Nourishing Grain Bowl Recipe
This Nourishing Grain Bowl is a wholesome and vibrant meal featuring roasted sweet potatoes, shredded rotisserie chicken, quinoa, and fresh vegetables tossed with a zesty creamy chipotle sauce. Perfect for a nutritious lunch or dinner, the bowl combines warm roasted goodness with crisp kale and cabbage, making it a satisfying and balanced dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Grain Bowls
- Method: Baking
- Cuisine: American
Ingredients
Scale
Roasted Sweet Potatoes
- 1 medium sweet potato, cut into ¼-inch rounds
- 2 tablespoons olive oil
- ¾ teaspoon kosher salt, divided
Seasonings for Sweet Potatoes
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon chili powder
Protein and Grains
- 1 cup rotisserie chicken, shredded
- 1 cup quinoa, cooked
Vegetables
- 2 cups kale, finely chopped
- ¼ small red onion, thinly sliced
- 1 cup red cabbage, shredded
- 1 medium avocado, sliced
Sauce and Garnish
- ½ cup creamy chipotle sauce
- 2 tablespoons cilantro, torn
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Prepare and Roast Sweet Potatoes: Arrange the sweet potato rounds on the baking sheet. Toss them with olive oil, ½ teaspoon kosher salt, garlic powder, onion powder, smoked paprika, and chili powder until evenly coated. Roast for 18-20 minutes, flipping the slices halfway through, until they are tender and slightly caramelized.
- Make the Creamy Chipotle Sauce: Prepare the creamy chipotle sauce according to your preferred recipe or the linked instructions to add a smoky, spicy flavor that complements the bowl.
- Cook the Quinoa: While the sweet potatoes roast, cook the quinoa following the instant pot or stovetop method. Once cooked, let it cool to room temperature before assembling the bowl.
- Massage the Kale: Place the chopped kale in a large bowl, add ½ teaspoon kosher salt, and massage it with your hands until it softens and reduces in volume, making it more palatable.
- Assemble the Grain Bowl: To the massaged kale, add the cooled quinoa, shredded chicken, shredded red cabbage, and thinly sliced red onion. Toss everything together evenly.
- Add Roasted Sweet Potatoes and Avocado: Gently fold in the roasted sweet potato rounds and top with sliced avocado for creaminess and richness.
- Drizzle and Garnish: Drizzle the creamy chipotle sauce over the assembled bowl and sprinkle torn cilantro leaves on top for a fresh, herbal finish.
- Serve: Enjoy your nourishing grain bowl immediately for the best flavor and texture.
Notes
- To save time, use pre-cooked rotisserie chicken and store-bought chipotle sauce or prepare it in advance.
- You can substitute kale with spinach or mixed greens if preferred.
- For a vegan version, replace the chicken with roasted chickpeas or tofu and use a dairy-free chipotle sauce.
- Quinoa can be cooked ahead and stored in the refrigerator for up to 3 days.
- Adjust seasoning on the sweet potatoes according to your spice preference.
Keywords: grain bowl, sweet potato, quinoa, rotisserie chicken, kale, chipotle sauce, healthy lunch, nutritious bowl, easy dinner
Find it online: https://flavorsbymaya.com/nourishing-grain-bowl-recipe/
