructions
- Step 1: Roast the Chicken and Sweet Potatoes: Preheat your oven to 400°F (200°C). Place the diced sweet potatoes and cubed chicken on a large baking sheet. Drizzle with olive oil and season with dried thyme, salt, and pepper. Toss well to coat. Spread them out in a single layer and roast for 20 to 25 minutes until the chicken is cooked through and the sweet potatoes are tender and lightly browned.
- Step 2: Cook the Quinoa: While the oven is busy, combine the rinsed quinoa and water (or broth) in a medium saucepan. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is fully absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- Step 3: Massage the Kale: Place the chopped kale in a large mixing bowl. Drizzle with a teaspoon of olive oil and a pinch of salt. Use your hands to massage the kale for about 1 to 2 minutes until it becomes darker in color and softer in texture. This makes the kale much easier to eat and digest.
- Step 4: Assemble the Power Bowls: Divide the cooked quinoa among four bowls. Top each bowl with the roasted chicken and sweet potatoes. Add a handful of massaged kale, sliced apples, dried cranberries, and toasted nuts. Sprinkle with cheese if desired and drizzle with your favorite dressing just before serving.
- Cook Time: 40 minutes
- Diet: Gluten-Free