Description
A vibrant and nutritious harvest bowl featuring roasted sweet potatoes, fluffy quinoa, and savory grilled chicken. Enhanced with protein-packed kidney beans and a zesty cilantro-lime vinaigrette, this meal provides a perfect balance of earthy sweetness and fresh, bright flavors. It is an ideal, easy-to-prep solution for busy families seeking a high-quality, clean dinner that keeps you fueled for hours.
Ingredients
2 large sweet potatoes, peeled and cubed
2 tablespoons olive oil
1/2 cup uncooked quinoa, rinsed
1 can (15-ounce) dark red kidney beans, drained and rinsed
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 cooked chicken breasts, sliced
3 cups mixed greens
1/2 cup refrigerator pickled onions
For Vinaigrette: 3 tablespoons lime juice, 1/4 cup extra virgin olive oil, 1/4 cup fresh cilantro minced, salt and pepper to taste
Instructions
Preheat oven to 400°F.
Toss sweet potato cubes with olive oil, salt, pepper, cumin, and coriander on a baking sheet.
Roast sweet potatoes for 20-25 minutes until tender and slightly browned.
While roasting, cook quinoa in 1 cup of boiling water or broth for 15 minutes, then fluff with a fork.
Whisk together all vinaigrette ingredients in a small bowl.
Assemble bowls by layering mixed greens, cooked quinoa, roasted sweet potatoes, kidney beans, and sliced chicken.
Top with pickled onions and drizzle generously with the cilantro-lime vinaigrette.
Notes
You can prep the quinoa, roast the potatoes, and grill the chicken up to 3 days in advance for faster assembly. Swap mixed greens with baby kale or spinach for added nutritional value. Ensure potatoes are cut into uniform cubes to ensure they roast evenly.
Nutrition
- Serving Size: 1 large bowl
- Calories: 480
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 52g
- Fiber: 11g
- Protein: 32g
- Cholesterol: 65mg