Description
A healthy and vibrant Sweet Potato Broccoli Quinoa Bowl featuring roasted sweet potatoes and broccoli, fluffy quinoa, fresh kale, cherry tomatoes, and tender cooked chicken, all topped with a flavorful sesame ginger salad dressing. Perfect for a nutritious and balanced meal packed with vitamins, protein, and fiber.
Ingredients
Scale
Roasted Vegetables
- 3 cups sweet potato cubes (cut into ½-¾ inch cubes)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 head broccoli (cut into florets)
- 1 tablespoon olive oil
- ¼ teaspoon salt
Quinoa
- ¾ cup quinoa (rinsed and drained)
- 1 ½ cups water or chicken broth
- ¼ teaspoon salt
Additional Ingredients
- 1 cup cherry tomatoes (cut in half)
- 4 oz. cooked chicken (cut into cubes)
- 4 cups kale (coarsely chopped)
- 6 oz. sesame ginger salad dressing
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the vegetables.
- Cook Quinoa: Add rinsed quinoa, water or chicken broth, and ¼ teaspoon salt to a rice cooker and cook until fluffy and tender, about 15-20 minutes.
- Season Sweet Potatoes: In a large gallon-sized ziplock bag, combine sweet potato cubes with 2 tablespoons olive oil, ½ teaspoon salt, and ½ teaspoon pepper. Toss well to evenly coat the sweet potatoes with the seasoning and oil.
- Prepare Baking Sheet: Line a large baking sheet with parchment paper. Spread the seasoned sweet potatoes out in a single layer to ensure even roasting.
- Roast Sweet Potatoes: Place the baking sheet with sweet potatoes in the preheated oven and bake for 25-30 minutes, flipping the cubes halfway through for even browning.
- Season Broccoli: While the sweet potatoes bake, in the same gallon-sized ziplock bag, combine broccoli florets with 1 tablespoon olive oil and ¼ teaspoon salt. Toss to coat evenly.
- Roast Broccoli: When the sweet potatoes have about 15 minutes remaining, add the broccoli florets to the baking sheet with the sweet potatoes. Return the pan to the oven and continue roasting until both vegetables are tender and slightly caramelized.
- Assemble Bowls: Divide the cooked quinoa evenly among four bowls. Top each bowl with equal portions of roasted sweet potatoes and broccoli, halved cherry tomatoes, cooked chicken cubes, and chopped kale.
- Add Dressing: Drizzle about 2 ounces of sesame ginger salad dressing over each bowl or use your preferred dressing. Toss lightly if desired and serve immediately.
Notes
- To make this dish vegetarian or vegan, omit the cooked chicken and choose a plant-based protein or more vegetables.
- Quinoa can be cooked on the stovetop if you do not have a rice cooker; simmer ¾ cup quinoa in 1 ½ cups water with salt until tender, about 15 minutes.
- For extra flavor, you can add garlic powder or smoked paprika to the sweet potatoes before roasting.
- Make sure to toss the vegetables halfway through roasting for even cooking and caramelization.
- Use fresh kale and massage lightly with a bit of olive oil or lemon juice for a more tender texture if preferred.
