Description
This nourishing grain bowl features roasted sweet potatoes, tender shredded rotisserie chicken, and a vibrant mix of kale, quinoa, red cabbage, and avocado, all brought together with a creamy chipotle sauce. It’s a flavorful and balanced meal perfect for lunch or dinner, combining wholesome grains, lean protein, and fresh veggies for a nutritious boost.
Ingredients
Scale
Sweet Potato Roasted
- 1 medium sweet potato (cut in ¼-inch rounds)
- 2 tablespoons olive oil
- ¾ teaspoon kosher salt (divided)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon chili powder
Grain Bowl Components
- 1 cup quinoa (cooked)
- 2 cups kale (finely chopped)
- ¼ small red onion (thinly sliced)
- 1 cup red cabbage (shredded)
- 1 cup rotisserie chicken (shredded)
- 1 medium avocado (sliced)
- 2 tablespoons cilantro (torn)
Creamy Chipotle Sauce
- ½ cup creamy chipotle sauce (see link for recipe)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for roasting the sweet potatoes.
- Roast Sweet Potatoes: Arrange the sweet potato rounds on the lined baking sheet, drizzle with olive oil, sprinkle with half of the kosher salt, garlic powder, onion powder, smoked paprika, and chili powder. Toss to coat evenly. Bake for 18-20 minutes, flipping the slices halfway through, until tender and lightly browned.
- Prepare Chipotle Sauce: While the sweet potatoes roast, prepare the creamy chipotle sauce according to the linked recipe or your preferred method.
- Cook Quinoa: Cook the quinoa using your preferred method (such as the Instant Pot technique mentioned), then allow it to cool slightly before assembling the bowl.
- Massage Kale: Place the finely chopped kale in a bowl, sprinkle with ½ teaspoon kosher salt, and massage the leaves gently until softened and tender.
- Assemble Grain Bowl: To the massaged kale, add the cooked quinoa, shredded rotisserie chicken, shredded red cabbage, and thinly sliced red onion. Toss gently to combine all ingredients evenly.
- Add Remaining Ingredients: Top the mixture with the roasted sweet potato slices and avocado slices.
- Drizzle and Garnish: Drizzle the creamy chipotle sauce over the bowl and sprinkle torn cilantro leaves on top for a fresh finish.
- Serve: Enjoy your nourishing grain bowl immediately while the sweet potatoes are still warm.
Notes
- You can substitute rotisserie chicken with grilled tofu or chickpeas for a vegetarian option.
- Allow quinoa to cool to prevent wilting the kale during assembly.
- Adjust chipotle sauce quantity to your preferred spice level.
- Sweet potatoes can be cut thicker for a heartier texture or seasoned differently to customize flavors.
- Leftovers store well in the refrigerator for up to 2 days; add avocado fresh to avoid browning.
