Description
A vibrant and nourishing grain bowl featuring roasted sweet potatoes, shredded rotisserie chicken, kale, quinoa, and a creamy chipotle sauce. This wholesome meal combines hearty grains, fresh vegetables, and a smoky, spicy sauce for a perfectly balanced and flavorful dish ideal for lunch or dinner.
Ingredients
Scale
Sweet Potato Roasting
- 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
Main Bowl Ingredients
- 1 cup rotisserie chicken (shredded)
- 2 cups kale (finely chopped)
- 1 cup quinoa (cooked)
- ¼ small red onion (thinly sliced)
- 1 cup red cabbage (shredded)
- 1 medium avocado (sliced)
- ½ cup creamy chipotle sauce
- 2 tablespoons cilantro (torn)
Instructions
- Preheat Oven and Prepare Sweet Potatoes: Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Roast Sweet Potatoes: Arrange the sweet potato rounds on the baking sheet, toss them with olive oil, half (½ teaspoon) of the kosher salt, garlic powder, onion powder, smoked paprika, and chili powder. Bake for 18-20 minutes, flipping halfway through to ensure even roasting until they are tender and slightly caramelized.
- Prepare Creamy Chipotle Sauce: Make the creamy chipotle sauce according to the linked recipe or your preferred method; this sauce adds a smoky, spicy element that enhances the dish’s flavor.
- Cook Quinoa: Cook quinoa while the sweet potatoes bake, preferably using an Instant Pot for a fluffy texture. Once cooked, allow quinoa to cool slightly before mixing into the bowl.
- Assemble the Grain Bowl: In a large bowl, add the finely chopped kale and sprinkle with the remaining ¼ teaspoon kosher salt. Massage the kale until it softens and becomes tender. Next, add the cooked quinoa, shredded rotisserie chicken, shredded red cabbage, and thinly sliced red onion. Toss these ingredients together to combine evenly.
- Add Sweet Potatoes and Avocado: Gently fold in the roasted sweet potatoes and sliced avocado onto the grain and vegetable mixture.
- Serve with Sauce and Garnish: Drizzle the creamy chipotle sauce over the assembled bowl and sprinkle torn cilantro leaves on top for freshness. Serve immediately and enjoy your nourishing grain bowl.
Notes
- You can substitute rotisserie chicken with grilled tofu or chickpeas for a vegetarian option.
- Adjust the level of chipotle sauce to control the spice intensity.
- Massage kale thoroughly to break down its toughness and enhance flavor absorption.
- Sweet potatoes can be roasted with additional spices like cumin or cinnamon for a different flavor profile.
- Quinoa can be substituted with brown rice or farro based on preference.
