Harvest Sweet Potato and Quinoa Bowls with Chicken
Grilled chicken, quinoa, kidney beans, sweet potatoes, and mixed greens are drizzled with a simple cilantro-lime vinaigrette. It's a harvest grain bowl packed with protein to get you through the day.
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Servings: 2
Equipment
- vegetable peeler
- strainer
- rimmed baking sheet
- small saucepans
- chef's knife
- measuring spoons
- microplane zester
- small bowl
- whisk
Ingredients
For the harvest grain bowl:
- 2 sweet potatoes, peeled and cubed
- Olive oil
- ½ cup quinoa, rinsed
- 1 (15-ounce) can dark red kidney beans, drained and rinsed
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- Kosher salt and freshly ground pepper
- 2 cooked chicken breasts, skinned and sliced
- 3 cups mixed greens
- Refrigerator Pickled Onions
- Crumbled feta cheese
- Fresh cilantro leaves
For the cilantro-lime vinaigrette:
- 1 teaspoon lime zest
- 4 teaspoon fresh lime juice
- 2 teaspoon honey
- 2 cloves garlic, minced
- 2 tablespoon minced fresh cilantro
- 6 tablespoon extra virgin olive oil
- Kosher salt and freshly ground pepper
Instructions
- Preheat the oven to 425°F. Toss the sweet potatoes with a drizzle of olive oil, salt, and pepper on a lightly greased baking sheet. Bake 20 minutes or until browned and tender.
- While the sweet potatoes bake, heat 1 teaspoon olive oil in a small saucepan. Add the quinoa and cook 30 seconds to toast. Add 1 cup water and a pinch of salt. Bring to a boil. Cover, reduce the heat to low, and simmer 30 minutes or until the liquid is absorbed. Fluff with a fork, and season with salt and pepper to taste.
- Meanwhile, place the beans in a saucepan with water to cover. Stir in ¼ teaspoon salt, cumin, and coriander. Simmer until heated through.
- Make the vinaigrette. Whisk together the lime zest, lime juice, honey, garlic, and cilantro in a small bowl. Whisk in the extra virgin olive oil until emulsified. Season with salt and pepper to taste.
- To serve, spoon the quinoa into serving bowls. Top evenly with roasted sweet potatoes, chicken, beans, mixed greens, Refrigerator Pickled Onions, feta, and cilantro. Drizzle with desired amount of dressing.