This Sweet Potato Broccoli Quinoa Bowl is full of nutritious fiber, lean chicken, topped with a sesame-ginger salad dressing and are gluten-free and dairy-free. It is one of our favorite healthy and easy chicken quinoa bowl recipes in our house!
Add quinoa, water, and salt to a rice cooker and cook until fluffy.
Combine sweet potato cubes, 2 tablespoons olive oil, ½ teaspoon salt, and ½ teaspoon pepper in a gallon-sized ziplock bag. Toss to combine.
Line a large baking sheet with parchment paper and spread sweet potato cubes out in a single layer.
Bake in preheated oven for 25-30 minutes, flipping halfway through.
While sweet potatoes are baking, combine broccoli florets, ¼ teaspoon salt and 1 tablespoon olive oil in the same gallon-sized ziplock bag. Toss to combine. When the sweet potatoes have 15 minutes left, add broccoli to the pan and return to the 400 degree oven.
To serve: fill four bowls with equal amounts of the quinoa, tomatoes, chicken, kale, and roasted vegetables. Serve each quinoa bowl with 2 ounces of the sesame ginger salad dressing or other dressing of choice. Enjoy! See this recipe in Meal Plan #6.
Notes
*These quinoa bowls taste great served warm or cold! If serving warm, make sure to keep the tomatoes and kale separate until heated up.