Ingredients
Scale
- 2 large chicken breasts, cut into 1-inch cubes
- 2 cups sweet potatoes, peeled and diced
- 1 cup uncooked quinoa (rinsed)
- 2 cups water or vegetable broth
- 4 cups kale, stems removed and finely chopped
- 1 large honeycrisp apple, thinly sliced
- 1/3 cup dried cranberries
- 1/4 cup pumpkin seeds (pepitas)
- 1/4 cup goat cheese or feta crumbles
- 3 tablespoons olive oil (divided)
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- For the Dressing: 3 tbsp balsamic vinegar, 1 tbsp maple syrup, 1 tsp Dijon mustard, salt, and pepper
Instructions
- Step 1: Roast the Chicken and Sweet Potatoes – Preheat your oven to 400°F (200°C). On a large sheet pan, toss the cubed chicken and diced sweet potatoes with 2 tablespoons of olive oil, dried thyme, salt, and pepper. Spread them out in a single layer. Roast for 20-25 minutes, or until the chicken is cooked through and the sweet potatoes are tender and lightly browned.
- Step 2: Cook the Quinoa – While the oven items are roasting, combine the rinsed quinoa and water (or broth) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Once the water is absorbed, remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- Step 3: Prepare the Kale and Dressing – In a small bowl, whisk together the balsamic vinegar, maple syrup, and Dijon mustard. Place the chopped kale in a large mixing bowl and drizzle with 1 tablespoon of olive oil. Use your hands to “massage” the kale for about 1-2 minutes until it becomes soft and dark green. This step makes the kale much more tender and flavorful.
- Step 4: Assemble the Power Bowls – In four individual bowls, layer a base of fluffed quinoa and massaged kale. Top each bowl with a generous portion of roasted chicken and sweet potatoes. Add the sliced apples, dried cranberries, and pumpkin seeds.
- Step 5: Garnish and Serve – Drizzle the maple balsamic dressing over each bowl. Finish by sprinkling goat cheese or feta over the top. Serve immediately while the roasted ingredients are still warm, or chill for a refreshing cold salad.
- Cook Time: 40 minutes
- Diet: Gluten-Free